Cornmeal Pizza Dough

Change things up on your next pizza night with homemade cornmeal pizza dough. It’s full of flavor and gives a unique crunch without the need to over bake your pizza. 

Cornmeal Pizza Dough Recipe from

So I love pizza just a little bit. Who doesn’t? And if you say you, well… too bad because today is another pizza day! Yippee. Pizza pizza. Plus I figure since pizza nights on average usually take place over the weekend, it’s best to share a new recipe with you before then so you can make it. Right? I have my favorites, like I’m sure anyone does. Mine happen to be bacon and bbq chicken pizza (for obvious reasons… I mean helloooo there’s bacon!) and classic pepperoni pizza (but not just any pepperoni… thick pepperoni that form perfect little cups filled with hot pepperoni grease om nom nom). So even though I have my favorites topping wise, I’m always game for changing up the dough and trying something new.

I was slightly skeptical about cornmeal in pizza dough until trying this deep dish pizza. I was definitely pleasantly surprised, clearly, given that I’m sharing a recreation of it today. It’s full of flavor and has a nice crunch without needing to be over baked. Because I like a nice crisp pizza on most occasions, or at least the outside. No doughy, soggy or soft pizzas here. Thin and crisp, all the way! Of course unless I’m doing take out but that’s a whole other story for another day.

Thin and crisp with a unique flavor and texture. Switch things up on your next pizza night with a fun new and very easy to make pizza dough!

Cornmeal Pizza Dough Recipe from

Cornmeal Pizza Dough

Cornmeal pizza dough gives great flavor and a nice crunch without needing to over bake your pizza.
Prep Time1 hour 10 minutes
Cook Time15 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: Pizza
Servings: 1 pizza


  • 3/4 C warm water heated to 115°F
  • 2 1/4 tsp active dry yeast
  • 1/2 Tbsp granulated sugar
  • 2 Tbsp olive oil
  • 2 C all purpose flour
  • 1/2 C cornmeal
  • 1 tsp salt


  • Proof your yeast in a measuring cup with warm water and sugar. Allow to sit for 5-10 minutes. Add olive oil.
  • In the bowl of a stand mixer with dough hook attachment, mix together salt, cornmeal and flour. With mixer running on low, add liquid ingredients. Mix until dough forms a ball and pulls away from the side of the bowl. Add additional flour a spoonful at a time as needed until dough is no longer sticky.
  • Shape into a smooth ball. Transfer to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size.
  • Preheat oven to 450°F. Shape dough into desired shape on a lightly greased baking sheet. Add desired toppings and bake for 12-15 minutes. Slice and serve warm.


An original recipe from Baked by Rachel
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81 Responses to “Cornmeal Pizza Dough”

  1. #
    Norma | Allspice and Nutmeg — August 28, 2013 at 7:40 am

    I need to try this. I have seen cornmeal dough recipes but never took the time to try them. You have inspired me!

    • #
      Rachel — August 28, 2013 at 12:44 pm

      It’s a fun change!

  2. #
    Tieghan — August 28, 2013 at 7:56 am

    Oh man, I LOVE this dough!!! It is so perfect for upcoming football night!!

    • #
      Rachel — August 28, 2013 at 12:44 pm

      Right?! Definitely need pizza options for that :)

  3. #
    Liz @ The Lemon Bowl — August 28, 2013 at 8:04 am

    This is my favorite type of pizza dough!!

    • #
      Rachel — August 28, 2013 at 12:44 pm

      Perfect! :)

  4. #
    steph@stephsbitebybite — August 28, 2013 at 9:10 am

    Pizza, pizza, pizza [crust!!]

    • #
      Rachel — August 28, 2013 at 12:44 pm

      Ha ;)

  5. #
    Leah | So, How's It Taste? — August 28, 2013 at 9:34 am

    I am obsessed lately with making pizza at home. I need to try making my own dough with this recipe!

    • #
      Rachel — August 28, 2013 at 12:45 pm

      It’s SO much better than take-out. I’m always disappointed when I order out.

  6. #
    Jennifer @ Mother Thyme — August 28, 2013 at 9:35 am

    Oh my gosh, I love this! I am definitely trying this on our next pizza night!

    • #
      Rachel — August 28, 2013 at 12:45 pm

      Enjoy! :)

  7. #
    Erin @ The Spiffy Cookie — August 28, 2013 at 9:39 am

    I love trying out new pizza doughs, this one sounds like I need to try it next!

