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Thick Crust Pizza

Making a thick crust pizza takes a little longer but it's worth it.

Thick Crust Pizza

Print Recipe

Yield

1 (12-inch) pizza

Difficulty

Easy

Prep Time

0:20

Bake Time

20 to 25 minutes

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Ingredients

  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups very warm water (120° to 130°F)*
  • 1/3 cup oil
  • 1/2 to 1 cup pizza sauce
  • Other toppings as desired
  • 1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

Directions

  1. Preheat oven to 425°F.
  2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
  3. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  4. Bake crust on lowest oven rack for 10 to 12 minutes, until just beginning to brown.
  5. Remove from oven. Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
  6. Continue baking for 10 to 13 minutes until cheese is bubbly and crust is browned.
  7. *If you don't have a thermometer, water should feel very warm to the touch.
  8. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push, and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

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