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.
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.
Excellent!
I used this dough to make chorizo, potato, corn, and butternut squash filled empanadas. I wanted more corn taste, so I decreased the flour and increased the cornmeal and added a bit of cumin & smoked paprika. Really came out great!
So glad you enjoyed it!
Nice
The recipe is good, but the ads on this page are atrocious
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Hi Rachel,
Per your Cornmeal Dough Pizza recipe, how large of a pan do I use to bake the pizza in? Also, does this recipe make just one pan?
Thanks,
Robert
The recipe will make enough for one 12-14″ pizza. It can be made on a standard baking sheet (roughly 12×17) or your preferred pizza pan.
Crispy crust and super easy to make!
So glad you enjoyed it!
Made this last night and it’s a keeper. Liked that it only needed one rise. I rolled it out to be pretty thin; it made two 10″ pies with a nice crunch (but not too crunchy). I cooked it a few minutes longer than the recipe. Next time I’ll try one deep dish in a cast iron pan.
So glad you enjoyed the pizza!