| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 1 teaspoon honey
- 2 tablespoons cornmeal, such as Arrowhead Mills, plus more for dusting
- 1 teaspoon kosher salt
- 2 to 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup plus 1 tablespoon olive oil, plus more for the bowl
- 6 ounces sliced provolone
- 1 cup jarred marinara sauce
- 1/2 cup grated Parmesan
- Dried oregano and red pepper flakes, optional
Instructions
- Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
- Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn’t stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
- Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
- Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 441 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 29 mg |
| Sodium | 607 mg |
Reviews
The recipe was simple enough to follow. However, it was too doughy for my taste.
Delicious! Easy. Made the house smell incredible. Fed 4 adults fabulously.
After making this recipe (several times now) I no longer order pizza! It just doesn’t compare. Combined with homemade pizza sauce why would anyone want to order Dominos?!?
This was the second time I’ve made it. It is terrific! Easy too. A definite do-over! Looked just like the photo. Love the hint of spice from the red pepper flakes.
Crust is a keeper! So easy and delicious!!! This is my new go to pizza crust recipe. Didn’t use my springform pan but a 10 inch cake pan instead. Simply amazing!
Very easy and yummy, however, I found this to have a bit too much bread.
I’m not a cook, but was able to make this and satisfy my pizza craving with ease. Love it and thanks!
This is the best! Wow!
I am originally from Chicago but have not lived there in many years. This is hands down the closest I have ever gotten to the real deal! Tastes like home, and quite easy to make. I couldn’t see trying and using jarred sauce, so I pureed some San Marzano tomatoes with fresh basil, garlic, olive oil and salt & pepper for a sauce. We also added some cooked and drained Italian Sausage over the cheese before adding the sauce. The flavors of this pizza are out of this world! Thank you Giada!!!!
I had great success with this recipe. I really liked that it made just one pizza. I took a chance the first time I made it and added a pound or so of cooked sweet Italian sausage on top on the provolone, followed by the sauce, grated mozzarella and then topped with pepperoni. It was delicious! My family was so appreciative of my efforts.