Thick-Crust Pizza
Photo: Mark Pellegrini, CC BY-SA 2.5
This thick-crust pizza starts with a dough you mix and knead by hand, then let rise for two hours before it goes into an oiled pan. The oil crisps the bottom and sides while the inside stays bread-like. The sauce is simply canned tomato sauce stirred with garlic, basil, oregano, parsley and a little sugar, so it needs no cooking. Top it as heavily as you like.
Instructions
Pour the tomato sauce into a mixing bowl and stir in the sugar, salt, pepper, parsley, basil, oregano and crushed garlic. Set the seasoned sauce aside.
Stir the yeast into the warm water until combined. Pour this into a bowl holding 5 cups of the flour and stir to make a dough.
Spread parchment paper on the counter and dust it with flour. Turn the dough onto it and knead, adding more flour a little at a time until the dough feels fairly dry and even throughout.
Dust a bowl with flour, shape the dough into a ball, flour the outside and set it in the bowl. Cover with a towel and leave it for 2 hours to rise.
Preheat the oven to 350-375°F. Coat the bottom and sides of an aluminum pan with the vegetable oil, about 2-3 tablespoons.
Flour a fresh sheet of parchment and flatten the dough on it with a rolling pin. Lay the dough in the oiled pan and press up a ridge around the edge to form the crust.
Spread the prepared sauce over the dough, then scatter on the mozzarella and your chosen toppings.
Bake for 30 minutes, until the cheese has melted and the crust is browned and cooked through. Slice and serve.
Make it personal.
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