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Thick-Crust Pizza

Thick-Crust Pizza — a recipe, 14 ingredients.

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can (12 oz) tuttorosso tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 tablespoon crushed garlic
  • ¼ teaspoon dried oregano
  • 2 packets (14 g / 4½ teaspoon) active dry yeast
  • 2 ½ cups warm water
  • 6+ cups all-purpose flour
  • 2–3 tablespoons vegetable oil
  • Mozzarella cheese, shredded
  • Various toppings (e.g. pepperoni, onions, peppers)
Make it lactose-friendly
  • Mozzarella cheese, shredded → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Pour can of tomato sauce into a mixing bowl.
  2. Add sugar, salt, pepper, parsley, basil, oregano, and crushed garlic to bowl.
  3. Stir, and set aside.
  4. Mix yeast with warm water. Stir to combine.
  5. Pour yeast/water mixture into bowl containing 5 cups flour. Stir.
  6. Spread out parchment paper, and sprinkle with flour. Transfer dough from mixing bowl onto parchment paper. Knead. Repeatedly add more flour until dough feels fairly dry and consistent.
  7. Sprinkle bowl with flour. Roll dough into a ball, sprinkle outside with flour, and put into bowl.
  8. Cover bowl with a towel. Let stand for 2 hours to rise.
  9. Preheat oven to 350–375°F.
  10. Coat bottom and sides of aluminum pan with vegetable oil (about 2–3 tablespoons).
  11. Lay out parchment paper, and sprinkle a layer of flour on top.
  12. Flatten dough on parchment paper using rolling pin.
  13. Put dough in pan.
  14. Make ridge around outside of dough for the crust.
  15. Spread the prepared sauce over the dough. Scatter the mozzarella and toppings over the sauce.
  16. Bake in the preheated oven for 30 minutes, until cheese is melted and crust is browned and cooked through.
  17. Slice and serve.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0