Super Easy Pizza Crust

This is the shortcut crust that tastes like more than a box mix, thanks to one simple trick: kneading cornmeal into the risen dough. It gives the crust a golden, crunchy, almost cornbread-edged bite that sets it apart from a plain doughy base.

Start with any packaged pizza or roll mix and make it per the directions, then work in as much cornmeal as the dough will take. Roll it thin, about a quarter inch, and press it into an oiled pan.

A second trick: brush oil over the top of the dough too, before topping. That film of oil crisps the surface and keeps the crust from going soggy under the sauce.

From there it’s your canvas, sauce, cheese, and whatever toppings you love.

Kitchen Tips

• Knead in as much cornmeal as the dough will absorb without drying out; that’s the whole secret to the crunch.
• Roll the dough thin and oil both the pan and the top so it bakes crisp rather than bready.
• Use a properly hot oven, the hotter the better, for a crisp bottom.
• Don’t overload the toppings. Too much weight makes a soggy center.

Variations

• Go classic with tomato sauce, cheese, and pepperoni, or load on mushrooms, olives, and sausage.
• Season the crust edge with garlic and dried herbs like oregano or rosemary.
• Use the same dough for breadsticks or calzones.