Simple thick crust pizza dough. Combine flour, salt, yeast, and olive oil and whisk to combine. The dough should be very gooey. What a treat for my and husbanad and me.

I usually double it to make two big pizzas. The only thing I change is the cooking. Thin Crust Pizza Dough is a bit different from Regular Pizza Dough. You can cook Simple thick crust pizza dough using 5 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Simple thick crust pizza dough

1. You need 17 1/2 oz of AP flour.
2. You need 2 tsp of kosher salt.
3. You need 1 packet (7 g) of instant yeast.
4. It's 1/2 cup of olive oil.
5. It's 12 1/4 oz of water.

Making a thick crust pizza takes a little longer but it's worth it. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. How To Make Thin Crust Pizza.

Simple thick crust pizza dough step by step

1. Combine flour, salt, yeast, and olive oil and whisk to combine..
2. Whisk in the water..
3. With a wooden spoon, mix well for about 3 minutes. The dough should be very gooey..
4. Cover dough in plastic wrap and set aside for at least 6 hours, but as long as 15 hours is fine, supposedly..
5. Preheat the oven to 550F..
6. Grease up a baking pan with olive oil. I used a 10" x 14" tray..
7. Slide the dough into the pan. Use a greased spoon or spatula to stretch the dough to cover the pan. Try not to push out too much of the gas that's been trapped in the dough..
8. Top however you like, and bake for 20-25 minutes, until the crust is golden toasty brown..

This crust has a nice bit of crunch, but it's pliable enough to fold in half if required. The mild wheat flavor is a nice backdrop to I never knew a simple pizza dough could be so versatile, but this one truly is. By cutting a corner and skipping the rise, this oven-baked crust. Be it thick or thin, a good crust starts with a slow-rising dough. Plan ahead by mixing dough in the morning and letting it rise, refrigerated, all day long.