Cornmeal Pizza Crust

"I've made this quite a few times, it's a really great pizza crust! We are garlic lovers so I added in 1 tablespoon minced fresh garlic and 1 couple teaspoons dried basil."
photo by a user photo by a user
Ready In:
1hr 30mins
2 (16-inch) pizza doughs




  • Fit the kneaded blade on a heavy-duty mixer.
  • Proof the yeast in 1/2 cup water with 1 teaspoon sugar until foamy (about 8 minutes).
  • In the stainless steel bowl place 5 cups flour, salt, sugar, oil and cornmeal.
  • When the yeast is proofed, add to the bowl along with 1-1/2 cups warm water; start kneading adding in more flour as needed to create a soft smooth dough.
  • After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
  • Remove the dough from the mixing bowl and shape in a ball.
  • Place into a well greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
  • Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes).
  • Roll out the dough into two 16-inch circles.
  • Place into lightly greased pizza pans.
  • Top as desired.
  • Bake in a 400 degree oven until lightly golden brown (about 15-20 minutes).

Questions & Replies

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  1. Finally! The perfect pizza crust! I followed the recipe exactly and the crust turned out thick and crunchy, absolutely fabulous. It drives me a bit nuts when people review a recipe that they have made multiple changes to, how does that accurately reflect the recipe? That said, the only change I made was that after the first rise, I split the dough in half and rolled out two pizzas that I let rise for about 3 hours. I did that because I do a lot of baking and have found that a longer rising time seems to give the dough more of a "lift" when it's baking. Thanks so much for sharing this fabulous recipe!
  2. This is very close to pizza house pizza dough. We love it! Thanks for posting it!
  3. I have made this recipe several times and it is fantastic!!! It has become a family favorite and the only crust we use.
  4. I've made this twice and I enjoy it but really needed to modify it to get the right cornmeal consistancy. I added 7 cups of white flour and 2 1/2 cups of corn meal. The flavor is great and I will be making this again.



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