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Dough For Thick Crust Or Pan Pizza

Dough for Thick Crust or Pan Pizza recipe image
This Italian bread features Yeast, Warm Water, Flour, Salt, Olive Oil. It delivers rich, cheesy flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1144.2
Dietary: Vegetarian
Description
This Italian bread features Yeast, Warm Water, Flour, Salt, Olive Oil. It delivers rich, cheesy flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 teaspoon Yeast
  • 1 1/2 cup Warm Water
  • 4 cup Flour
  • 2 teaspoon Salt
  • 1/2 cup Olive Oil
  • 1 teaspoon Parmesan, Grated Fine
Directions
  1. 1
    Cornmeal NOTE: The differences between a Pan Pizza and a Thick Crust Pizza are the thickness of the crust and the fact that a Pan Pizza is baked in a Pizza Pan with deep (2-2 1/2") sides and a Thick Crust Pizza is NOT baked in a pan but on stone or a tile in the oven (and then put in a pan to
  2. 2
    serve ).
  3. 3
    Preheat the oven to 425 degrees (if planning a Thick Crust Pizza,
  4. 4
    place the sto tile in the oven to
  5. 5
    heat ).
  6. 6
    Dissolve the yeast in the warm (105 degrees-115 degrees) water.
  7. 7
    Wait until the mixture foams (about 5 minutes).
  8. 8
    Combine the flour and yeast in a bowl.
  9. 9
    Add the yeast mixture.
  10. 10
    Add the olive oil.
  11. 11
    Add the parmesan.
  12. 12
    Mix thoroughly.
  13. 13
    Turn the dough out onto a well floured board.
  14. 14
    Knead until smooth (about 10 minutes).
  15. 15
    Place the dough in a greased bowl and let rise until doubled (about 1 hour).
  16. 16
    Punch the dough down and roll out on a well floured board.
  17. 17
    Roll to 3/4" thickness for Thick Crust Pizza or 2" thickness for a Pan Pizza.
  18. 18
    Brush the dough generously with olive oil.
  19. 19
    THICK CRUST: Lightly oil a (14") pizza pan.
  20. 20
    Sprinkle some cornmeal onto the pan.
  21. 21
    Form the dough into a pie using the pan.
  22. 22
    Place the sauce(s) and topping(s) on the dough, leaving the outer 1/2" bare.
  23. 23
    Remove the pie from the pizza pan.
  24. 24
    Use a paddle to place the dough on the stone.
  25. 25
    PAN PIZZA: Lightly oil the pizza pan.
  26. 26
    Sprinkle some cornmeal in the bottom of the pan.
  27. 27
    Press the dough into place in the pan, pressing it down into the bottom and up the sides of the pan.
  28. 28
    Add the sauce(s), seasoning(s) and topping(s), leaving the outermost 1/2" bare
  29. 29
    Place in the preheated oven.
  30. 30
    BOTH: Bake until the cheese is bubbly and the crust is golden.
  31. 31
    Use a paddle to remove the Thick Crust Pizza from the oven and place it on a serving pan.
  32. 32
    Use hot pads to remove the Pan Pizza from the oven.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1144.2kcal
% Daily Value *
Total Fat 32.8g51%
Saturated Fat 4.9g25%
Cholesterol 1.1mg1%
Sodium 9774.1mg408%
Total Carbohydrate 182.5g61%
Dietary Fiber 6.5g26%
Sugars 0.7g
Protein 24.4g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bread, crust, dough, fine, flour, grated, italian, oil, olive, pan, parmesan, pizza, salt, thick, title, vegetarian, warm, water, yeast
Read it online: https://www.chefs-mate.com/recipe/dough-for-thick-crust-or-pan-pizza/