THICK CRUST PIZZA CRUST
Easy to make thick crust pizza dough recipe. This is one of the easiest ways to make a delicious thick crust pizza for making a pan pizza or any type of pizza you like!
Provided by Andrea
Categories Main Course
Number Of Ingredients 13
Steps:
- Combine the first 4 dry ingredients in a large bowl. I prefer to use the Kitchen Aid mixer.
- Combine water and oil, then add to the dry ingredients. I use my KitchenAid mixer to mix then use the dough hook to knead for about 5 minutes. You can mix by hand then knead on a lightly floured surface until the dough is smooth and elastic.
- Grease a bowl with olive oil and put ball of dough in it. Toss it around to coat. Cover the bowl with plastic wrap and let rise 20 minutes. I use the same mixer bowl so I don't dirty another dish. In a rush, I sometimes skip this rise. The dough will still be good, just not as thick or pliable.
- Grease a 12" or 16" pizza pan and spread dough out with your hands on the pan. Don't use a rolling pin. Let rise for 15 more minutes.
- Top pizza with olive oil, Italian spices, garlic powder, salt. Then add your favorite pizza sauce, mozzarella cheese, toppings and parmesan cheese.
- Bake at 450 degrees for 11-15 minutes.
Nutrition Facts : ServingSize 1 slice, Calories 252 kcal, Carbohydrate 32 g, Protein 9 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 508 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
EASY HOMEMADE THICK CRUST PIZZA
Provided by revifood
Time 1h
Number Of Ingredients 14
Steps:
- First add 2 Cups of the flour, yeast, salt into a large mixing bowl and give a nice mix.
- Add the olive oil, warm water and mix well into a sticky dough.
- Transfer the dough onto a floured surface and add 1/4 Cup of flour to it. Knead well until the flour is mixed into the dough. Add the remaining 1/4 of flour and continue to knead to form a smooth dough. In total you would have to knead for about 3-4 mins.
- Cover the dough and leave it to rise for 10 mins.
- Now, split the dough into two equal portions and roll the dough into a circle. Adjust the thickness of the circle based on your preference. Sprinkle some cornmeal / semolina on a greased baking sheet. Transfer the dough to a baking sheet and keep the dough covered for another 10 mins. Preheat the oven to 400 F. Bake the pizza crust for 10 mins in the preheated oven.
- Remove the crust from the oven and spread the pizza sauce on top. Add toppings of your choice. Return the pizza to the oven to bake for a further 15 - 20 mins until the crust is nicely golden and the cheese is melted.Remove the pizza from the oven and brush the sides with olive oil. Wait for 5 mins and then cut the pizza.
- Enjoy warm.
MISS LORENA'S HOMEMADE THICK CRUST ITALIAN PIZZA
I've had the pleasure of trying this pizza on a couple of occasions & have been begging for the recipe ever since. Well, "Miss Lorena" finally passed it on and I thought I'd share it with all of you.....
Provided by Jenny
Categories Pineapple
Time 4h30m
Yield 2 large pizzas
Number Of Ingredients 15
Steps:
- Pour yeast and water in large bowl.
- Stir and gradually add flour.
- Knead the dough.
- Coat the bowl with oil and pat on the dough.
- Cover and let rise (approximately 4 hrs).
- Heat oil in a large pot.
- Add onion and saute.
- Add the tomatoes, oregano and salt.
- Stir.
- Bring to a boil and then turn heat to low.
- Stir often.
- Once it starts to thicken, add brown sugar to taste.
- Once dough has risen, divide in half and spread out on 2 cookie sheets.
- Add grated mozzarella and toppings.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 1936.9, Fat 38.6, SaturatedFat 11, Cholesterol 44.2, Sodium 1578.1, Carbohydrate 336.9, Fiber 22.4, Sugar 34, Protein 60.8
PIZZA - HOMEMADE, THICK CRUST
I found this recipe in one of my Amish Cookbooks "Cooking with the Horse and Buggy People". It makes a soft, thick crust that my family loves. My seven-year old son rated it as "1,000 thumbs up". This is a doubled version of the recipe to make 2 pizzas. If you don't like an extra-thick crust, use 1/2 of this recipe for 2 pizzas.
Provided by Chef Dimples
Categories Low Cholesterol
Time 38m
Yield 8 slices per pizza, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 deg F.
- Mix together all the dry ingredients. Add the warm water and oil, mix well. Knead dough a few times on a lightly floured surface. Put dough back in bowl, and lightly coat dough with oil. Cover and let rest or 5 minutes. While dough is resting, mix together all ingredients for the pizza sauce.
- Divide dough in half, and press each half into an oiled pizza pan. Cook dough for 2 minutes, then take out and let cool. Put sauce then desired toppings on pizza. Cook for 18-20 minutes or until crust is lightly browned and cheese is melted.
Nutrition Facts : Calories 547.3, Fat 10.5, SaturatedFat 1.4, Sodium 1155.9, Carbohydrate 99.7, Fiber 5.1, Sugar 15.2, Protein 13.7
ITALIAN PIZZA DOUGH
My home-made pizza dough; I make it 3 to 4 times a week.
Provided by Ignazia Vella
Categories Bread Pizza Dough and Crust Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.
- Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.
- Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 32.6 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 207.5 mg, Sugar 0.5 g
REAL ITALIAN PIZZA DOUGH
Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!
Provided by Buckwheat Queen
Categories Bread Pizza Dough and Crust Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to the lowest setting possible.
- Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
- Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
- Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
- Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
- Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
- Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
- Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.
Nutrition Facts : Calories 532.7 calories, Carbohydrate 95.5 g, Fat 9.7 g, Fiber 3.5 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1167.7 mg, Sugar 0.4 g
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