Great corn flavor and texture combine to make this savory side dish for any dinner. It can be served either warm or cold.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 14 hrs 20 mins |
| Total Time: | 15 hrs |
| Servings: | 8 |
| Yield: | 2 to 12 – inch crusts |
Ingredients
- 1 ½ teaspoons active dry yeast
- 1 ½ cups water
- 3 cups all-purpose flour
- 1 teaspoon sea salt
Instructions
- OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
- SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).
- Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker’s peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
Reviews
I’ve been using this recipe for a few years now. I love it and have often been asked for the recipe. I do sprinkle some rosemary and thyme into the dough but it’s the basics of the dough that make this outstanding. I do the overnight method.
The sponge rise recipe is awesome! I just add an extra 1/2 cup of flour and it comes out perfectly crunchy yet fluffy. Also, I season the flour with garlic.
This dough turned out just the right thickness and had a chewy bite. A little bit more flour was added At final kneeding to balance the water and I added garlic and butter seasonings. I baked it at 425 but will try again at 450 to get a bit more crunch! Loved it!
Messed up recipe and it still came out great. 1st attempt at pizza dough, easy I highly recommend it for ease of making and nice thin and crispy crust.
I made this with the cold rise method to use for breakfast pizza. It worked well for that, but it wasn’t a thin crust, and it was more bready than most pizza. I don’t think I’d use this recipe for regular pizza, but I’ll use it in the future for breakfast.
Great simple recipe! I used sourdough starter rather than package yeast (Coronalife). I also added a tablespoon of olive oil because we used to add a little at the pizza shops where I used to work. It keeps perfectly in the fridge for a week. I usually take out half to make the first pizza, reshape the remaining half and add a little more flour and it grows. I shape it to a ball and rest, covered, on the counter for 3-4 hours before stretching into pizza shape. Prebake the stretched pizza dough for 7-8 minutes on stone it sheer at 450 degrees. Turn off heat, then open oven door a few inches and let it cool that way while toppings prepared. It’s easier to slide off the stone and crispier that way. After topping return to reheated 450 degree oven for 7-11 minutes. I check cheese color regularly every two minutes after first seven. Cool time varies depending on topping.
Excellent start to a perfect pizza recipe. I would recommend 4 cups of flour, and extra for dusting. If cooking on a pizza pan I would recommend 14+ minutes.
Our family made this twice. The crust turned out very well.
So, for all those out there wishing it tasted like your favorite pizza place, all you need to do is add a touch of sugar and olive oil to the mixture before forming it into a dough, brush with butter and oregano. 🙂
Excellent crust recipe. I highly recommend!
We had to add a half cup or more of flour as the recipe was really wet. We were able to make three 12” pizzas with this recipe. If you add a bit of semolina, the dough will have more flavor. I suggest subbing out 1/2-1 c.
I felt it was important to rate this recipe because I’m not a bread maker and am not always successful with bread. That being said, this was a very easy recipe to make and the crust turned out outstanding. Really loved it and won’t hesitate to make it again (and often, no more delivery of soggy cold pizza). I followed the recipe almost to the letter. I did add an extra 1/2 cup of flour to the recipe after reading all the reviews, and I basted the top crust after the pizza came out of the oven with butter and garlic salt, like someone suggested (great suggestion). I also found it didn’t take as long to rise but I used rapid rise yeast and put it in a warm oven with a pan of hot water in it. I won’t try any other recipes, this one is too delicious. I highly recommend it.
Simply the best. I didn’t change anything, except to quadruple the quantity. We used it on our New Year’s build-your-own pizza party. I gave myself enough time for it to simmer slightly, which ended up being about two hours. It was delicious (and generous) and there was enough left over to use on pasta the next day. Even better flavor, straight into the bowl of pasta. This has been copied and saved in two places, as my master recipe. I shall never google recipe-search, let alone buy, pizza sauce again!
really good pizza crust but I agree with the others who recommended olive oil/salt/garlic power on the edge of the crust. Made it a lot more flavorful. I wish I had used more cheese- and will do so next time. But, all in all, I’d make it again. I might try it on the grill too –
FINALLY found a pizza dough recipe that I Love
I have been searching for years for the best pizza crust. Again, I wanted a crust and not bread. This was excellent. I used the sponge method and the recipe was spot on. Thanks
I no longer have to try out different pizza crust recipes – this one is it! I used the cold rise method with a high-gluten flour, baked it on a floured pizza pan for 8 minutes and it was perfect. Next I will try brushing the crust with seasoning before cooking. Thanks for a clear and competent recipe!
I just made this, glad I did, best crust I ever ate, all other crust I’ve made never tasted right. I cooked this on my stone in my gas grill and came out with a nice crispy crust with little chew to it. This will definitely be my pizza crust from now on.
I’ve been using this recipe for about one year now. I keep meaning to try others, and try some of the ooo flour, but this one is so good, I just haven’t bothered. I’m a pizza snob, and have been dying for my childhood pizza place in Illinois for decades. This isn’t quite what they did, but it makes better thin crust Neapolitan pizza than ANY place I’ve had in Los Angeles and it’s pretty close. I don’t have a stone yet. I just use a 12″ cast iron skillet preheated to 450 in the oven. It makes 5 perfect 12″ thin crust pizza’s. Don’t forget to sprinkle some cornmeal in the pan before adding dough. I use the sponge method and usually also keep dough in refrigerator over night for a slow rise. We have low humidity here so I’ve never had to add more flour. Today is so dry, I actually had to add a splash of water. Sometimes I add some Italian seasoning, sometimes a little olive oil. I cut out 5 balls and roll them inside themselves till like baby’s bottom texture, then let rise second time in individual bowls with olive oil for no stick. Dump out after doubled onto flour counter & roll out to 12″ thin crusts. I also cheat. I use a mixer. 4-5 minutes on medium speed setting.
Made the recipe as written and absolutely loved it! This will be my go to recipe. It came out crispy and delicious.
This was easy . However, I ended up making cinnamon pull-a-part with it instead of pizza. Turned out great @