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Nothing worse than bad dough for anything, bread or pizza. This came from a couple of years of playing around and I settled as my go to pizza dough. Cornmeal plays a big roll. About two hours to make.

BUT, what makes this really unique?  I roll out the dough and lace it with butter, roll it like a cinnamon roll before making the final roll out.  The results is almost flaky and very buttery, it has the potential to challange your toppings.


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Pizza Dough

Cuisine: Italian
Servings: 4 12" Pizzas


  • 3-1/4 cups "00" or Unbleached All-Purpose Flour
  • 1 tsp Sea Salt
  • 2 tsp Sugar
  • 2-1/4 tsp Yeast (Active or Rapid Rise)
  • 1/2 cup Cornmeal
  • 1.5 cups Warm Water
  • 3 tbsp Melted Unsalted Butter Dont add this in till you prepare the dough


  • With a good processor mix on low for 1-2 min.
  • Scrape sides.
  • Mix on Medium for about 5 min.
  • Put Dough in a oiled bowl and cover for 2 hour till doubled.

Prepairing The Dough

  • Roll the dough into a rectangle about 1/4″ thick.
  • Spread unsalted butter over top of it. (Soft butter only)
  • Roll the dough tight from one end to the next. It will look like a big cinnamon bun.
  • Cut the dough in half or into 1/3's if you're doing personal size pizza dishes.
  • Slightly flatten out about 1/4" with your hand then fold into three fold envelope pattern. Pinch the seams and form into ball.
  • Rise again for 45min in the fridge is fine.


My mixer sucks, I imagine most do.  I use mine for the first two minutes then I kneed by hand for the remaining 5 min.  By the way I'm listening to Billy Idol White Wedding while I'm doing this. 

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