Thick-Crust Pizza Shells- OAMC

Made This Recipe? Add Your Photo

Total Time
25 mins
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.

Skip to Next Recipe




  1. In a large bowl, combine the water, yeast, and sugar; Stir well. Let stand in a warm place for 5 minutes, or until foamy.
  2. Stir in the cornmeal, salt, and oil.
  3. Stir in enough flour to make a kneadable dough.
  4. Turn the dough out onto a lightly floured surface. Knead, adding more flour as necessary, for 10 minutes, or until smooth and elastic.
  5. 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.
  6. Divide the dough in half. Roll each half into a 12" circle.
  7. Bake at 450 for 30 minutes (or add 10 minutes to whatever pizza recipe you are following).
  8. If you freeze them, you dont have to thaw before using them. Just add your toppings and bake as directed.