Pizza Dough


Pizza Dough

Taste is on the tongue of the beholder, and nothing is so true as when it comes to making pizza at home. I have experimented with many dough recipes over the years, and this one has become my favorite. The cornmeal gives it a nice crunch, whether you toss it, roll it out for a thin crust, or press it in a pan for Chicago-style. This makes enough for about two "regular size" pizzas.


  • 3 1/4 cups flour pizza flour or bread flour work great here!
  • 1/2 cup cornmeal
  • 1 1/4 tsp salt
  • 1 tbsp sugar
  • 1 packet dry yeast about 1 tbsp
  • 1 1/4 cup warm beer You can use warm water if you prefer


  1. In a large bowl, whisk together all ingredients.

  2. Knead dough on a well-floured service for about 5 minutes.

  3. Place dough in a well-oiled bowl. Cover and let rise until doubled.

At this point, you can refrigerate and save for later if you like, and then:

  1. For thin crust, roll out as thin as possible on a well-floured board (or pizza peel). Top as desired, and bake on a preheated pizza stone (475°) until done.

  2. For hand-tossed, toss and press dough into 2, 12-15 inch circles. Top as desired and bake on a preheated pizza stone (475°) until done.

  3. For pan pizza, press dough into two round cake pans that have been coated with oil and cornmeal. Top as desired, and bake in a preheated oven at 450° until done (may bake dough separately before topping to let rise slightly.)

Recipe Notes

This recipe will make two calzones using the pepperoni calzone recipe.