Crunchy Pizza Dough
Transform your homemade pizza nights with this irresistible Crunchy Pizza Dough recipe, a perfect blend of flavor and texture. Crafted with a combination of all-purpose flour and semolina flour, this dough delivers an unparalleled crispiness that elevates every bite. The addition of cornmeal ensures a sturdy, golden base while the olive oil lends a subtle richness. With minimal prep time and ingredients you likely already have in your pantry, this recipe is a must-try for pizza lovers seeking that artisan-style crunch. Whether you’re using a pizza stone or a baking sheet, this dough bakes up beautifully golden and crisp, creating the perfect foundation for your favorite toppings. Ideal for both weeknight dinners and weekend gatherings, this crunchy pizza dough is your ticket to pizzeria-quality pizza at home.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cups Semolina flour
- 1 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoons Sugar
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2 tablespoons Cornmeal
Instructions
In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy. This ensures the yeast is activated.
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 5-6 minutes.
Lightly oil a large bowl, place the dough in it, and cover with a damp kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Preheat your oven to 475°F (245°C). Place a pizza stone or baking steel in the oven to heat for at least 30 minutes, if using.
Punch down the risen dough and divide it into two equal portions. Roll out each portion into a 12-inch circle on a lightly floured surface.
Sprinkle cornmeal on a piece of parchment paper or a pizza peel to prevent sticking. Transfer the rolled-out dough onto it.
Add your favorite pizza toppings to the dough, leaving a small border around the edges.
Carefully transfer the pizza onto the preheated stone, steel, or baking sheet. Bake for 12-15 minutes, until the crust is golden and crisp.
Remove the pizza from the oven and let it cool for a couple of minutes before slicing and serving. Enjoy your crunchy pizza!
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 359.1 g | 131% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 5.4 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
