Name: Thick Crust or Pan Pizza Dough
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 ts Yeast; 1 ts Parmesan grated fine; 4 c Flour; 1 1/2 c Warm water; 1/2 c olive oil; 2 ts Salt; Cornmeal

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INGREDIENTS

2 ts Yeast
1 ts Parmesan ; grated fine
4 c Flour
1 1/2 c Warm water
1/2 c olive oil
2 ts Salt
Cornmeal

Servings

INSTRUCTIONS

From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: Sun, 23 Oct 1994 21:52:00 +0000 Here are the three basic pizza dough styles. They use the same dough. The variations are intended to accommodate the current trend to different styles and thicknesses of pizza crust. Note: these are basic recipes and are intended to used as the basis for personalizing. (See also "Regular Crust Pizza Dough" and "Deep Dish Pizza Dough" recipes.) NOTE: The differences between a Pan Pizza and a Thick Crust Pizza are the thickness of the crust and the fact that a Pan Pizza is baked in a Pizza Pan with deep (2-2 1/2") sides and a Thick Crust Pizza is NOT baked in a pan but on a stone or a tile in the oven (and then put in a pan to serve). Preheat the oven to 425 degrees (if planning a Thick Crust Pizza, place the stone or tile in the oven to heat). Dissolve the yeast in the warm (105 degrees-115 degrees) water. Wait until the mixture foams (about 5 minutes). Combine the flour and yeast in a bowl. Add the yeast mixture. Add the olive oil. Add the parmesan. Mix thoroughly. Turn the dough out onto a well floured board. Knead until smooth (about 10 minutes). Place the dough in a greased bowl and let rise until doubled (about 1 hour). Punch the dough down and roll out on a well floured board. Roll to 3/4" thickness for Thick Crust Pizza or 2" thickness for a Pan Pizza. Brush the dough generously with olive oil. THICK CRUST: Lightly oil a (14") pizza pan. Sprinkle some cornmeal onto the pan. Form the dough into a pie using the pan. Place the sauce(s) and topping(s) on the dough, leaving the outer 1/2" bare. Remove the pie from the pizza pan. Use a paddle to place the dough on the stone. PAN PIZZA: Lightly oil the pizza pan. Sprinkle some cornmeal in the bottom of the pan. Press the dough into place in the pan, pressing it down into the bottom and up the sides of the pan. Add the sauce(s), seasoning(s) and topping(s), leaving the outermost 1/2" bare. Place in the preheated oven. BOTH: Bake until the cheese is bubbly and the crust is golden. Use a paddle to remove the Thick Crust Pizza from the oven and place it on a serving pan. Use hot pads to remove the Pan Pizza from the oven. Serve. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Thick Crust or Pan Pizza Dough

2 ts Yeast 
1 ts Parmesan grated fine
4 c Flour 
1 1/2 c Warm water 
1/2 c olive oil 
2 ts Salt 
  Cornmeal

From: Joel.Ehrlich@salata.com (Joel Ehrlich)    Date: Sun, 23 Oct 1994 21:52:00 +0000  Here are the three basic pizza dough styles. They use the same dough. The  variations are intended to accommodate the current trend to different  styles and thicknesses of pizza crust. Note: these are basic recipes and  are intended to used as the basis for personalizing. (See also "Regular  Crust Pizza Dough" and "Deep Dish Pizza Dough" recipes.)    NOTE: The differences between a Pan Pizza and a Thick Crust Pizza are the  thickness of the crust and the fact that a Pan Pizza is baked in a Pizza  Pan with deep (2-2 1/2") sides and a Thick Crust Pizza is NOT baked in a  pan but on a stone or a tile in the oven (and then put in a pan to serve).    Preheat the oven to 425 degrees (if planning a Thick Crust Pizza, place the  stone or tile in the oven to heat). Dissolve the yeast in the warm (105  degrees-115 degrees) water. Wait until the mixture foams (about 5 minutes).  Combine the flour and yeast in a bowl. Add the yeast mixture. Add the olive  oil. Add the parmesan. Mix thoroughly. Turn the dough out onto a well  floured board. Knead until smooth (about 10 minutes). Place the dough in a  greased bowl and let rise until doubled (about 1 hour). Punch the dough  down and roll out on a well floured board. Roll to 3/4" thickness for Thick  Crust Pizza or 2" thickness for a Pan Pizza. Brush the dough generously  with olive oil.    THICK CRUST: Lightly oil a (14") pizza pan. Sprinkle some cornmeal onto the  pan. Form the dough into a pie using the pan. Place the sauce(s) and  topping(s) on the dough, leaving the outer 1/2" bare. Remove the pie from  the pizza pan. Use a paddle to place the dough on the stone.    PAN PIZZA: Lightly oil the pizza pan. Sprinkle some cornmeal in the bottom  of the pan. Press the dough into place in the pan, pressing it down into  the bottom and up the sides of the pan. Add the sauce(s), seasoning(s) and  topping(s), leaving the outermost 1/2" bare. Place in the preheated oven.  BOTH: Bake until the cheese is bubbly and the crust is golden. Use a paddle  to remove the Thick Crust Pizza from the oven and place it on a serving  pan. Use hot pads to remove the Pan Pizza from the oven. Serve.    REC.FOOD.RECIPES ARCHIVES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 4

Calories: 647
Calories from Fat: 78 (12%)

Amt Per Serving		% DV

	Total Fat 8.7g	12 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 1.4g
Cholesterol 0.4mg		0 %
Sodium 13mg		0 %
Potassium 249.9mg		7 %
Total Carbohydrate 122.8g		36 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 117.3g
Protein 17.3g		25 %
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Calories per serving: 647

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REVIEWS

leo46

Also I used 1/2 Bread Flour and 1/2 White Whole Wheat Flour. The pizza was delicious but I mentioned earlier to use parchment paper under the dough to facilitate transfer from metal pizza pan (or metal pizza peel) to the stone. Just leave it under the pizza as it cooks.

11m

leo46

I really like this recipe. I have been using another recipe for 30 years. I would suggest using parchment paper under the dough and slide it onto the metal pizza peel and then slide it onto the stone. (Could use a pan and then slide it on the stone.) To make it even easier I used a wood pizza peel to take the stone out of the oven completely and slide the pizza onto the stone.

11m

Lilyoptra

I've tried several pizza crust recipes and both my son and I felt this was a keeper. We followed the recipe exactly except for the corn meal which we didn't have. We made this in our bread maker on the dough cycle so it was very easy.

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