- 1 package (1/4 ounce) quick-rise yeast
- 2 cups warm water (110° to 115°), divided
- 2 teaspoons salt
- 2 tablespoons sugar
- 1/4 cup vegetable oil
- 1 cup cornmeal
- 5 cups all-purpose flour, divided
- Dissolve the yeast in 1/4 cup of warm water; set aside. In a large bowl, place remaining water, salt, sugar, oil, cornmeal and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 5-6 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch the dough down and divide in half. Roll dough into two 16-in. circles; place on greased pizza pans. Top with desired pizza ingredients. Bake at 400° until crust is lightly golden brown, about 15-20 minutes. Yield: 2 pizzas (16 inches each).
Reviews for Favorite Pizza Crust
Sort By :
Easy to make and very tasty. I make extra and freeze uncooked for later.
Would make again, I had to use more flour.
This was easy and we liked it. Will make again. I did let mine rise for more like 45 minutes. And used all but 1/2 cup of the flour.
This crust was perfect with the chix enchilada pizza. With the cornmeal in it, I would think any Mexican/Southwest Pizza combination would be good.
We loved this pizza crust recipe. It had a great texture and was very tasty!