Recipe by Cooking in Minnesota
The cornmeal and olive oil land this crust in the neighborhood of Chicago style crust. If you've found many of the standard recipes too bready and you'd like something with more texture and crunch, this may be the crust for you. It's the result of a great deal of trial and error, cooked on a pizza stone at 470 F.
Top Review by sjb
This was wonderful!! It rolled out so easily and was so great tasting. I made half with pizza sauce and the other half with just olive oil then topped it off with cheese and mushrooms. Yummy!! 5 stars for sure!!
- 3 cups unbleached all-purpose flour
- 1⁄2 cup cornmeal
- 1⁄3 cup olive oil
- 1 1⁄2 teaspoons salt
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1⁄4 cup hot water (110F - 115F)
- 1 cup warm water (80F - 90F)
Directions See How It's Made
- Add 1/4 cup hot water (110F - 115F) to small bowl. Stir in sugar followed by yeast. Let mixture sit for 10 minutes until foamy.
- Add flour, cornmeal and salt to mixing bowl and stir until dry ingredients are well combined.
- Add oil and yeast mixture to mixing bowl containing dry ingredients and begin kneading with dough hook.
- While kneading, add just enough warm water (80F - 90F) to ensure sure dough sticks together (usually around 1 cup).
- Knead for 10 minutes.
- Cover dough in bowl and let rise for 45 minutes.
- Roll out dough with rolling pin.
- Brush edge of crust with olive oil and salt to taste.
- Top pizza with sauce, ingredients and cheese.
- Bake on pizza stone at 470F for approximately 10 minutes.
- Cool on wire rack for 5 minutes.