Cookbook:Thick-Crust Pizza

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Cookbook | Ingredients | Recipes

MP - pizza 7.jpg

Makes two pizzas


  • 1 can of tuttorosso tomato sauce (12 oz)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • 1 tablespoon crushed garlic
  • 1/4 teaspoon oregano
  • 2 packets yeast
  • 6+ cups flour
  • 2-3 tablespoons vegetable oil
  • Mozzarella cheese
  • Various toppings - pepperoni, onions, peppers


Sauce preparation


Makes two pizzas

  1. Pour can of tomato sauce into a mixing bowl
  2. Add 1 teaspoon sugar, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon parsley, 1 teaspoon basil, 1/4 teaspoon oregano, and 1 tablespoon crushed garlic to bowl
  3. Stir, and set aside


Makes one pizza

Kneading the dough
  1. Mix 1 packet of yeast with 1 1/4 cups lukewarm water. Stir
  2. Pour yeast/water into bowl containing 2 1/2 cups flour. Stir
  3. Spread out wax paper. Sprinkle with flour. Pour dough out of mixing bowl onto wax paper. Knead. Repeatedly add more flour until dough feels fairly dry and consistent.
  4. Sprinkle bowl with flour. Roll dough into a ball, sprinkle outside with flour, and put into bowl.
  5. Cover bowl with a towel. Let stand for 2 hours.


Pizza with all the toppings added, ready to cook
  1. Preheat oven to 350-375 degrees.
  2. Coat bottom and sides of aluminum pan with vegetable oil (about 2-3 tablespoons)
  3. Lay out wax paper, and sprinkle a layer of flour on top.
  4. Flatten dough on wax paper using rolling pin
  5. Put dough in pan
  6. Make ridge around outside of dough
  7. Add sauce, mozzarella, toppings
  8. Cook in oven for 30 minutes