If you've been on the hunt for the ultimate homemade pizza base that delivers both crunch and flavor, you've found it. This cornmeal pizza dough recipe is the perfect balance of chewy interior and golden crisp crust.
The cornmeal gives your dough a rustic, slightly nutty bite that pairs beautifully with any toppings you throw at it. Once you try it, you'll wonder why you ever settled for store-bought dough.
This recipe was inspired by my much-loved Pizzette Rosse on the site, which are tiny red pizzas and shares a similar rustic quality! Another great rustic recipe is Focaccia Barese from Puglia.
Ingredients
The ingredient list is short, but each plays a crucial role. Cornmeal provides that crunch, flour ensures the structure, and yeast breathes life into the dough. Olive oil adds richness while balancing flavor.
- Bread flour - Stronger than all-purpose flour, it gives the dough better structure and chew.
- Cornmeal (fine grind) - Provides the signature crisp texture without being gritty.
- Instant Yeast - The powerhouse that makes the dough rise and keeps it light.
- Warm water - Helps activate the yeast and binds the dough together.
- Olive oil - Adds richness and helps keep the dough tender.
- Salt - Balances flavors and strengthens the gluten structure.
See recipe card for quantities.
Instructions
Step 1: Mix the dry ingredients
Combine flour, cornmeal, salt. in a large bowl. Stir until everything is evenly distributed.
Step 2: Activate the yeast
In a large mixing bowl, combine lukewarm water (you should be able to keep your hand in it) with instant yeast. Let it sit for 5 minutes until slightly foamy-this ensures the yeast is alive, dissolved and ready to work.
Step 3: Add liquids
Pour the yeast water mix into the flour . Mix with a wooden spoon until a shaggy dough forms. Stir in olive oil.
Step 4: Knead the dough
Transfer dough to a lightly floured surface. Knead for about 5-8 minutes until smooth and elastic.
Step 5: First rise
Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
Step 6: Shape the dough and second rise
Punch down, then roll to a rectangular shape and transfer to a baking tray with baking paper. Cover with cloth and let it rise for 30 minutes.
Step 7: Preheat the oven and bake
While the dough is resting, preheat the oven to 428F/220C (fan).
Cover the pizza base (leaving some space for the crust) with tomato passata, a drizzle of olive oil, a sprinkle of salt, oregano, and one roughly chopped garlic. Bake for 15-20 minutes (15 if you want to add more toppings) in the middle of the oven, until the bottom is crispy then add any toppings you desire.
Storage
Refrigerator: Keep dough in an oiled, covered bowl for up to 3 days.
Freezer: Wrap tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in fridge before use.
Once baked, the crust can be refrigerated for 2–3 days. Simply reheat in the oven until crisp again.
Top Tip
Don't overload your pizza with toppings, too much weight or liquid can make even the crispiest crust soggy. Less is more when it comes to balance.
DID YOU MAKE THIS RECIPE?
If you try this upside down leek tart I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Cornmeal Pizza Dough - Super Crispy Pizza Base
Ingredients
- 8.80 oz bread flour 250g
- 2.80 oz cornmeal 80g
- 5.80 oz lukewarm water 165g
- 1 ½ tablespoon olive oil
- 2 teaspoon yeast 7 g
- 1 teaspoon salt
Toppings
- 500 ml tomato passata
- olive oil
- 1 garlic clove roughly chopped
- dried oregano
- salt
Instructions
Mix the dry ingredients
- Combine flour, cornmeal, salt. in a large bowl. Stir until everything is evenly distributed.8.80 oz bread flour, 2.80 oz cornmeal, 1 teaspoon salt
Activate the yeast
- In a large mixing bowl, combine lukewarm water (you should be able to keep your hand in it) with instant yeast. Let it sit for 5 minutes until slightly foamy-this ensures the yeast is alive, dissolved and ready to work.5.80 oz lukewarm water, 2 teaspoon yeast 7 g
Add liquids
- Pour the yeast water mix into the flour. Mix with a wooden spoon until a shaggy dough forms. Stir in olive oil and continue mixing.1 ½ tablespoon olive oil
Knead the dough
- Transfer dough to a lightly floured surface. Knead for about 5-8 minutes until smooth and elastic.
First rise
- Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
Shape the dough and second rise
- Punch down, then roll to a rectangular shape and transfer to a baking tray with baking paper. Cover with cloth and let it rise for 30 minutes.
Preheat the oven and bake
- While the dough is resting, preheat the oven to 428F/220C (fan).
- Cover the pizza base (leaving some space for the crust) with tomato passata, a drizzle of olive oil, a sprinkle of salt, oregano, and one roughly chopped garlic. Bake for 15-20 minutes (15 if you want to add more toppings) in the middle of the oven, until the bottom is crispy then add any toppings you desire.500 ml tomato passata, olive oil, 1 garlic clove, dried oregano, salt
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