Homemade Thick Crust Pizza Dough Recipe

Here is my favorite homemade pizza dough recipe. This is for all of those folks that like the "Chicago" style thick crust. It takes about an hour and a half to complete this recipe. It makes two medium to large size pizzas. Say hello to my bubbly little friend. It always helps to have a pizza stone but you can do it on a cookie sheet if need be.

Ingredients:

- 2 1/4 tsp. Yeast
- 1/2 tsp. Brown sugar
- 1/12 Cup ~110 degree water
- 1 tsp. salt
- 2 Tbsp. High heat oil
- 3 1/3 Cup All Purpose Flour

Directions:

1. In a large bowl, dissolve yeast and brown sugar with the warm water. Sit 10 min.

2. Stir in salt and oil into water. Mix in 2 1/2 cups of flour. This will make a very wet and sticky dough.

3. Incorporate your remaining flour a bit at a time by flouring the surface you are kneading your dough on until your dough is no longer sticky.

4. Oil your large bowl, put in your kneaded dough, cover with a damp cloth, and put it in a warm spot. Let the dough double which takes approximately one hour. Preheat your oven to 425 degrees.

5. Take your dough out, punch the dough down in the center, separate it into two, and form them into balls. Let the dough relax before rolling them out.

6. Top your pizzas and bake for 15-20 min.

Notes:

-If you are baking with a pizza stone and needing to transfer your prepared pizza dough to the stone, you will save yourself a lot of headache by using cornmeal to help the dough slide off whatever you are preparing your pizza on and onto your pizza stone intact. We prepare ours on the back of a cookie sheet and acts like a pizza peel (the big wooden paddle you see pizza makers use). Be sure to use organic cornmeal to avoid eating GMO corn that makes its own insecticide.

- We topped our pizza with a little spaghetti sauce, some mozzarella, provolone, and Parmesan cheese. I added some shallots and garlic I caramelized with a little brown sugar and ACV, mushrooms, red bell pepper, and capers. Yum!