Cornmeal Pizza Dough

Change things up on your next pizza night with homemade cornmeal pizza dough. It’s full of flavor and gives a unique crunch with the need to over bake your pizza. 

Cornmeal Pizza Dough Recipe from

So I love pizza just a little bit. Who doesn’t? And if you say you, well… too bad because today is another pizza day! Yippee. Pizza pizza. Plus I figure since pizza nights on average usually take place over the weekend, it’s best to share a new recipe with you before then so you can make it. Right? I have my favorites, like I’m sure anyone does. Mine happen to be bacon and bbq chicken pizza (for obvious reasons… I mean helloooo there’s bacon!) and classic pepperoni pizza (but not just any pepperoni… thick pepperoni that form perfect little cups filled with hot pepperoni grease om nom nom). So even though I have my favorites topping wise, I’m always game for changing up the dough and trying something new.

I was slightly skeptical about cornmeal in pizza dough until trying this deep dish pizza. I was definitely pleasantly surprised, clearly, given that I’m sharing a recreation of it today. It’s full of flavor and has a nice crunch without needing to be over baked. Because I like a nice crisp pizza on most occasions, or at least the outside. No doughy, soggy or soft pizzas here. Thin and crisp, all the way! Of course unless I’m doing take out but that’s a whole other story for another day.

Thin and crisp with a unique flavor and texture. Switch things up on your next pizza night with a fun new and very easy to make pizza dough!

Cornmeal Pizza Dough Recipe from

Yield: 1 pizza

Prep Time: 5 minutes plus rise time

Cook Time: 15 minutes

Total Time: 75 minutes

Cornmeal Pizza Dough

Cornmeal pizza dough gives great flavor and a nice crunch without needing to over bake your pizza.


3/4C warm water
2 1/4 tsp active dry yeast
1/2 Tbsp granulated sugar
2Tbsp olive oil
2C all purpose flour
1/2C cornmeal
1 tsp salt


Proof your yeast in a measuring cup with warm water and sugar. Allow to sit for 5-10 minutes. Add olive oil.

In the bowl of a stand mixer with dough hook attachment, mix together salt, cornmeal and flour. With mixer running on low, add liquid ingredients. Mix until dough forms a ball and pulls away from the side of the bowl. Add additional flour a spoonful at a time as needed until dough is no longer sticky.

Shape into a smooth ball. Transfer to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size.

Preheat oven to 450 degrees. Shape dough into desired shape on a lightly greased baking sheet. Add desired toppings and bake for 12-15 minutes. Slice and serve warm.

Baked by Rachel original

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43 Responses to “Cornmeal Pizza Dough”

  1. #
    Norma | Allspice and Nutmeg — August 28, 2013 at 7:40 am

    I need to try this. I have seen cornmeal dough recipes but never took the time to try them. You have inspired me!

    • Rachel — August 28th, 2013 @ 12:44 pm

      It’s a fun change!

  2. #
    Tieghan — August 28, 2013 at 7:56 am

    Oh man, I LOVE this dough!!! It is so perfect for upcoming football night!!

    • Rachel — August 28th, 2013 @ 12:44 pm

      Right?! Definitely need pizza options for that :)

  3. #
    Liz @ The Lemon Bowl — August 28, 2013 at 8:04 am

    This is my favorite type of pizza dough!!

    • Rachel — August 28th, 2013 @ 12:44 pm

      Perfect! :)

  4. #
    steph@stephsbitebybite — August 28, 2013 at 9:10 am

    Pizza, pizza, pizza [crust!!]

    • Rachel — August 28th, 2013 @ 12:44 pm

      Ha ;)

  5. #
    Leah | So, How's It Taste? — August 28, 2013 at 9:34 am

    I am obsessed lately with making pizza at home. I need to try making my own dough with this recipe!

    • Rachel — August 28th, 2013 @ 12:45 pm

      It’s SO much better than take-out. I’m always disappointed when I order out.

  6. #
    Jennifer @ Mother Thyme — August 28, 2013 at 9:35 am

    Oh my gosh, I love this! I am definitely trying this on our next pizza night!

    • Rachel — August 28th, 2013 @ 12:45 pm

      Enjoy! :)

  7. #
    Erin @ The Spiffy Cookie — August 28, 2013 at 9:39 am

    I love trying out new pizza doughs, this one sounds like I need to try it next!

    • Rachel — August 28th, 2013 @ 12:47 pm

      You definitely should!

  8. #
    Lily @ Life, Love, and Cupcakes — August 28, 2013 at 9:44 am

    This sounds perfect!! I usually use cornmeal on the bottom of my pizza, but I really love the idea of incorporating it into the dough!

    • Rachel — August 28th, 2013 @ 12:48 pm

      Funny because I haven’t tried that yet lol. I’ll try that next time ;)

  9. #
    Tracy @ Peanut Butter and Onion — August 28, 2013 at 9:51 am

    NIce twist on a classic pizza crust, I will be trying this for my next pizza.

