Sicilian, or Thick-Crust Pizza
People are passionate about their pizzas. Some say New York style pizza is the best, while others think thick crust pizza-style is the most delicious. Regardless of your personal pizza-preferences, I’m sure we can all agree on one thing- pizza is king! Try this Thick Cut Pizza Recipe tonight!
This is a pizza crust recipe that I use for all of my pies, not just thick-crust; it’s chewy, a little sweet, and flavorful.
Sicilian, or Thick Crust Pizza Recipe
Preheat oven to 450 degrees
Serves 6-8
Ingredients:
3 ¼ cups unbleached, or high gluten flour
½ cup whole wheat flour
1 ½ cups warm tap water
1 ½ tablespoons dry yeast
3 tablespoons sugar
3 tablespoons organic honey
2 tablespoons extra virgin olive oil
1 teaspoon salt
Directions:
Place the water, yeast, sugar, organic honey, oil, and salt in a metal mixing bowl.
After approximately 10 minutes, the yeast will become active. At this point add all of the dry ingredients, and mix. Let the dough mixture continue to come together- this process should take at least 5 minutes in a Kitchen Aid mixer with a dough-hook attachment. If you’re kneading the dough by hand, it will take a few minutes more.
Activated Yeast
Remove the dough from the mixing bowl, and turn out onto a lightly floured, clean working surface. Knead the dough a few additional times, then let rise for 30-40 minutes, or until the mixture doubles in size.
Kneading the Pizza Dough
Place the dough onto a seasoned, oiled 9 X 13 cookie sheet, and work it across the entire surface, and up to the edges.
Pierce the dough with a fork to keep the dough from bubbling up during the cooking process.
Piercing the Dough
Set the dough aside, and let rest for an additional 15 minutes.
Place the sauce on the surface of the dough, with your choice of toppings.
Saucing the Dough
Pick Your Toppings!
Pizza Ready for the Oven
Place the pizza in the oven and let cook for 8-10 minutes, or until the cheese bubbles and the edges become brown.
Make sure you have a pizza cutter!
Thick-Crust Pizza
Remove the pizza from the oven and let sit for 5 minutes before cutting.
Enjoy!
Chef Chuck Kerber
chuck@cooksandeats.com
Cooksandeats.com
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y do u emphasise so much on “organic” honey
I just prefer it- you may use any type you want… it’s essentially the same.
Thank you so much for this recipe. It has quickly become one of my favorites and I make it for my family whenever I am home. They all love it too.
It’s my favorite too! Thanks so much for reading 🙂 Chef Chuck
Having made thin crust pizza last night, I’m looking for a thick crust recipe, and this looks good.
Since 1 1/2 Tablespoons of yeast (equivalent to 4 1/2 teaspoons, or two packages) is so much more than most recipes (often 1 1/2 to 2 1/4 teaspoons, or at most one package), I’m wondering if you meant teaspoons rather than Tablespoons, or why you this much yeast?
Can you provide any additional tips on preparation methods to improve the rise of a thick crust: baking stones, rising in oven briefly, right amount of water, best thickness, …
Thanks for the most unique pizza dough recipe I’ve come across!
Ted-
This is my recipe- follow it exactly, it works. I don’t use a pizza stone- I use a 1/2 sheet pan that is seasoned. If I can help you in any other way, please just let me know.
Chef Chuck