Cornmeal Pizza Crust

Yield: 2 (12-inch) crusts.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 702
  • Calories from fat: 8%
  • Fat: 6.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 21.6g
  • Carbohydrate: 138.3g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 603mg
  • Calcium: 0.0mg


  • 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


  1. Combine yeast, sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
  2. 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.
  3. 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.
  4. 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.
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