Cornmeal Pizza Crust



2 (12-inch) crusts.

Recipe from

Oxmoor House

Nutritional Information

Calories 702
Caloriesfromfat 8 %
Fat 6.5 g
Satfat 0.9 g
Monofat 2.3 g
Polyfat 1.9 g
Protein 21.6 g
Carbohydrate 138.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 603 mg
Calcium 0.0 mg


1 package active dry yeast
2 teaspoons sugar
1 cup warm water (105° to 115°)
2 cups bread flour, divided
1/2 cup coarsely ground yellow cornmeal
1 teaspoon olive oil
1/2 teaspoon salt
2 cloves garlic, crushed
1 tablespoon bread flour
Vegetable cooking spray
2 tablespoons coarsely ground yellow cornmeal


Combine yeast, sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine yeast mixture, 1 cup flour, cornmeal, and next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Gradually stir in enough of remaining 1 cup flour to make a stiff dough.

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 5 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

Punch dough down, and let rest 5 minutes. Coat 2 (12-inch) pizza pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Divide dough in half, and pat each portion of dough into a prepared pan. Bake according to pizza recipe directions.