Cookbook:Thick-Crust Pizza

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Thick-Crust Pizza
Yield2 pizzas

Cookbook | Ingredients | Recipes




Sauce preparation


  1. Pour can of tomato sauce into a mixing bowl.
  2. Add sugar, salt, pepper, parsley, basil, oregano, and crushed garlic to bowl.
  3. Stir, and set aside.
Kneading the dough


  1. Mix yeast with warm water. Stir to combine.
  2. Pour yeast/water mixture into bowl containing 5 cups flour. Stir.
  3. Spread out parchment paper, and sprinkle with flour. Transfer dough from mixing bowl onto parchment paper. Knead. Repeatedly add more flour until dough feels fairly dry and consistent.
  4. Sprinkle bowl with flour. Roll dough into a ball, sprinkle outside with flour, and put into bowl.
  5. Cover bowl with a towel. Let stand for 2 hours to rise.
Pizza with all the toppings added, ready to cook


  1. Preheat oven to 350–375°F.
  2. Coat bottom and sides of aluminum pan with vegetable oil (about 2–3 tablespoons).
  3. Lay out parchment paper, and sprinkle a layer of flour on top.
  4. Flatten dough on parchment paper using rolling pin.
  5. Put dough in pan.
  6. Make ridge around outside of dough for the crust.
  7. Spread the prepared sauce over the dough. Scatter the mozzarella and toppings over the sauce.
  8. Bake in the preheated oven for 30 minutes, until cheese is melted and crust is browned and cooked through.
  9. Slice and serve.