Homemade Olive Oil and Cornmeal Pizza Dough | PCC Natural Markets

Homemade Olive Oil and Cornmeal Pizza Dough

Serves: Makes four personal-size pizzas

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vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Try making your own pizza dough for Grilled Pizza Rustica with Grilled Local Vegetables and Arugula with this recipe.



In a large bowl, combine 2 cups warm water, 1 package active dry yeast and 1 teaspoon sugar. Let sit until the yeast begins to proof by becoming foamy, about 5 minutes. Add 3 tablespoons olive oil, 1 teaspoon salt, 4 1/2 cups bread flour, the cornmeal and the herbes de Provence. Mix until the flour is incorporated and then scrape dough out onto a lightly floured surface.

With your hands, knead the dough until smooth and elastic, dusting with flour as needed to prevent sticking. Shape the dough into a ball and lightly oil the outside of it. Place dough in a bowl and let it proof in a warm place for 3/4 hour or until the dough doubles in bulk.

Cut the dough into 4 pieces and shape into rounds. Oil the rounds lightly and let them rest, covered with plastic wrap or a towel, for about 10 to 15 minutes. You may now shape the dough.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING-5’s “Gardening with Ciscoe” show which airs in June 2007

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cornmeal, pizza


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