Warning: this pizza crust will blow you away!!
If you love thick crusted pizza this is for you! Please don’t be intimidated by the use of yeast, because this is a really simple pizza crust recipe that you can master in no time and make it many times!!
If you have a stand mixer it makes it really simple, however, you can still easily make this by hand (it just takes a little more strength, that’s all). I found this great recipe here, I think I may have to hug this girl if I ever see her for posting such a gem of a recipe!!
Makes 1 pizza crust: For mine, I doubled and made 2 crusts.
1 1/8 cups warm water (100-105 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
5 tablespoons unsalted butter
2 garlic cloves, pressed or very finely minced
2 tablespoons parmesan cheese
**toppings of your choice
Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes.
Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
Preheat oven to 375 degrees F.
After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas).
Place the towel back over the dough and let sit in the warm place for 10 minutes.
While the dough is rising again, melt 3 tablespoons of butter. Mix it with the garlic and 1 tablespoon of parmesan cheese.
Bring the dough back out and using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up!
(Aside from brushing around the edges, I also brushed some in the center).
Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden. While pizza is baking, melt remaining butter and combine with the last tablespoon of parmesan.
Remove pizza from over and immediately brush the outside edges with parmesan butter, using it all up. Sprinkle a bit of parmesan over top if desired.
This was the BEST pizza crust I have tasted and made!! Our whole family LOVED LOVED this pizza!! If you aren’t into thick crust you may not enjoy this as much, but honestly, I don’t know how anyone cannot love this… This is much much better than any pizzeria bought pizza crust!! Yes, I am that confident!!
Even though you are brushing butter onto the crust, it’s really not greasy and you don’t taste the “butter” flavor at all. Great blend of parmesan and garlic (seriously, nothing beats fresh chopped garlic!).