Go Back
pizza with arugula and figs
Print
Cornmeal Pizza Dough
Prep Time
15 mins
Cook Time
12 mins
Rise Time
1 hr
Total Time
27 mins
 

A crumbly thin crust pizza crust made with a mix of cornmeal and regular flour. Short 1 hour rise time. Make a full batch, use one tonight and freeze the other for later. Adapted from MarthaStewart.com

Course: Main Course
Cuisine: American, Italian
Servings: 4
Ingredients
  • 2 tsp active dry yeast
  • Pinch sugar
  • ⅔ cup water warm
  • 40 grams cornmeal
  • 2 tbsp olive oil
  • 200 grams of all purpose flour
  • ½ tbsp coarse salt
Recipe
  1. Combine yeast, sugar, and warm water in the bowl of the stand mixer or a large mixing bowl and let sit for 2-5 minutes
  2. Add the rest of the ingredients to the bowl and mix with a dough hook attachment or a wooden spoon until combined.
  3. Continue to knead the dough with the hook attachment for 5-10 minutes, or by hand on a floured surface, until the dough is elastic. Add more cornmeal if the dough is too sticky, or add more water if the dough is too dry.
  4. Oil the bowl and toss dough to cover in oil. Cover the bowl with plastic wrap or a damp towel.
  5. Let rest for 1 hour in a warm place.

  6. Pour dough onto a floured work surface and divide in half for two thin crust 12 inch pizzas, or use the whole batch for a thicker crust 14 inch pizza.

  7. Roll out dough to fit the desired width and place on a pizza pan, sheet pan, or preheated pizza stone or cast iron skillet. Top with favorite toppings. 

  8. Bake at 475 degrees for 10-12 minutes for the thin crust, and 14-18 minutes for the thicker crust.