Rosie’s Pizza Dough

You can top this dough with anything you’d like. Go gourmet and use nonfat cream cheese with roasted asparagus, or make a typical pepperoni pizza.

Serves: 16Hands-on: 35 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 16


  • 1 1⁄2 cups warm water
  • 1 Tbsp. honey
  • 4 tsp. active dry yeast
  • 2 cups bread flour, divided
  • 1 cup semolina flour
  • 1 tsp. salt
  • 1 cup cornmeal, divided
  • 3 Tbsp. olive oil


  • In a medium bowl, combine water and honey and stir to combine. Add yeast and stir again; let stand until bubbly, about 5 to 10 minutes.
  • In a large bowl, combine 1⁄2 cup bread flour, semolina flour, salt, and 1⁄2 cup cornmeal. Add yeast mixture and olive oil; beat well. Gradually add enough remaining bread flour to form a firm dough.
  • Knead on floured surface for 6 to 7 minutes until smooth. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.
  • Punch down dough and divide in half. Divide each half into eighths. Coat work surface with remaining cornmeal. Roll out dough in the cornmeal to a 1⁄4 inch thickness. Place dough circles on ungreased baking sheets. Cover and let rise for 20 minutes.
  • Preheat oven to 400°F.
  • Bake crusts for 5 to 8 minutes until set but not brown. Cool on wire racks.