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Prep 25 mins
Cook 30 mins
The crusts in this recipe cost less than .80 each to make, and they can be frozen up to 4 months stacked between layers of freezer-quality plastic wrap and wrapped tightly with foil. From Prevention's Freezer cookbook.
- In a large bowl, combine the water, yeast, and sugar; Stir well. Let stand in a warm place for 5 minutes, or until foamy.
- Stir in the cornmeal, salt, and oil.
- Stir in enough flour to make a kneadable dough.
- Turn the dough out onto a lightly floured surface. Knead, adding more flour as necessary, for 10 minutes, or until smooth and elastic.
- Coat a large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 15 minutes.
- Divide the dough in half. Roll each half into a 12" circle.
- Bake at 450 for 30 minutes (or add 10 minutes to whatever pizza recipe you are following).
- If you freeze them, you dont have to thaw before using them. Just add your toppings and bake as directed.
Really nice pizza crust. Ours was not thick crust but there was a little operator error which might have had something to do with that. I used a white wheat flour and I loved how the cornmeal gave this some extra texture. I cooked both crusts right away. On one I put bottled sauce and shredded mozzarella. On the second I put Pesto, crumbled goat cheese, and homegrown tomato chunks. Great dinner. Thanks.