  10. #
    Beatriz Bailey — August 28, 2013 at 10:26 am

    Hi :) have you tried this with another flour? Coconut? Just wanted to try one without wheat.
    Thank you! I pin tons of your yummy recipes!

  11. #
    Cathy Pollak ~ Noble Pig — August 28, 2013 at 10:33 am

    I love the idea of a cornmeal crust…I’ve never tried that! And don’t you love those mini pepperoni’s?

  12. #
    Marie @ Little Kitchie — August 28, 2013 at 10:49 am

    I love cornmeal pizza dough! This looks great. Must be a pizza kind of day, I’ve got some on the blog today too! :)

  13. #
    Julie @ Table for Two — August 28, 2013 at 11:24 am

    I’ve never heard of this before or had it! So different and I’m sure the crunch on it is great. I love a good crunchy pizza dough :)

  14. #
    amanda @ fake ginger — August 28, 2013 at 12:01 pm

    I love cornmeal in crusts. It makes it more restaurant-like!

  15. #
    natalie@thesweetslife — August 28, 2013 at 12:30 pm

    one of our favorite pizza places has cornmeal pizza dough for their deep dish and thin crust and both are FABULOUS! can’t wait to try this!!

  16. #
    dixya| food, pleasure, and health — August 28, 2013 at 5:32 pm

    I shared a thin crust pizza recipe on my blog today and now this crust is calling my name .I am sure adding cornmeal, adds a lot of texture.

    • Rachel — August 28th, 2013 @ 6:41 pm

      If I wasn’t full from dinner I’d be totally craving pizza all over again. Tom’w is another story ;)

  17. #
    Jocelyn @BruCrew Life — August 30, 2013 at 8:17 am

    My hubby makes pizza a lot so, I am definitely going to show him this one. I remember him talking about wanting to try corn meal in a crust…I think one of the restaurants in Chicago uses it too. Anyway, it looks and sounds great! You can never have too many pizza recipes :-)

  18. #
    Nutmeg Nanny — August 30, 2013 at 11:05 pm

    I’m a hardcore pizza lover :) this one looks so amazing! Can’t wait to use this recipe

  19. #
    Steve — January 26, 2014 at 9:07 pm

    Would this work in a 11″ diameter cast iron skillet?

    • Rachel — January 27th, 2014 @ 8:01 am

      It should. Just keep in mind that I do not have instructions listed for skillet cooking. Enjoy!

  20. #
    Jamie Clay — March 15, 2014 at 4:45 pm

    You don’t say how long it takes for the dough to double in size., how long should it take? So far it’s been 45 minutes and I don’t see any change.

    • Rachel — March 15th, 2014 @ 5:45 pm

      If it hasn’t changed size at all, then you likely have an issue with your yeast.

  21. #
    Jamie Clay — March 15, 2014 at 6:23 pm

    Actually, since I wrote that it did finally grow about double in size, took more than 2 hours. How long does it usually take when you do it? Had I known, I wouldn’t have bugged you. :) Anyway – now to make some PIE!! :)

    • Rachel — March 15th, 2014 @ 6:37 pm

      It still sounds like an extra long time but I’m glad it finally doubled in size for you. I’d double check the yeast for future plans and also be sure you’re allowing it to rise covered in a warm, non-drafty location. Typically dough should double in size in 45-60 minutes for most recipes. I hope you enjoy it! :)

  22. #
    Jamie Clay — March 15, 2014 at 7:00 pm

    Thanks – i used Red Star Active Dry Yeast, FWIW – maybe it wasn’t warm enough? I had it covered on the counter, it was about 70 degrees today in the house.

    I’ll do a follow-up – I expect it’ll be great! Thanks for being so responsive!

    • Rachel — March 16th, 2014 @ 8:05 am

      That’s totally a possibility. The liquid needs to be within a certain range (right around 115°F is perfect), too hot or cold and it either won’t activate or will kill the yeast.

  23. #
    Safina — March 29, 2014 at 11:11 pm

    This was an amazing pizza crust,everyone loved it.perfect amt of cornmeal to flour proportion.crisp,yet flaky,not too chewy

    • Rachel — March 30th, 2014 @ 8:15 am

      Glad to hear you enjoyed it! :)

  24. #
    Matthew — September 5, 2014 at 10:59 pm

    Have you tried substituting Bread Flour for All-Purpose Flour?

    • Rachel — September 6th, 2014 @ 8:36 am

      I have not, but if you substitute, let me know how it turns out for you! Good luck :)

  25. #
    theresa — November 12, 2014 at 9:37 pm

    i have made this recipe several times — for me it makes 2-10″ this pizza pies– so yummy! my family’s favorite crust! thank you!

    • Rachel — November 13th, 2014 @ 8:36 am

      So glad to hear it! :)

  26. #
    Jessica — February 3, 2015 at 7:13 am

    Have you ever tried freezing the dough for later?

    • Rachel — February 3rd, 2015 @ 8:20 am

      No, I haven’t. But if you try freezing it, let me know how it turns out for you!

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