Thick Crust Pizza Dough

Nothing elevates homemade pizza like making your own dough from scratch.  Sure, sometimes you’re just looking for convenience.  There are some good pizza dough mixes out there, and you could always pick up fresh pizza dough at a bakery.  But with this simple recipe, making homemade dough will be quick and easy.

Thick Crust Pizza Dough

This recipe is designed for a thick crust pizza.  If you prefer a thinner crust, just cut the recipe in half.

Thick Crust Pizza Dough

Prep Time: 15 minutes + 30 minutes rise time

Serves: 2-3


2 1/4 tsp. (one package) Yeast
1 c. Warm Water
2 tsp. Sugar, divided
3 c. Bread Flour
1 tsp. Salt
2 tbsp. Olive Oil

1.  First, you want to proof your yeast.  In a small bowl, combine the yeast and warm water with 1 tsp. of sugar.  Let stand for 10 minutes.  After that time, your mixture should be foamy.  If not, there’s something wrong with your yeast, and you should start over or your dough won’t rise.

2.  While yeast is proofing, combine your flour, salt, remaining sugar, and olive oil in a bowl.  Once the yeast is proofed, add the yeast mixture and mix until a stiff dough has formed.  Transfer to a lightly oiled bowl if desired.

Mix Dough

3.  Cover the dough (I use plastic wrap) and let rise in a warm place for 30 minutes.  It should approximately double in size.

Tip: I heat my oven to 160°F while I’m making my dough.  Then I put the dough in the oven to rise and turn off the oven.  If you do this, make sure to pull the dough out of the warm oven 10 minutes before you want to shape it.  If the dough’s too warm it can be a sticky pain to work with so you want it to come back down to room temperature.

4.  Once the dough has risen, lightly flour your work surface (I use parchment paper because it’s so easy to work with.  As long as you’re not cooking above 425°F, you can put the paper in the oven).  Using your hands, gently spread the dough into a circular shape of the desired size and thickness.

Thick Crust Pizza Dough

Now you’re ready to top the dough with your sauce and toppings.  I recommend using this dough to make our Pesto Pizza or Sausage and Ricotta Pizza (both pictured below) or our Four Cheese White Pizza.

Pesto Pizza Sausage and Ricotta Pizza


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