Skip Nav
Food Reviews
Final Update! Pick Up This, Not That: Trader Joe's New February Foods
Wow Partygoers With Award-Worthy Oscars Cookies
Get the Dish
Dig In to This Funfetti Cheese Ball

52 Weeks of Baking: Four Cheese Pizza with Cornmeal Crust

Last week I ended up grabbing a quick slice of pizza at a small hole-in-the-wall joint. Although the pizza wasn't fantastic, it stood out because the crust was coated in cornmeal. Ever since then, I have been craving a cornmeal crust pizza and decided to go ahead and make my own. Since the last few weeks have been pretty sweets heavy, I figured this savory treat would make for a nice change of pace. To see step-by-step pictures and a recipe for a super tasty cornmeal dough pizza,

I like my pizza's plain with just sauce and cheese. I find that vegetables release too much liquid and meat (although I do love meat) just doesn't taste as nice as simple pizza. However, since the crust was a bit thicker on this pie, I served it with roasted tomatoes and basil tossed with a little bit of olive oil and salt - sort of a topping that goes on once the pizza has been fully cooked.

Four Cheese Pizza with Cornmeal Crust
From The Little Guides Pizza

1/2 cup (75g) yellow cornmeal (or polenta)
1 cup (125g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup (125ml) water
2 tbsp olive oil


1/2 cup tomato sauce of your choice
6-8 oz of shredded cheese

  • Place a pizza stone, unglazed terra-cotta tile (you can get these at a hardware store, make sure it's clean and something you'd want to eat off of), or baking sheet in the oven. Preheat to 450F/220C.
  • Mix cornmeal, flour, baking powder and salt into a bowl.
  • Make a well in the center.
  • Add water and 2 tbsp olive oil.
  • Combine by gradually incorporating the flour into the yeast mixture, adding a little extra water if necessary. Note: I used a mixer with the paddle attachment, however it is easy to blend by hand.
  • Transfer dough to a floured board and knead until it is smooth and elastic, about 5 minutes. Note: I used the dough hook attachment on my mixer at speed 2 for 4 minutes.
  • Sprinkle cornmeal down on a surface and press out the pizza dough using your fingertips. I made a 9-10" circle, but you can stretch it out to 12" if desired. Just be sure to press from inside of the dough to the outside.
  • Remove heated stone/tile/sheet from oven and place pizza dough on top. Be careful it's going to be really hot!
  • Spoon on the tomato sauce.
  • Sprinkle the cheese on top. I used mozarella combined with what we had in the house, a smooth goat gouda, a hard sheep gouda, and parmesan. Next time instead of shredding it all, I would probably use some larger slices as well.
  • Return stone and pizza to oven. Bake for 15 minutes or until pizza is golden on the edges and crisp underneath.
  • Notes: Our pizza came out fantastic, I was really thrilled with it. It could have been a tiny bit better if we did two things. 1- bake the crust without any ingredients for a few minutes first (the cheese was a bit "done" by the time the crust was ready) 2- use more cheese!
























Around The Web
Join The Conversation
gabiushka gabiushka 8 years
I tried this last night, the salt is unnecessary for my taste, and I probably would have kept just the crust in the oven for a little longer, but I will def keep trying.
ALSW ALSW 9 years
This looks great!
celebrity_soup celebrity_soup 9 years
sounds and looks DELICIOUS, i would use a flour base crust instead though.
Mme-Hart Mme-Hart 9 years
Great Yum, now I TOTALLY want cornmeal pizza for dinner! HAHAHAHA!
SU3 SU3 9 years
THANKS for the info! I'm going to have to check this out :)
bugbiteme bugbiteme 9 years
oh. Target has pizza stones sometimes.
bugbiteme bugbiteme 9 years
I want to make this. You are a pro-baker YumSuga!
Food Food 9 years
Your best bet is a home improvement store where you can get an unglazed quarry tile for about $1 (if not less). But make sure it's unglazed, the glaze can be harmful. Also, we have one of those super heavy duty oven mitts and high heat tolerance, else I DO NOT recommend taking the stone out of the oven until it's fully cooled. These things absorb heat like crazy! I got this stone at a weird variety store in my neighborhood, but any kitchen supply store like sur la table, williams-sonoma and even
SU3 SU3 9 years
Where can you get this pizza stone? Can you get it at the supermarket??
Food Food 9 years
Thanks guys! It's been a fun project. Pizza stones help evenly distribute the heat to the pizza (or bread). They're also porous and so they absorb excess moisture creating a crisper crust. You can get a good result without one, but I like a crispy crust, so we decided to get one. This one that I have now is actually sort of small, I would recommend a larger one. We used to use (until it cracked) an unglazed tile from home depot (less than one buck, make sure it is unglazed!) Everyone should try pizza at home - I actually recommend a recipe like this because it doesn't involve waiting for dough to rise and the consistency is very easy to spread out into a circle. Good luck and let us know if you give it a try!
Molly Molly 9 years
Wow, Yum. I'm super impressed. I always want to try making pizza, but fear I do not have the right tools. What's the deal with pizza stones? Totally necessary or just enhance something that could be made without?
SU3 SU3 9 years
That looks great Yum! I always enjoy checking out your 52 weeks of baking projects!! You make it look so easy :)
crispet1 crispet1 9 years
Athena1 Athena1 9 years
Awesome. It looks super easy too.
kendalheart kendalheart 9 years
Sounds tasty!
My Favorite Weeks of Baking
52 Weeks of Baking: Gingerbread
52 Weeks of Baking: Informal Croquembouche (Cream Puffs)
52 Weeks of Baking: Two Turkey Pies
52 Weeks of Baking: Baby Pumpkins with Garlic Custard
52 Weeks of Baking: Lemon Goat Cheese Cheesecake
52 Weeks of Baking: Easy Lemon Cookies

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
All the Latest From Ryan Reynolds