People are passionate about their pizzas. Some say New York pizza is the best, while others think Chicago-style is the most delicious. Regardless of your personal pizza-preferences, I’m sure we can all agree on one thing- pizza is king!
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
3 ¼ cups unbleached 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
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.
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.
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.
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.
Place the pizza in the oven and let cook for 8-10 minutes, or until the cheese bubbles and the edges become brown.
Remove the pizza from the oven and let sit for 5 minutes before cutting.
Chef Chuck Kerber