    • #
      Rachel — August 28, 2013 at 12:47 pm

      You definitely should!

  8. #
    Lily @ Life, Love, and Cupcakes — August 28, 2013 at 9:44 am

    This sounds perfect!! I usually use cornmeal on the bottom of my pizza, but I really love the idea of incorporating it into the dough!

    • #
      Rachel — August 28, 2013 at 12:48 pm

      Funny because I haven’t tried that yet lol. I’ll try that next time ;)

  9. #
    Tracy @ Peanut Butter and Onion — August 28, 2013 at 9:51 am

    NIce twist on a classic pizza crust, I will be trying this for my next pizza.

  10. #
    Beatriz Bailey — August 28, 2013 at 10:26 am

    Hi :) have you tried this with another flour? Coconut? Just wanted to try one without wheat.
    Thank you! I pin tons of your yummy recipes!

  11. #
    Cathy Pollak ~ Noble Pig — August 28, 2013 at 10:33 am

    I love the idea of a cornmeal crust…I’ve never tried that! And don’t you love those mini pepperoni’s?

  12. #
    Marie @ Little Kitchie — August 28, 2013 at 10:49 am

    I love cornmeal pizza dough! This looks great. Must be a pizza kind of day, I’ve got some on the blog today too! :)

  13. #
    Julie @ Table for Two — August 28, 2013 at 11:24 am

    I’ve never heard of this before or had it! So different and I’m sure the crunch on it is great. I love a good crunchy pizza dough :)

  14. #
    amanda @ fake ginger — August 28, 2013 at 12:01 pm

    I love cornmeal in crusts. It makes it more restaurant-like!

  15. #
    natalie@thesweetslife — August 28, 2013 at 12:30 pm

    one of our favorite pizza places has cornmeal pizza dough for their deep dish and thin crust and both are FABULOUS! can’t wait to try this!!

  16. #
    dixya| food, pleasure, and health — August 28, 2013 at 5:32 pm

    I shared a thin crust pizza recipe on my blog today and now this crust is calling my name .I am sure adding cornmeal, adds a lot of texture.

    • #
      Rachel — August 28, 2013 at 6:41 pm

      If I wasn’t full from dinner I’d be totally craving pizza all over again. Tom’w is another story ;)

  17. #
    Jocelyn @BruCrew Life — August 30, 2013 at 8:17 am

    My hubby makes pizza a lot so, I am definitely going to show him this one. I remember him talking about wanting to try corn meal in a crust…I think one of the restaurants in Chicago uses it too. Anyway, it looks and sounds great! You can never have too many pizza recipes :-)

  18. #
    Nutmeg Nanny — August 30, 2013 at 11:05 pm

    I’m a hardcore pizza lover :) this one looks so amazing! Can’t wait to use this recipe

  19. #
    Steve — January 26, 2014 at 9:07 pm

    Would this work in a 11″ diameter cast iron skillet?

    • #
      Rachel — January 27, 2014 at 8:01 am

      It should. Just keep in mind that I do not have instructions listed for skillet cooking. Enjoy!

  20. #
    Jamie Clay — March 15, 2014 at 4:45 pm

    You don’t say how long it takes for the dough to double in size., how long should it take? So far it’s been 45 minutes and I don’t see any change.

    • #
      Rachel — March 15, 2014 at 5:45 pm

      If it hasn’t changed size at all, then you likely have an issue with your yeast.

  21. #
    Jamie Clay — March 15, 2014 at 6:23 pm

    Actually, since I wrote that it did finally grow about double in size, took more than 2 hours. How long does it usually take when you do it? Had I known, I wouldn’t have bugged you. :) Anyway – now to make some PIE!! :)

    • #
      Rachel — March 15, 2014 at 6:37 pm

      It still sounds like an extra long time but I’m glad it finally doubled in size for you. I’d double check the yeast for future plans and also be sure you’re allowing it to rise covered in a warm, non-drafty location. Typically dough should double in size in 45-60 minutes for most recipes. I hope you enjoy it! :)

  22. #
    Jamie Clay — March 15, 2014 at 7:00 pm

    Thanks – i used Red Star Active Dry Yeast, FWIW – maybe it wasn’t warm enough? I had it covered on the counter, it was about 70 degrees today in the house.

    I’ll do a follow-up – I expect it’ll be great! Thanks for being so responsive!

