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Add a photoThis 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!
Ingredientes
- 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 flour">bread flour or all purpose flour, plus extra for kneading and rolling
- 1 tsp salt
Direcciones
- 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,
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 334 | |
| Calories from Fat 71 | 21% |
| Total Fat 8.07g | 10% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Potassium 116mg | 3% |
| Total Carbs 55.08g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.99g | 1% |
| Protein 9.33g | 15% |
Menus and Pairings
Evaluaciones
07 de Febrero de 2010
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!
07 de Febrero de 2010
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!
08 de Febrero de 2010
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!
09 de Febrero de 2010
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.3 repliesYo he cocinado/probado esta receta3 people like this review
12 de Febrero de 2010
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..
24 de Febrero de 2010
I tried this recipe last night, thought it was great,will definately use again. ThanksYo he cocinado/probado esta receta1 person likes this review
11 de Marzo de 2010
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!
10 de Mayo de 2010
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).
13 de Mayo de 2010
Perfect! I have been looking for a good pizza crust recipe. No more ordering in pizza! This is better!Yo he cocinado/probado esta receta-
09 de Octubre de 2010
I am looking for a new pizza recipe and this sounds really good I will post after I make it.
Marie 
28 de Noviembre de 2010
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!Yo he cocinado/probado esta receta2 people like this review
10 de Diciembre de 2010
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)Yo he cocinado/probado esta receta2 people like this review
01 de Febrero de 2011
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!1 replyYo he cocinado/probado esta recetaEsta es una variación3 people like this review-
07 de Febrero de 2011
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.1 replyYo he cocinado/probado esta recetaEsta es una variación2 people like this review
11 de Febrero de 2011
Great recipe...used it to make cheesesticks...will use again!1 replyYo he cocinado/probado esta receta
11 de Septiembre de 2011
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.Yo he cocinado/probado esta receta1 person likes this review
26 de Noviembre de 2011
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.Yo he cocinado/probado esta recetaEsta es una variación-
24 de Diciembre de 2011
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, RickYo he cocinado/probado esta receta1 person likes this review
19 de Febrero de 2012
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.1 replyYo he cocinado/probado esta receta
24 de Marzo de 2012
Always looking for good pizza!Yo he cocinado/probado esta receta
05 de Junio de 2012
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!Yo he cocinado/probado esta receta
10 de Junio de 2012
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.1 reply-
27 de Marzo de 2013
ajouter carnet de recette pizza avoir la recette au lange français comment faire la patte pour faireEsta es una variación
Comentarios
10 de Abril de 2012John, I marked this recipe a while back and finally got around to trying it out. Excellent recipe! I'm doing a post about it later tonight. It yielded 3 large crusts. One I used on the day after I made the dough, the other two I froze and used later. Great texture! Thanks so much,
Si Foster
A Bountiful Kitchen- 01 de Abril de 2012John:
I made pizza with your dough this weekend. Very tasty. I made a classic Margarita and a chicken with pesto and articholke hearts. Both turned out great. I baked them on a pizza stone for 12 minutes. The crust was crunchy on the outside and chewy internally as you just. A nice formula. Thanks for sharing! 
24 de Julio de 2011Hi John, this sounds like a winner. We are currently in the process of building our own wood fired pizza oven here in Texas. I can't wait to try this. Thanks and have a great day!1 reply- 18 de Julio de 2011WONDERFUL RECIPE, THIS WILL BE FUN FOR MY TEENS TO TRY OUT AS WELL. THANK U
17 de Julio de 2011thanks for the invitation to be one of the invited friend. . . .- 10 de Junio de 2011Hello John. Thanks again for sharing. I make my own dough and different breads all the time as I like to know what exactly goes into it. I use the bread machine on the dough recipe, little easier on the wrists and hands. Nothing like the smell of dough to me and of course the end results. Going to give this a try. I love to pressure cook a smoked pork hock till meat falls off the bone. Use a fresh pineapple, fresh mozzerella, tomato paste, parmesean, black olives VOILA ham & pineapple deluxe.1 reply
Cheers! - 04 de Mayo de 2011hallo John1 reply
i live inSouth Africa and "corn meal" is not familiar to me - what exactly is that?
thanks ronelle 
08 de Marzo de 2011This pizza dough recipe looks delicious--so good, in fact, that we shared your post on the Montillo Italian Foods' Facebook wall. Nicely done!1 reply
07 de Febrero de 2011I learned a great trick from "Saveur": Put your pizza stone in the oven at 500 degrees 1 hour and you create your own brick-style pizza oven environment; however, I can only go as high as 450 or my oven shuts off after 45 minutes. I will try your recipe with this technique. Love homemade pizza!1 reply
28 de Octubre de 2010John, I haven't made homemade pizza in years and have been looking for a great recipe for the dough. I think I've found it with this one! It sounds easy and I love that it is crunchy but also chewy. I will be trying it soon!
03 de Octubre de 2010Your recipe sounds great. It's so much fun to make homemade pizza. I like to make mine healthy by using reduced-fat cheeses and a small amount of regular fresh grated parmesan cheese!
30 de Junio de 2010I have been on a quest for the perfect pizza dough for my grill which is the ceramic charcoal so it really acts as a wood fired flavor. I always make my own and will try your recipe next. Made a chicken apple sausage, sweet onion, and gruyere pizza last night on the grill that was fabulous.1 reply
- 13 de Mayo de 2010I adapted this recipe to be gluten free and cut it down to make just one 12" pizza crust. The result was a very good thin crust pizza. My better half was pleased. thank you so much for sharing this recipe. Here is a link to what I did with it. http://theglutenfreespouse.blogspot.com/2010/05/gluten-free-pizza-dough.html
I gave you credit for it and linked back to this page. Thanks again. 
07 de Marzo de 2010Marianne...thanks for the link. That recipe looks super easy. I don't mind the tossing and punching, but I can imagine times when it would be very convenient to have a lower effort alternative. Hope to see more of your recipes.
07 de Marzo de 2010Hi John,1 reply
You're a very smart man. Thanks for the invitation, I'm happy to be in your circle of friends. I've looked at some of your recipes and they look great. I want to share with you my pizza dough, which takes very little effort to prepare and gives you a thin crust if you so desire. I thought it would be a great addition to your repertoire. http://isicilian.boonrepublic.com/2009/06/14/pizza-dough/
13 de Febrero de 2010Sounds like a great recipe...super simple! My daughter has wanted to make homemade pizzas lately, so maybe for the games tonight I'll try it!- 12 de Febrero de 2010Sounds 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..
- 11 de Febrero de 2010from the the way your describe it sounds a good dough. i will give it a try.
07 de Febrero de 2010I've tried several doughs without being thrilled. Maybe yours will be the charm! Thanks, John!
05 de Febrero de 2010I made this pizza dough tonight, I wasn't quite like I expected, but we both loved it here!
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