This is a super simple recipe that requires no equipment. Only one bowl, a few ingredients and a little patience while it rises and you’ll have a deliciously pillowy thick crust pizza base every time.
This recipe makes one extra large family sized pizza or two generous medium sized bases.
Easy Thick Crust Pizza Dough
- 1½ Cups Warm water Not hot or it will kill the yeast
- 2 tsp Castor or granulated sugar
- 10 grams Instant dry yeast
- ¼ Cup Olive Oil Plus extra for oiling the bowl
- 4 Cups All-Purpose Flour
- 1 tsp Salt
- Pour the warm water into a large mixing bowl. Add the sugar and give it quick stir to dissolve. Sprinkle the yeast over the top of the warm water and let stand until foamy, around 5 minutes
- Pour the oil into the yeast mixture, then sieve in the flour and salt. Stir until combined and a smooth dough forms
- Lightly brush the bowl (or another large bowl) with a little olive oil. Place the dough inside and drizzle a little oil over the top. Cover with plastic wrap or a clean kitchen towel and set aside in a warm, draft-free place until dough has doubled in size, around 1 hour. Do not rush this step as it is crucial to create the lightly fluffy crust
- Turn the dough out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Do not overwork the dough as it will make it tough. Use as one very large family sized pizza or divide the dough in two equal parts If making two medium pizzas
- The dough will keep in the refrigerator for 3 days or in the freezer for 2 months
- When ready to use, preheat a pizza stone or baking sheet in the oven at 200°C for 30 minutes to an hour
- Roll the dough out onto a lightly floured piece of baking paper. Use your fingers to work the dough into a round and pinch the edges slightly to create a slightly thicker rim/lip. Transfer the dough (still on the baking paper) to a pizza peel or board for ease of transferring it to the hot pizza stone
- Top with your toppings of choice, but take care not to overload the base with toppings, especially wet toppings
- Slide the pizza, along with the baking paper, off of the peel or board and onto the preheated pizza stone or baking sheet in the oven. Bake for 10 minutes if making medium sized pizzas or 20 minutes if making one extra large pizza, until the crust is browned and the cheese is golden
- Make sure to use fresh yeast. If the yeast doesn’t foam it is not fresh and your pizza will not be fluffy.
- The dough needs to rise until it doubles in size, so make sure it rests in a warm place
- Don’t overload the toppings or the dough will not puff up. Too many wet toppings will prevent the bottom from crusting and will leave a soggy bottom.
- Always preheat your baking stone or baking sheet for as long as possible. This will ensure that the bottom of your pizza is cooked through and give a crispy crust