How to Make Good Thick Crust Pizza Dough
If you want to know how to make thick crust pizza, the following recipe is very good. The dough is slowly allowed to rise for an hour in this thick crust pizza dough recipe, until it has at least doubled in size. Parmesan is added to the dough to give it a slight cheesy flavor.
You can do this with any dough recipe or leave the cheese out altogether if you prefer. A thick crust pizza can take more toppings and slightly thicker chopped toppings than a thin crust pizza. Be generous with the pizza sauce, toppings, and cheese for a deliciously satisfying thick crust pizza.
The ingredients required for this crust are pretty standard, perhaps with the exception of the parmesan, something that does not find its way into many pizza crusts but adds a lovely Italian flavor when it does. If you omit it though, your crust will still be great.
The dough should be kneaded once you have added all the ingredients to it, and that is something you could do in a food processor if you have a model with a dough hook, although we recommend you use your hands because kneading dough is therapeutic plus this is the more authentic way of doing it. The next step is allowing it to rise and then you can bake it until it is golden brown and ready to top with your preferred sauce and tasty toppings.
- 2 teaspoons active dry yeast
- 4 cups all purpose flour
- 1 ½ cups warm water
- 1 teaspoon grated Parmesan cheese
- ½ cup olive oil plus extra
- 1 teaspoon cornmeal
- 2 teaspoons salt
- Dissolve the yeast in the water and set aside 5 minutes.
- Mix together the flour, salt and Parmesan. Stir in the yeast mixture and oil. Mix well. Turn out dough on a well-floured surface and knead 10 minutes until smooth.
- Transfer to a greased bowl, cover with plastic wrap, and let rise for 1 hour.
- Preheat the oven to 425 degrees F.
- Punch down the dough and roll to ¾ inch thick.
- Brush generously with olive oil.
- Lightly oil a 14-inch pizza pan.
- Sprinkle with the cornmeal and spread the dough over the pan. Add desired sauce and toppings, leaving the outside ½ inch of the crust bare. Bake for 10 minutes or until the crust is golden and the cheese is bubbly.
Although many authentic Italian pizzas feature a thin and crispy pizza crust, sometimes you will want to enjoy a thick, deep-pan crust, especially this one with its hint of parmesan to add another dimension to the taste. After combining the ingredients to make the dough you will get a smooth, elastic dough like you can see in the picture, which needs to be kneaded for about 10 minutes. The reason for this is to get air into it, to help with the rising process, which is the next step in the recipe. The dough is then shaped into a crust and baked until golden brown.
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