Thick Pizza Crust

Letting the shaped pizza dough rise briefly before topping or baking results in a chewy 1/2- to 3/4-inch-thick crust.

This recipe is part of the recipe for Mexican Deep-Dish Pizza


Makes 1 thick 12-inch crust, 1 medium-thick 14-inch crust, 2 thick 8- to 9-inch crusts, 4 thick 6- t


3/4 cup warm water (110° to 115°F)
1 teaspoon sugar
1/2 of 1/4 ounce package rapid-rise yeast or active dry yeast
2-1/2 cups all-purpose or bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)


  1. Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.
  2. Combine flour and salt in medium bowl. Stir yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding more flour, 1 tablespoon at a time, if necessary. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk. Punch dough down; place on lightly floured surface and knead until smooth, about 2 minutes. Pat dough into flat disk about 8 to 9 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter.
  3. Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press crust into pan. Cover with plastic wrap and let stand in warm place 10 to 20 minutes or until slightly puffed.
  4. Position oven rack in lowest position. Preheat oven to 500°F. Prick crust with fork at 2-inch intervals. Bake 4 to 5 minutes or until top is dry but not yet golden. Remove from oven. Follow topping and baking instructions for individual recipes.

Nutritional Information

Calories 294
Calories from Fat 3 %
Total Fat 1 g
Saturated Fat <1 g
Carbohydrate 61 g
Fiber 2 g
Protein 9 g
Sodium 268 mg

Dietary Exchange

Starch 4

Check out more recipes for Italian