Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Cornmeal Pizza Dough

From the collection
Total Time 2 hours
Yield 1 pizza crust


This recipe is adapted from The Way to Cook, by Julia Child.


1 tsp. instant yeast
½ tsp. sugar
1 cup all-purpose flour
cup cornmeal
tsp. salt
¼ cup milk
¼ cup lukewarm water
2 Tbsp. olive oil


  1. Combine the yeast, sugar, flour, cornmeal, and salt in the bowl of a food processor and pulse briefly to mix. Add the milk, water, and olive oil, and process until the dough comes together into a ball. It’s a fairly wet and sticky dough.
  2. Place the ball of dough in an oiled mixing bowl and cover with plastic wrap. Let rise at room temperature for 90 minutes, punching down once, or refrigerate up to two days or freeze up to a month.


Pizza-lovers, unite! Read Matthew Amster-Burton’s Unexplained Bacon manifesto on the perfect pizza pie.

This content is from the Matthew Amster-Burton collection.

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice