This cornmeal pizza crust is everything you want in a pizza crust. It’s dense and chewy, fluffy with the perfect hint of sweetness! Made with 7 ingredients, this homemade pizza crust is very simple to make, so get your pizza toppings ready!
In the bowl of a stand mixer, add warm water, yeast, and cane sugar. Mix until combined then allow the yeast to proof or get foamy, about 10 minutes. (Water shouldn't be hotter than 110 degrees Fahrenheit or you'll risk the yeast dying).
Add in olive oil, cornmeal, flour, and salt. Attach the dough hook attachment then knead the dough on the lowest setting for 5 minutes until everything is combined and you have a smooth ball of dough. It should be soft, a bit firm but not sticky at all.
Remove dough from the stand mixer, form into a ball then lightly grease the mixer bowl, then place the dough inside, making sure it’s coated in the oil. Cover with plastic wrap then place the bowl in a warm environment for 1 hour or until the dough has doubled in size.
Preheat your oven to 425 degrees Fahrenheit with a pizza stone inside. Divide the dough into 4 pieces.
From here you can use the dough immediately or prebake the dough for pizza crusts for later.
Use pizza dough immediately: Working with one piece at a time use your hands or a rolling pin to roll out the dough to your desired size - 8 inches or 11 inches for thin crust. Top with pizza sauce, cheese, and your choice of toppings. Bake at 425 degrees for 13 minutes on a preheated pizza stone.
Premake pizza crust: Press or roll out the dough into an 8-inch circle. Transfer the dough to the hot pizza stone using a pizza peel or plate. Bake for 3 - 5 minutes or until lightly puffy and very lightly browned on the bottom. Transfer to a plate then repeat with remaining dough.
Allow the crust to cool completely then refrigerate or freeze until you are ready to cook it. Once you are ready, take the crust out of the refrigerator or thaw from the freezer on the counter. Top with your desired toppings then bake for 13 minutes at 425 degrees Fahrenheit until cheese is melted and bubbly. Enjoy!
Notes
Storethe cooked pizza crust in the refrigerator for up to 5 days tightly wrapped in plastic wrap or inside a plastic gallon bag. Store uncooked pizza dough in the refrigerator in a lightly greased bowl for up to 1 day. When ready to cook allow it to come to room temperature then shape and bake it. Freeze the cooked crust inside a gallon freezer bag between a piece of parchment paper. Keep in the refrigerator for up to 5 days stored in an air-tight container or tightly wrapped in plastic wrap or inside a gallon bag.Dust the bottom of your pizza stone or baking sheet with cornmeal to keep the bottom of the pizza crust from sticking.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.