Pizza Crust

Kathy Williams


I use this recipe for calazones, and deep dish pizza. I like the thick crust on the end because I will roll cheese into it for that stuff crust appeal.

★★★★★ 3 votes
makes 1 16" pizza with thick crust
1 Hr 20 Min
20 Min


1 pkg
of pizza crust style yeast, or regular yeast
1/2 tsp
brown sugar
1 1/2 c
warm water, 110 degrees f
1 tsp
2 Tbsp
olive oil
3 1/3 c
all purpose flour


1In a large bowl, disolve yeast and brown sugar into the water. Let sit for 10 minutes.
Stir in salt and oil.
Mix in 2 1/2 cups os flour.
2Turn dough onto a well floured surface. Knead in more flour until no longer sticky.
Place dough into a wel oiled bowl and cover with a cloth. Let dough rise until doubled, about 30 minutes to an hour.
3Punch dough down, roll in a tight ball and let rest for a minute to relax the dough.
4Roll out,or spread it onto a lightly oiled pizza pan and prepare your favorite toppings.
Bake pizza in a 425 F preheated oven, until crust is golden brown about 15-20 minutes.

About this Recipe

Course/Dish: Pizza
Main Ingredient: Bread
Regional Style: Italian
Hashtag: #Pizza