Thick Crust Cheese Pizza Using Homemade Pizza Dough
This easy homemade cheese pizza recipe from scratch is great for those who love a thick and chewy pizza crust.
Servings: 2 medium sized pizza
Calories: 883kcal
Ingredients
- 2 cups all purpose flour
- 1 package active dry yeast (equivalent to 2 ¼ teaspoons)
- salt adjust to taste
- ¾ cup warm water
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 2 cups mozzarella cheese shredded, more of less as preferred
- 6 tablespoons pizza sauce or tomato sauce (amount may be slightly adjusted)
- extra olive oil for greasing, as needed
- extra flour for dusting as needed
Instructions
To make the dough for thick crust pizza
- Mix yeast in warm water with a spoon of sugar, keep it closed for about 8 to 10 minutes until yeast is dissolved and you get a foamy yeast mixture.
- In a large bowl, mix together the flour and salt evenly.
- Add the yeast mixture to the dry flour and mix well with hands.
- Add a spoon of olive oil to it and mix the contents well.
- Knead with your hands over a flat surface to make a round dough.
- Keep the dough inside the bowl and close it, let it rest and rise for about 1 hour time.
- After one hour of rising, open the bowl and gently press the dough with your hands.
- You can divide the dough to make two medium sized balls and keep the dough balls covered inside the bowl again for another one hour.
- After one more hour, you can open the bowl and the dough is ready to be used. You can gently knead the dough balls again using your hands.
- Now that the dough balls are ready, lets roll them dough balls to make the pizza crust. You can either make thin crust pizza crust or regular pizza crust based on how much thinly you roll it.
- As we discussed earlier, this dough is enough to make two medium sized pizzas. If you have enough space and two pizza stones you may bake the two pizzas together, or you can work on the second one after the first one is done and out of the oven. I had to bake the two pizzas one by one.
To make thick crust pizza
- In a flat surface dusted with little flour, roll the fist dough ball to make the first pizza crust (you can keep the other dough ball closed until we are done with the first one).
- Preheat the oven to 450 degree Fahrenheit.
- Once the pizza crust is rolled, transfer the rolled pizza crust to a greased pizza stone (or even a greased or lined large baking sheet will work if you can fit the crust inside). If you can bake both the pizzas simultaneously, you may also do it that way.
- Spread about 3 tablespoons of pizza sauce ( I used regular tomato sauce) in the rolled crust (adjust the amount of sauce as you prefer) just leaving a little space from edges.
- Top with about 1 cup of shredded mozzarella cheese in the crust over the layer of sauce, adjust the amount as you need (you may add little more if you need it very cheesy).
- Bake for about 15 minutes or until the pizza crust is browned and the cheese is melted.
- Transfer the baked cheese pizza from the hot oven as soon as it is done to avoid over baking and you can start working on the second pizza. Just follow the same steps, gently knead the dough ball again with your hands, roll into the crust, add the toppings and bake the second one also as instructed in the above steps.
- Once the pizzas are somewhat cool (while still warm), slice and serve, enjoy for lunch or dinner!
Nutrition
Calories: 883kcal | Carbohydrates: 104g | Protein: 40g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 947mg | Potassium: 401mg | Fiber: 5g | Sugar: 5g | Vitamin A: 952IU | Vitamin C: 3mg | Calcium: 590mg | Iron: 7mg