I usually make two large pizza, and we eat the leftovers on Saturday. For two 16" pizzas with medium/thick crust, I triple the recipe below.
What you need For one thick-crust 12" pizza:
- 1 cup lukewarm water
- 2 1/4 tsp (1 pkg) active dry yeast
- 1/4 tsp sugar
- 1 Tbs oil
- 3 cups all-purpose flour, divided
- 1 tsp cornmeal
- Pizza sauce
- 1 to 1 1/2 cups cheese
- toppings--we like pepperoni, mushrooms, and bell peppers
Let's get cooking:
1. Stir the sugar and yeast into the lukewarm water. (The water should be the same temperature as your finger if you dip it in). Let the yeast mixture sit 5 minutes until foaming. It should start to look like the pic below. Then add the oil.
3. Turn dough out onto a floured surface and knead about 50 times by hand. The dough should be fairly smooth and elastic. Form into a ball and place it into a clean mixing bowl. Cover with a towel and let it rise until doubled. (This usually takes about 30-60 minutes, depending on how warm my kitchen is.)
3. While I'm waiting for my crust to rise, I prep the rest of my pizza. I wash and chop the veggies, grate cheese, etc. By the time I've finished all that, my crust is done rising.
4. Preheat the oven to 450 degrees. Sprinkle your pizza pan with cornmeal. On a floured surface, roll out your pizza dough, then place it on the pizza pan. Bake without toppings 8-10 minutes.
6. Add sauce, toppings, and cheese, then bake 9-11 minutes until cheese is turning golden.
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