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Reliable Thick-Crust Pizza Dough for a Fluffy, Sturdy Base

Close-up of a slice showing the airy, open crumb structure of the thick-crust pizza dough topped with sauce and cheese.
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Follow these clear instructions to make a substantial, fluffy, and sturdy thick-crust pizza dough perfect for holding heavy toppings. This recipe focuses on achieving a chewy interior and a crisp bottom.

Ingredients

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  • 3 cups all-purpose flour
  • 1 cup warm water (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons olive oil, plus more for the bowl
  • 1 teaspoon salt
  • 1 teaspoon sugar

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This confirms the yeast is active.
  2. Mix the dry ingredients: In a separate bowl, whisk together the flour and salt.
  3. Combine: Add the olive oil to the yeast mixture. Gradually add the flour mixture to the wet ingredients, mixing first with a spoon and then with your hands until a shaggy dough forms.
  4. Knead for texture: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. For a thick, chewy base, proper kneading is important.
  5. First rise (Bulk Fermentation): Lightly coat a large bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This long rise helps develop the fluffy texture.
  6. Shape the dough: Gently punch down the risen dough. On a lightly floured surface, stretch or roll the dough into a circle or rectangle, about 1/2 inch thick, fitting your desired pan size (a 12-inch round or 10×14 inch rectangle works well for a deep dish pizza recipe).
  7. Prepare for baking: Transfer the dough to a lightly oiled pizza pan or baking sheet. If you prefer a crispy bottom crust technique, brush the bottom lightly with a small amount of olive oil before adding toppings.
  8. Second rise (Proofing): Cover the shaped dough loosely and let it rest for another 20 to 30 minutes. This final proofing adds airiness.
  9. Top and bake: Add your sauce, cheese, and toppings. Bake according to your topping recipe, typically at 425°F (220°C). For a very sturdy base, you can par-bake the crust for 5 minutes before adding toppings.

Notes

  • For a slightly crispier bottom, press cornmeal lightly onto the oiled pan before placing the dough.
  • If your dough does not rise enough, check the temperature of your water; it may have been too hot and killed the yeast.
  • This dough recipe is suitable for a pan pizza dough or a standard thick dough recipe.

Nutrition

Find it online: https://cookingbyjade.com/thick-crust-pizza-dough-recipe/