Thick-Crust Pizza
Pour can of tomato sauce into a mixing bowl. Add sugar, salt, pepper, parsley, basil, oregano, and crushed garlic to bowl. Stir, and set aside. Mix yeast with warm water. Stir to…
- Prep
- 43 min
- Cook
- 1 hr 41 min
- Total
- 2 hr 24 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Pour can of tomato sauce into a mixing bowl.
Procedure
Add sugar, salt, pepper, parsley, basil, oregano, and crushed garlic to bowl.
Procedure
Stir, and set aside.
Procedure
Mix yeast with warm water. Stir to combine.
Procedure
Pour yeast/water mixture into bowl containing 5 cups flour. Stir.
Procedure
Spread out parchment paper, and sprinkle with flour. Transfer dough from mixing bowl onto parchment paper. Knead. Repeatedly add more flour until dough feels fairly dry and consistent.
Procedure
Sprinkle bowl with flour. Roll dough into a ball, sprinkle outside with flour, and put into bowl.
Procedure
Cover bowl with a towel. Let stand for 2 hours to rise.
Procedure
Preheat oven to 350–375°F.
Procedure
Coat bottom and sides of aluminum pan with vegetable oil (about 2–3 tablespoons).
Procedure
Lay out parchment paper, and sprinkle a layer of flour on top.
Procedure
Flatten dough on parchment paper using rolling pin.
Procedure
Put dough in pan.
Procedure
Make ridge around outside of dough for the crust.
Procedure
Spread the prepared sauce over the dough. Scatter the mozzarella and toppings over the sauce.
Procedure
Bake in the preheated oven for 30 minutes, until cheese is melted and crust is browned and cooked through.
Procedure
Slice and serve.
Photo: Mark Pellegrini · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 17 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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