This thick crust pizza dough is the best pizza dough recipe. Before going gluten free we used it at least once a week. It's a super easy pizza recipe anyone can make and tastes so good! If you've never made a homemade pizza recipe you'll want to definitely start with this yeast pizza dough. It's quick and foolproof pan crust pizza.
I tried nearly every recipe out there before settling on this one. If you have an outdoor pizza oven it will taste even better! Or grill it on your barbecue grill.
Tips for Making Thick Crust Pizza Dough
1. Use a yeast pizza dough recipe.
The best thick crust pizza crusts (pan crust) are made with yeast and will require a rise. If I'm in a big hurry I skip the second rise of this homemade pizza recipe but not the first rise. The best pizza dough recipe will have at least one rise.
2. Use an electric stand mixer to knead the pizza dough.
You can mix this dough by hand but it's best kneaded with an electric mixer. And the heavy duty ones (not the hand mixers) are the ones best suited for mixing dough. Use your dough hook.
3. Don't skip the rise.
Oil a bowl with olive oil and put your ball of dough inside it. Toss the ball around to coat in oil. Cover and set in a warm area to rise.
4. Use your hands to shape the dough.
Don't use a rolling pin when making a pan pizza crust! Use your hands to stretch the dough to the size and shape you want. You might need to grease your hands so the thick crust pizza dough doesn't stick to your hands.
5. Brush your uncooked crust with olive oil.
Use my seasoning and olive oil mix (in the recipe) to brush your uncooked yeast pizza dough crust before topping with pizza sauce, cheese and toppings.
Yeast Pizza Dough Ingredients
- Flour: Use an all purpose flour.
- Sugar: A little bit of granulated sugar is an American addition to pizza dough. If you prefer you can omit the sugar.
- Yeast: Use active dry yeast. You can buy in a packet or a bulk jar.
- Salt + Olive Oil: Don't skip these!
Thick Crust Pizza Dough Instructions
Step 1: Combine dry ingredients.
Combine the first 4 dry ingredients. Combine water and oil, then add to the dry ingredients. I use my Kitchen Aid 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.
Add dry ingredients to bowl. Combine water and oil and add to dry ingredients.
Step 2: Let it rise.
Grease a bowl and put ball of dough in it. Toss it around to coat. Cover the bowl 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.
Roll dough into a ball. Grease bowl and add pizza dough to the bowl.
Step 3: Shape the dough.
Grease a 12" or 16" pizza pan and spread dough out with your hands on the pan. Don't use a rolling pin.
Use your hands to shape the pizza dough. Brush with olive oil and add seasoning.
Step 4: Second rise.
Brush the pizza with olive oil. Sprinkle with 1 teaspoon of Italian seasoning and ¼ teaspoon garlic powder and a dash of salt. Let rise for 15 more minutes.
Step 5: Top the pizza.
Spread pizza sauce (¼ cup to ½ cup) on the thick crust pizza dough. Add ¾ cup to 1 cup of shredded mozzarella then ¼ cup shredded fresh parmesan cheese.
Top pizza dough with sauce, cheese and toppings.
Step 6: Bake
Bake at 450 degrees for 11-15 minutes. Remove from the oven when the cheese and crust are golden.
Don't skip the basting step! Adding the olive oil and seasonings before you add your sauce and cheese makes a huge difference! And don't skip the edges of your crust.
Yes, absolutely. A good all purpose flour is what we all have on hand but if you have a high protein bread flour that will work even better.
You can make this crust gluten free. Without gluten, a gluten free flour mix will not rise the same as this pizza crust. If your gluten free flour mixture doesn't have any, add ¼ tsp of Xanthan Gum to your flour.
Enjoy your homemade pizza recipe! Eat it while it's warm. You can refrigerate for up to 3 days when it's completely cool. If you want to freeze it, wrap it tightly before cooking and freeze for up to 3 months. Do not defrost before cooking.
Ingredients
- 2 ½ cups all purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
Instructions
- Combine the first 4 dry ingredients. Combine water and oil, then add to the dry ingredients. I use my Kitchen Aid 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 and put ball of dough in it. Toss it around to coat. Cover the bowl 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.
- Grease a 12" or 16" pizza pan and spread dough out with your hands on the pan. Don't use a rolling pin. Top pizza (see notes) and let rise for 15 more minutes. I've also skipped this rise with success.
- Bake at 450 degrees for 11-15 minutes.
Notes
Nutrition
Heather says
mmmmm! You put your toppings on first? Never tried that! Looks yummy, have you ever doubled or tripled it? With two teen age foot ball players, a runner for a husband and 2 daughters, 1 pizza is never enough! 3 is my minimum!
The Train To Crazy says
Oops, no, I put the toppings on after the cheese. I guess I need to reword that!
Jenny Fretz says
Okay- so I am a lurker on so many blogs and a pizza post is what prompts me to comment....Crazy... So I have been using this crust recipe from the book Healthy Bread in 5 Minutes a day- It makes 4-5 crusts and can go in the fridge for 14 days I think and gets better as it ages.. But I think you could use any recipe you love-- But the coolest thing is- that is what made me want to post is I have been making it on the grill all summer and it is yummy- and I have picky people- two teenage boys and 1,2 and 5 year old....and they all love it- So anyways- I make my crust cook it on medium right on the preheated gas grill grates ( make sure it well floured- flip it and cook it on the other side until it is mostly cooked- take it off and really quickly add my toppings- toss it back on until everything is hot and there we go- I can fit two oddly shaped pizzas on my grill if I have to make more than that I cook the crusts of the second two while I top the first two and then switch...
Candi @ Family Stamping and FOOD! says
We love to make our own pizza dough too. We have Friday Night Pizza Nights every single Friday night. It's family tradition we LOVE!
Joni Lane says
this looks divine. i am putting it on my menu next week. thanks for sharing!
smiles,
j
[email protected] says
My kids are completely pizza mad.
http://coffeesandmilkies.blogspot.com/2010/08/pizza-party.html
I will try the topping before the final rise idea next time.
maryanne says
We use a very similar recipe, and it is delicious =)
Rebekah {All Thingz Related} says
This looks delicious! We have pizza and a movie every Friday night! I'll have to try this one! Thanks for sharing your great recipe with us at Anything Related!
{Rebekah}
Brit says
I made your crust last night. It was easy and tasted amazing. thank you!
Amber says
This looks fantastic! Easy pizza is always a great idea, and I love your pizza dough recipe.
Thank you!
I found your post through Tatertots & Jello Weekend-wrap-up
Barb says
Love this & the photo..What kind of Camera do you use?? I'm searching for a new camera that gives great close ups/details..Yours is beautiful!!
Barb
why not try here says
Its a great pleasure reading your post.Its full of information I am looking for and I love to post a comment that "The content of your post is awesome" Great work.