I’m racking my brain to think of someone I know who doesn’t like pizza. I suppose there could be a couple of people I know, but they are usually the people who are on a low-carb/gluten-free diet. Anyways, safe to say, I love pizza. In the past, I’ve worked hard to perfect a thin, crispy, yet light pizza base (crust). It took me over 4 years to do so. When challenged with making a thicker crust, we had to work out new baking conditions.
As weeks have past, I can safely say that this thick pizza crust is the best ever. It’s substantial, can hold the toppings, light, fluffy and chewy. The recipe itself is based on the thin crust pizza dough, yet the cooking instructions have changed a little.
It must be noted that the dough for this pizza crust recipe is pretty tacky/sticky. Try not to use additional flour if necessary. The amount of water/flour may vary slightly depending on the age of your flours, so just keep an eye out for a slightly sticky/tacky dough and you can’t go wrong.
I appreciate that not everyone has an oven that can reach 285°C (550°F), in this case, you will have to play around with the highest temperature your oven can reach and adjust the times accordingly.
THICK CRUST PIZZA DOUGH
Makes 2 x 12 inch pizzas
- 350 g (2 1/3 c) plain (all-purpose) flour
- 150 g (1 c) wholemeal (whole wheat) flour
- 360 g (1 ½ c) filtered water, at room temperature
- 10 g (1 tablespoon) dried active baking yeast
- 1 teaspoon salt
1. Measure all the ingredients into the bowl of a stand mixer.
2. With a dough hook attachment, mix using slow speed until the dough comes together.
3. Allow the machine to “knead” on medium speed for 8-10 minutes.
4. Split the dough in half, and with well-oiled hands, transfer each ball into a large enough bowl to allow for expansion. Cover and chill overnight*
5. Remove dough balls from the fridge about 1-1.5 hours before baking.
6. Meanwhile, place pizza stone on the highest rack in the oven. Preheat the oven to 285°C (550°F). Heat for about 1 hour.
7. Reduce oven temperature to 260°C (500°F).
8. Take one piece of dough, and with floured hands, shape into a 12 inch round with a thick rim on a sheet of parchment paper. Top with sauce and your choice of toppings.
9. Transfer the sheet of parchment and prepared pizza onto the preheated pizza stone. Bake for 4 minutes.
10. Carefully remove the parchment and bake for an additional 6-7 minutes or until the cheese on top is browned, bubbly and the crust is golden underneath. Repeat with remaining dough ball.
* A cold prove improves the flavor of the crust. However, this step can be done with 1 hour room temperature prove.