My Favorite Pizza Crust
For the thick-crust pizza lover, this recipe can't be beat!
Ingredients
- 1 cup warm water 105-110 degrees
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry or instant yeast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 425 degrees,
- Stir water, sugar and yeast together until dissolved.
- Add the olive oil and the salt.
- Stir in the flour until well blended.
- Let dough rest for 10 minutes.
- Roll, toss, or pat dough into pan or on to a pizza stone using fingers dipped in olive oil.
- If desired sprinkle basil, thyme or other seasonings on crust.
- Top with your favorite pizza toppings. Bake for 15 to 20 minutes or until crust is golden and cheese is bubbly and browned.
If you are using a stand mixer with a dough hook
- Place the water, sugar, yeast, oil and salt into the bowl of the mixer. Pulse to combine.
- Add the flour to the bowl and, using the dough hook, mix on low speed until the dough comes together.
- Knead, using the dough hook for just a minute or two.
- Follow the instructions above.
Notes
This dough makes great bread sticks. Roll out dough and cut into strips. Let rise until double in bulk.
Bake at 425 until golden brown - about 10 -12 minutes.
Brush with melted butter and minced garlic, followed by a sprinkling of kosher salt as you take them out of the oven. I often use Tuscan Herb olive oil for the dough. I usually double this recipe – yielding about 3 lbs of dough. I divide this, by weight, into 3 equal amounts….yielding 3- 13” pizzas. I refrigerate the dough in oiled ziplock bags. It has been good for a week - although it usually disappears before then!
Bake at 425 until golden brown - about 10 -12 minutes.
Brush with melted butter and minced garlic, followed by a sprinkling of kosher salt as you take them out of the oven. I often use Tuscan Herb olive oil for the dough. I usually double this recipe – yielding about 3 lbs of dough. I divide this, by weight, into 3 equal amounts….yielding 3- 13” pizzas. I refrigerate the dough in oiled ziplock bags. It has been good for a week - although it usually disappears before then!