    • #
      Rachel — March 16, 2014 at 8:05 am

      That’s totally a possibility. The liquid needs to be within a certain range (right around 115°F is perfect), too hot or cold and it either won’t activate or will kill the yeast.

  23. #
    Safina — March 29, 2014 at 11:11 pm

    This was an amazing pizza crust,everyone loved it.perfect amt of cornmeal to flour proportion.crisp,yet flaky,not too chewy

    • #
      Rachel — March 30, 2014 at 8:15 am

      Glad to hear you enjoyed it! :)

  24. #
    Matthew — September 5, 2014 at 10:59 pm

    Have you tried substituting Bread Flour for All-Purpose Flour?

    • #
      Rachel — September 6, 2014 at 8:36 am

      I have not, but if you substitute, let me know how it turns out for you! Good luck :)

  25. #
    theresa — November 12, 2014 at 9:37 pm

    i have made this recipe several times — for me it makes 2-10″ this pizza pies– so yummy! my family’s favorite crust! thank you!

    • #
      Rachel — November 13, 2014 at 8:36 am

      So glad to hear it! :)

  26. #
    Jessica — February 3, 2015 at 7:13 am

    Have you ever tried freezing the dough for later?

    • #
      Rachel — February 3, 2015 at 8:20 am

      No, I haven’t. But if you try freezing it, let me know how it turns out for you!

  27. #
    Amanda — August 6, 2015 at 1:28 pm

    does this have a strong cornmeal taste? I have been on the hunt for a good cornmeal crust for a taco pizza bc the company I used to buy taco pizzas from stopped making them :(

    • #
      Rachel — August 7, 2015 at 7:19 am

      It’s hard to say, since everyone’s taste preferences are so different. But, I don’t recall it being overly strong.

  28. #
    Steve — December 25, 2015 at 3:05 pm

    I was thinking of making a taco pizza and thought a cornmeal crust would be ideal. I will try and see how it goes

    • #
      Rachel — December 26, 2015 at 8:08 am


  29. #
    malee — August 29, 2016 at 5:54 am

    Can I use whole wheat flour together with corn meal flour. I mean instead of all purpose flour.

    • #
      Rachel — August 29, 2016 at 7:43 am

      If you’re familiar with substituting whole wheat for all purpose, then it would be worth a try.

  30. #
    Fred — October 27, 2016 at 9:21 pm

    Can this be used to make deep dish pizza

    • #
      Rachel — October 29, 2016 at 8:19 am

      I haven’t tried it for a deep dish pizza but it would certainly be worth a try!

  31. #
    Annie — February 25, 2017 at 12:38 am

    This pizza dough was simply crusty, delicious, and full ik flavor. I added fresh Rosemary leaves to it. A recipe to keep! My husband, which is picky on pizza dough asked when we do it again! Just wow!

    • #
      Rachel — February 25, 2017 at 8:43 am

      So glad to hear you both enjoyed it! Thanks for sharing, Annie!

  32. #
    Dorothy Zerbe — September 17, 2017 at 11:43 pm

    Hi Rachel – I’ve been using a cornmeal pizza dough recipe called “Chicago Pizza” since about 1982. I got it from some Canadian friends! I love that you’re sharing this so widely. My recipe is similar to yours except it calls for whole wheat flour in addition to the white flour, plus the cornmeal. My recipe calls for a bit more olive oil as well. I have always loved the crunchiness of it on the outside, but the softness inside. Yaaay, pizza!

    • #
      Rachel — September 18, 2017 at 6:49 am

      Definitely yay pizza! :)

  33. #
    Nyla Fergusson — April 3, 2018 at 7:32 pm

    This is the best home made pizza crust I’ve ever tried. It’s easy and my family loves it, this is now our only dough go to recipe, for pizza night!

    • #
      Rachel — April 19, 2018 at 9:25 am

      So glad everyone has enjoyed it, Nyla! :)

  34. #
    BruceS — December 30, 2019 at 8:59 pm

    The only Cornmeal Pizza Dough recipe you’ll ever need—becoming something of a New Year’s Eve tradition at our house. It’s very amenable to toppings. I may try to mod it into some kind of loaf, too.

    • #
      Rachel — December 31, 2019 at 9:07 am

      So glad you’ve enjoyed it so much! Thanks for sharing and happy new year! :)

  35. #
    Meb — May 1, 2020 at 3:13 pm

    Hi, I’m a big fan of cornmeal pizza crust and usually buy frozen ones at Whole Foods. They were out last week so I tried this recipe and it came out great! And I’m picky. Thank you.

    • #
      Rachel — May 2, 2020 at 8:45 am

      So glad you enjoyed it, Meb!

  36. #
    Karen — May 14, 2020 at 6:54 pm

    This is the best pizza dough I’ve ever made! It was easy to make, and the taste, and texture were amazing!! It’s a keeper.

    • #
      Rachel — May 14, 2020 at 8:10 pm

      So glad you enjoyed it, Karen! Thanks for sharing. :)

  37. #
    Jane Whetstone — August 26, 2020 at 5:40 pm

    Hello, Can this recipe be doubled or tripled? Is so what changes should be made? Thank you, Jane

    • #
      Rachel — August 29, 2020 at 8:50 pm

      Absolutely! Increase all ingredients equally for best results.

  38. #
    Jane — August 31, 2020 at 1:37 pm

    When doubling the recipe do you double the yeast amount as well?
    Thank you!

    • #
      Rachel — September 15, 2020 at 8:51 am

      Yes, if you’re doubling your recipe, always increase every ingredient.

  39. #
    Melissa Cipriano — November 15, 2020 at 3:36 pm

    not sure why I can’t see everyone else’s comments but this dough never rose and needed more water to form a ball. I wish I could have seen other comments to see if others had the same issue

    • #
      Rachel — November 16, 2020 at 10:39 am

      Comments are working on mobile but unfortunately are not on desktop at the moment. As far as the dough goes, I haven’t heard from anyone else having that issue. Your liquid needs to be heated to 115°F for it to active the yeast. If it’s too cold, it won’t activate it. And if it’s too hot, it’ll kill it. Also, if your yeast is old, that can be another culprit for rising issues.

  40. #
    Wade — March 25, 2021 at 9:37 pm

    Used this recipe tonight with the addition of oregano and garlic powder! All of the pizzas turned out amazing. I did a double batch and weighed out 5 oz portions so the kids and everyone could make their own personal pizzas. 10/10 will use this recipe again

    • #
      Rachel — March 29, 2021 at 6:12 am

      So glad everyone enjoyed it! Thanks so much for sharing, Wade!

  41. #
    penny — April 2, 2021 at 8:30 am

    Can this be made with a food processor instead of a stand mixer? Thanks!

    • #
      Rachel — April 2, 2021 at 3:45 pm

      Definitely! Just be sure to use a dough blade and not a slicing/chopping blade for best results and gradually add the ingredients until it comes together.

  42. #
    Doug — July 13, 2021 at 5:31 pm

    This came put delicious. Now I just need to figure out how to make it crispier. I don’t have a mixer, so after stirring the ingredients, I kneaded it. I had to add an extra ¼ cup of warm water to get all the dough into a ball. I rolled it out the size of a large pizza pan and increased the temperature to 500°F, which only took 10 minutes of cooking to look delicious. Topped it with minced garlic, pepperoni, mozzarella, kalamata olives, pineapples , and Mexican mixed cheese. Cooked it on a pizza pan. It definitely came out better than Pizza Hut or Domino’s.

    • #
      Rachel — July 23, 2021 at 8:05 am

      So glad you enjoyed it!

  43. #
    lois vise — December 9, 2021 at 11:01 am

    Would love to see comments.

    • #
      Rachel — December 9, 2021 at 8:27 pm

      Unfortunately they’re not displaying properly on desktop currently but they can be viewed on a mobile device.

  44. #
    Sharon E Prince — April 11, 2022 at 1:51 pm

    Tried this last night. It’s great. I can never find pizza that I like here in the Memphis area. I lived in Monroe, LA for years and there is a really great pizza place there. They used cornmeal in their dough. I used bread flour, that’s all I had. It was great. Now I need to find the perfect sauce. I like a strong tomato acid taste. Thanks for sharing this recipe. I’m 74 and bee looking for years for this. You really made my day.

    • #
      Rachel — April 13, 2022 at 5:50 am

      So glad you enjoyed it, Sharon! Thanks for sharing!

  45. #
    Wayne — February 23, 2023 at 6:33 pm

    I made this dough to try on baked corndogs (my wife loves corndogs and I wanted to make a healthier version) and they turned out great! Just roll out the dough like normal and wrap your hotdogs and bake for 20-25 minutes at about 400 degrees.

    • #
      Rachel — March 1, 2023 at 1:58 pm

      What a fun idea! So glad it worked out for you. Thanks so much for sharing!

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