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Awesome Pizza Dough
This recipe is adapted from one perfected at Greens restaurant in San Francisco. The crust is crunchy on the outside but also chewy. I think it's wonderful. I'm going on a pizza making journey and this is stop one. If you've never made your own pizza dough before, it's easy and fun. This recipe makes 2 12-inch crusts. More to come! Ingredients
- 3 tsp dry active yeast
- 1 tsp sugar
- 1 1/3 cups warm water
- 3 Tbsp extra virgin olive oil
- 3 Tbsp fine corn meal
- 3 cups bread flour or all purpose flour, plus extra for kneading and rolling
- 1 tsp salt
Directions
- In a large bowl, dissolve yeast and sugar in warm water and set aside for 5 minutes until foamy. With a large spoon, stir in the olive oil, cornmeal, flour and salt. Soon you'll have a workable dough.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes. If you haven't kneaded before, essentially you fold the dough over and the push it down into the surface till it flattens a bit, then fold and repeat. Sprinkle flour on the surface as needed to keep the dough from sticking.
- When done, put the dough in a lightly oiled bowl and turn it once so the surface of the dough is covered with oil. Then cover the bowl with a dish towel or plastic wrap and let sit and rise in a warm place for 45 minutes. It should about double in size. Then punch the dough down (hit it in the middle repeatedly with your hand in a fist), fold it over tightly and form it into a ball. Then let it rise for another 30 minutes.
- The dough is now ready. It can keep overnight in the refrigerator and also freezes well. If you want to refrigerate or freeze, punch it down, fold it, and cover tightly with plastic wrap. Bring it back to room temperature before rolling it. When warm, form into two balls of equal size and roll out into two 12 inch pizza crusts.
- I made one pizza with marinara, oregano, mushrooms, olives, mozzarella and parmesan cheese . The other I made with a basil pesto, mushrooms, mozzarella an parmesan. Both were outstanding, with the pesto being my slight favorite! I baked them for about 12 minutes at 500 F,
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I make my own dough all the time, yours is similar, once you make homemade dough there's no turning back...your pizza looks fantastic!
The recipe looks good John. I have been making my own pizza for more than a year now and there is no turning back. I like to make it in the mixer and then put it in zip lock bags and let it rise in the fridge. Then I have dough ready to go for a fast meal. I make the dough on the weekend and we have dough for the week. This one looks so good!1
Thank looks very good John. I will try this recipe the next time I make pizza - I do love to make my own crust. Thanks for a great post!
How could any of the reviewers attempt the recipe since there is no unit of measure given for the water, just 1 1/3.......what? John, I hope reviews on this site are made by people who make the recipes themselves, not just those who say, "Gee, the picture looks great...5 hearts!" That system makes any of the ratings here seem suspicious.
Sounds super easy, i will surely give it a try this weekend, One question 500F should be good? I mean its too high, what would you suggest..Both the toppings and sauces sounds amazing..
I tried this recipe last night, thought it was great,will definately use again. Thanks1
I'm always looking for a good pizza dough recipe. I usually give up and buy it at the local Top Foods. I'll give this one a try. It looks perfect!
Good looking pie i am going to make it sometime
I liked the cornmeal addition. I bake gluten-free, and next time I make my pizza dough I am going to mix it up a little and try a blending of our recipes. Thanks for the friend add. I am looking forward to trying some of your recipes (altering to gluten-free of course).
Perfect! I have been looking for a good pizza crust recipe. No more ordering in pizza! This is better!-
I am looking for a new pizza recipe and this sounds really good I will post after I make it.
Marie 
John, I have to tell you that I tried this recipe for pizza dough the other night, and OMG was it ever good! My husband and I don't care for thick, doughy pizza crusts, so this was just perfect.
My husband is not a big eater, but he ate this pizza until he was nearly sick lol, then he polished off the rest of it for breakfast! Wow, you have a winner here, John. Thankyou for posting!2
Dear John,
I would love to feature this one on my blog called "Cooking Up A Storm All Over The World!"
Do I have permission to re-post it?
Paulette Le Pore Motzko
(Polly Motzko)2
This was great! We can no longer buy pizza from a store, because my husband is allergic to meat...and there is just too much "meat contamination" even if we get a veggie pizza....so this is a great substitute! To add a little more flavor I melted some butter and pressed some garlic and brushed it onto the crust....it was great!3-
Awesome is right! This was really easy to make and is absolutely delicious. I added 2t Italian seasonings with the flour mixture and baked for 14 minutes. Top with caramelized onions, slliced black olives and mushrooms for a savory treat.2
This is the best pizza dough i have made yet!! My mom said she really dont like pizza that much, but she loved the pizza i made with this dough. Thank you for this recipe.1-
I love trying new pizza crust recipes.... Saving this one. I use cornmeal in mine also... :) Great recipes!
i have tried it twice now and the second time i added a tsp. of basil and a tbsp grated parmesan cheese to the dough . and this was with a chicken ranch pizza. it was amazing.-
This pizza dough recipe is really "Awesome"! ... My wife and I tried it for the first time the other night and we both enjoyed it as the best we've ever had! ... Thanks, Rick1
Hi John:
Each time I see your pizza dough on all the time favorites page I say I need to make it. This weekend I decided to make a couple of different breads (Foccacia & Italian Semolina Sunbursts) while my wife was out town; so it seemed appropriate to make your dough at the same time. I elected to freeze the dough for later use but liked the results of the proofed dough. I like the use of conrmeal--a different twist. The dough uses a lot of yeast hence a very fast rise. It is a very moist dough as well. I will let you know the final results after thawing and actually making pizza down the road. Thanks for sharing the recipe.
Always looking for good pizza!
I have made this dough with almost the exact same recipe. Only difference is I have used highly active yeast and didn't need to let the dough rise... just knead, shape, add toppings and bake! Super easy!
Of all things, I've never made my own pizza dough, but I want to start, so this looks like it will be a great starting point to try my luck at it.
ajouter carnet de recette pizza avoir la recette au lange français comment faire la patte pour faire
really good-
cant wait to try it
john is mean to me
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