Cornmeal Pizza Dough
ShareChange 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.Â
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
Ingredients
- 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
Instructions
- 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.
Notes
I need to try this. I have seen cornmeal dough recipes but never took the time to try them. You have inspired me!
It’s a fun change!
Oh man, I LOVE this dough!!! It is so perfect for upcoming football night!!
Right?! Definitely need pizza options for that :)
This is my favorite type of pizza dough!!
Perfect! :)
Pizza, pizza, pizza [crust!!]
Ha ;)
I am obsessed lately with making pizza at home. I need to try making my own dough with this recipe!
It’s SO much better than take-out. I’m always disappointed when I order out.
Oh my gosh, I love this! I am definitely trying this on our next pizza night!
Enjoy! :)
I love trying out new pizza doughs, this one sounds like I need to try it next!
You definitely should!
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!
Funny because I haven’t tried that yet lol. I’ll try that next time ;)
NIce twist on a classic pizza crust, I will be trying this for my next pizza.
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!
I love the idea of a cornmeal crust…I’ve never tried that! And don’t you love those mini pepperoni’s?
I love cornmeal pizza dough! This looks great. Must be a pizza kind of day, I’ve got some on the blog today too! :)
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 :)
I love cornmeal in crusts. It makes it more restaurant-like!
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!!
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.
If I wasn’t full from dinner I’d be totally craving pizza all over again. Tom’w is another story ;)
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 :-)
I’m a hardcore pizza lover :) this one looks so amazing! Can’t wait to use this recipe
Would this work in a 11″ diameter cast iron skillet?
It should. Just keep in mind that I do not have instructions listed for skillet cooking. Enjoy!
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.
If it hasn’t changed size at all, then you likely have an issue with your yeast.
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!! :)
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! :)
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!
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.
This was an amazing pizza crust,everyone loved it.perfect amt of cornmeal to flour proportion.crisp,yet flaky,not too chewy
Glad to hear you enjoyed it! :)
Have you tried substituting Bread Flour for All-Purpose Flour?
I have not, but if you substitute, let me know how it turns out for you! Good luck :)
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!
So glad to hear it! :)
Have you ever tried freezing the dough for later?
No, I haven’t. But if you try freezing it, let me know how it turns out for you!
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 :(
It’s hard to say, since everyone’s taste preferences are so different. But, I don’t recall it being overly strong.
I was thinking of making a taco pizza and thought a cornmeal crust would be ideal. I will try and see how it goes
Enjoy!
Can I use whole wheat flour together with corn meal flour. I mean instead of all purpose flour.
If you’re familiar with substituting whole wheat for all purpose, then it would be worth a try.
Can this be used to make deep dish pizza
I haven’t tried it for a deep dish pizza but it would certainly be worth a try!
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!
So glad to hear you both enjoyed it! Thanks for sharing, Annie!
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!
Definitely yay pizza! :)
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!
So glad everyone has enjoyed it, Nyla! :)
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.
So glad you’ve enjoyed it so much! Thanks for sharing and happy new year! :)
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.
So glad you enjoyed it, Meb!
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.
So glad you enjoyed it, Karen! Thanks for sharing. :)
Hello, Can this recipe be doubled or tripled? Is so what changes should be made? Thank you, Jane
Absolutely! Increase all ingredients equally for best results.
When doubling the recipe do you double the yeast amount as well?
Thank you!
Yes, if you’re doubling your recipe, always increase every ingredient.
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
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.
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
So glad everyone enjoyed it! Thanks so much for sharing, Wade!
Can this be made with a food processor instead of a stand mixer? Thanks!
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.
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.
So glad you enjoyed it!
Would love to see comments.
Unfortunately they’re not displaying properly on desktop currently but they can be viewed on a mobile device.
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.
So glad you enjoyed it, Sharon! Thanks for sharing!
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.
What a fun idea! So glad it worked out for you. Thanks so much for sharing!