DinnerMain Course

Crispy Crust Pizza

Name: Crispy Crust Pizza
Prep time: 25 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian, american
Ingredients: 1 tsp active dry yeast; 150 ml warm water around 40-45°C / 105-115°F; 1 tsp granulated sugar; 250 g all-purpose flour; 2 tbsp yellow cornmeal; 0.5 tsp salt; 1 tbsp olive oil; 1 tbsp olive oil; 1 pcs yellow onion medium, finely chopped; 2 clove garlic minced; 400 g crushed tomatoes; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 225 g mozzarella cheese shredded; 100 g pepperoni sliced; 100 g pitted black olives sliced; 55 g anchovy fillet drained (optional); 1 tbsp yellow cornmeal for dusting; 10 g fresh basil thinly sliced

This homemade pizza features a satisfyingly crisp crust, achieved with a touch of cornmeal in the dough. A simple, savory tomato sauce provides the base for classic toppings like mozzarella, pepperoni, and olives. The dough comes together quickly, requiring only a short rest before baking.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium
Per serving: 703 kcal

Allergen information: may contain fish, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

1 tspactive dry yeast
150 mlwarm water, around 40-45°C / 105-115°F
1 tspgranulated sugar
250 gall-purpose flour
2 tbspyellow cornmeal
0.5 tspsalt
1 tbspolive oil

sauce

1 tbspolive oil
1 pcsyellow onion, medium, finely chopped
2 clovegarlic, minced
400 gcrushed tomatoes
1 tspdried oregano
0.5 tspsalt
0.25 tspblack pepper, freshly ground

toppings

225 gmozzarella cheese, shredded
100 gpepperoni, sliced
100 gpitted black olives, sliced
55 ganchovy fillet, drained(optional)

Ingredients

1 tbspyellow cornmeal, for dusting

garnish

10 gfresh basil, thinly sliced

Equipment

pizza stone or baking sheet · saucepan · rolling pin · large bowl · cutting board · knife · oven · small bowl

The method

Step by step

1
Preheat your oven to 230°C (450°F). If you have a pizza stone or steel, place it in the oven to heat up; otherwise, use a heavy baking sheet.
About 15 min
Cook’s note: A very hot surface is key to a crispy crust.
2
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
About 10 min
Cook’s note: This process, called 'blooming', proves that your yeast is active.
3
In a large bowl, whisk together the all-purpose flour, the cornmeal for the dough, and the salt for the dough.
About 1 min
4
Pour the foamy yeast mixture and the olive oil for the dough into the flour mixture. Use a spatula to combine everything into a shaggy dough.
About 2 min
5
Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.
About 7 min
Cook’s note: The dough should spring back slowly when you poke it.
6
Place the dough back in the bowl, cover it with a clean cloth, and let it rest in a warm spot for 15 minutes.
About 15 min
7
While the dough rests, make the sauce. Heat the olive oil for the sauce in a small saucepan over medium heat.
About 1 min
8
Add the chopped onion and cook for about 5 minutes until it has softened and become translucent.
About 5 min
9
Stir in the minced garlic and cook for another 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to let the garlic burn, as it will become bitter.
10
Pour in the crushed tomatoes and add the dried oregano, salt, and black pepper. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld.
About 10 min
11
On a lightly floured surface, stretch or roll the rested dough into a 30cm (12-inch) circle.
About 3 min
Cook’s note: Stretching by hand helps create a lighter, airier crust than using a rolling pin.
12
Carefully remove the hot baking sheet or stone from the oven. Sprinkle it evenly with the cornmeal for dusting.
About 1 min
Cook’s note: The cornmeal acts like ball bearings, making it easy to slide the pizza off later.
13
Quickly and carefully transfer the shaped dough onto the hot, cornmeal-dusted surface.
About 1 min
14
Spread the sauce over the dough, leaving a small border for the crust. Top evenly with the shredded mozzarella cheese.
About 2 min
15
Arrange the pepperoni slices, black olives, and optional anchovy fillets over the cheese.
About 2 min
16
Bake for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbling.
About 15 min
17
Remove the pizza from the oven, garnish with the fresh basil, slice, and serve immediately.
About 1 min
Cook’s note: Adding fresh basil after baking preserves its delicate flavor.

Per serving

Nutrition

30%Score

Calories: 702.8kcal
Protein: 26.7g
Carbs: 68.5g
Fat: 35.3g
Fibre: 5.2g
Sugar: 6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover slices in an airtight container or wrapped tightly in the refrigerator.

Reheating

Reheat slices on a baking sheet in a 190°C (375°F) oven or in a dry skillet over medium heat until crisp.