79件の評価投票 | 54055回のアクセス

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!

分量: 6-8


Cost per serving $0.40 詳細を見る


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)


  • Claudia lamascolo
    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!
    • Donna Thiemann
      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!
      • Denise Fletcher
        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!
        • Daniel Trudeau
          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.
          1 reply
        • A2Z Healthy Vegetarian Cuisine
          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..
          • Leigh Connor
            I tried this recipe last night, thought it was great,will definately use again. Thanks
            • Kristi Rimkus
              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!
              • ArmaniC
                Good looking pie i am going to make it sometime
                • Shawn Christopher
                  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).
                  • Jill Charter
                    Perfect! I have been looking for a good pizza crust recipe. No more ordering in pizza! This is better!
                    • Marie Griswold
                      I am looking for a new pizza recipe and this sounds really good I will post after I make it.
                      • A.L. Wiebe
                        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!
                        • Miss Polly Motzko
                          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)
                          • YUMMY!
                            1 reply
                          • Anne Kruse
                            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 reply
                          • Ilene
                            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 reply
                            • John Spottiswood
                              So glad you enjoyed it Ilene. Thanks for the detailed and useful review! I've had caramelized onions with mushrooms, but not with black olives too. Will have to give that combination a try!
                            • Becki Alfrey
                              Great recipe...used it to make cheesesticks...will use again!
                              1 reply
                            • Patricia Stagich
                              This does sound awesome John! Will most certainly try!
                              1 reply
                              • John Spottiswood
                                Thanks Patricia. I'm glad it looks good to you, and really appreciate you taking the time to add a review. The norm on CookEatShare is to rate recipes that you have tried...and just comment on (but not rate) recipes you haven't tried. That way people can really trust the ratings (e.g. it tastes good and doesn't just look good). Please don't delete this rating...but in the future it would be great if you would follow this norm. Great to have you a part of CookEatShare! Please keep the comments and reviews coming!
                              • Micheline
                                Thanks for this great recipe!
                                1 reply
                              • sandra
                                I can't wait to try this on my grandchildren. This looks wonderful.
                                1 reply
                              • Debra
                                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.
                                • I love trying new pizza crust recipes.... Saving this one. I use cornmeal in mine also... :) Great recipes!
                                  1 reply
                                  • John Spottiswood
                                    Hope you enjoy it! Normally I don't rate a recipe (just comment on it) until I've tried it. I hope you'll update your rating once you've given it a try.
                                  • kitchen nut
                                    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.
                                    • Rick
                                      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, Rick
                                      • Bob Vincent
                                        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 reply
                                      • dzoz
                                        500 is too hot. my oven was smoking and pizza black after about 7 min.
                                        1 reply
                                        • John Spottiswood
                                          I think your oven must run very hot dzoz, or perhaps you put it in before the preheating was complete and you placed it near the heating element. Many home cooks cook pizza between 500-550, and most wood burning ovens heat at about 800F. None are capable of blackening a pizza in 7min. Take a look here for more info on cooking temp: http://chowhound.chow.com/topics/435294
                                        • Patricia Chapman
                                          Always looking for good pizza!
                                          • Susan
                                            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!
                                            • Buena Comida with Janice Whitaker
                                              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
                                              • John Spottiswood
                                                I hope you love this Janice and it lives up to your 5 heart rating! If not, please come back and remove some hearts.
                                              • boukalfa
                                                ajouter carnet de recette pizza avoir la recette au lange français comment faire la patte pour faire
                                                • Rajendra singh
                                                  really good
                                                  • carol francione
                                                    cant wait to try it


                                                    • Nancy Meachum
                                                      Thanks for this easy pizza dough recipe!
                                                      • Abountifulkitchen
                                                        John, 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
                                                        • Bob Vincent
                                                          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!
                                                          • Lyla Hoffman
                                                            Hi 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
                                                          • vashti ganes
                                                            WONDERFUL RECIPE, THIS WILL BE FUN FOR MY TEENS TO TRY OUT AS WELL. THANK U
                                                            • Mayflor Subong Janagap Cepeda
                                                              thanks for the invitation to be one of the invited friend. . . .
                                                              • sheila
                                                                Hello 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
                                                                • John Spottiswood
                                                                  Hi Sheila...thanks for the note. Sure hope you'll put the pressure cooker pork hock recipe up for us to try. Sounds fab!
                                                                • RONELLE KRIEL
                                                                  hallo John
                                                                  i live inSouth Africa and "corn meal" is not familiar to me - what exactly is that?
                                                                  thanks ronelle
                                                                  1 reply
                                                                  • Galina R. Gibson
                                                                    Cornmeal is flour ground from dried maize or American corn. It is a common staple food, and is ground to fine, medium, and coarse consistencies. In the United States, the finely ground cornmeal is also referred to as cornflour. However, the word cornflour denotes cornstarch in recipes from the United Kingdom.
                                                                  • annie
                                                                    Thanks for sharing this I've not ventured into making my own pizza dough but
                                                                    Now I think I'm going to homemade pizza would sure be better
                                                                    Than the frozen kind in a box *annie*
                                                                    1 reply
                                                                  • JANIS NEILL
                                                                    WONDER WHY PEOPLE DONT PUT SPICES IN THE CRUST OR CHEESE
                                                                    1 reply
                                                                    • John Spottiswood
                                                                      Hi Janis...I think it's to avoid conflict with the flavors in the toppings and sauce. But give it a try and see what you think!
                                                                    • Deena Montillo
                                                                      This 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
                                                                    • amani
                                                                      Love homemade pizza dough. This one looks good!
                                                                      • Eliot
                                                                        I 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
                                                                      • Pam's Midwest Kitchen Korner
                                                                        John, 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!
                                                                        • Skinny Kitchen with Nancy Fox
                                                                          Your 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!
                                                                          • Shawna
                                                                            I 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
                                                                            • John Spottiswood
                                                                              Look forward to hearing how you like it Shawna. And when you narrow down on your favorite crust, I hope you'll post your recipe!
                                                                            • paula seese
                                                                              Do you use a pizza stone?
                                                                              1 reply
                                                                            • Shawn Christopher
                                                                              I 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.
                                                                              • John Spottiswood
                                                                                Marianne...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.
                                                                                • I Sicilian
                                                                                  Hi John,
                                                                                  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/
                                                                                  1 reply
                                                                                • Catherine Pappas
                                                                                  Sounds 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!
                                                                                  • A2Z Healthy Vegetarian Cuisine
                                                                                    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..
                                                                                    • waleed abdallah
                                                                                      from the the way your describe it sounds a good dough. i will give it a try.
                                                                                      • Tinky Weisblat
                                                                                        I've tried several doughs without being thrilled. Maybe yours will be the charm! Thanks, John!
                                                                                        • Lauren CoffeeMuffins
                                                                                          I made this pizza dough tonight, I wasn't quite like I expected, but we both loved it here!