Do I Have to Add Sugar to Pizza Dough?

No, you don't have to add sugar to pizza dough, but here's why you should! Adding sugar to pizza dough helps the crust brown more evenly in a home oven (with lower temperatures than standard commerical or home pizza ovens, but you can omit it entirely if you have dietary restrictions. The only difference is a slightly paler, less visually pleasing pizza crust. To see photos comparing pizza dough with and without sugar, check out my 00 Flour Thin-Crust Pizza Dough post .

Can I Use Active Dry Yeast Instead of Instant Yeast?

Yes. Dissolve active dry yeast in the warm water first and let it sit for 5-10 minutes until foamy before adding to the dry ingredients. See the recipe card notes for details. I prefer to use instant yeast because it's what we use in professional kitchens and you don't have to wait around on it to bloom.

Why Is My Pizza Dough Too Sticky?

If your dough feels excessively sticky after kneading and is sticking to your hands, it likely needs a little more flour. Add a teaspoon or two at a time until it no longer sticks to your hands. Don't add too much flour, though! Continue kneading to incorporate the flour. 00 flour absorbs less water than American all-purpose flour because it's milled from softer wheat, so if you're substituting AP flour, you may need to adjust.

Why Is My Pizza Dough Not Rising?

The most common reason is that your yeast is old and no longer active, or your water was too hot and killed the yeast. Water above 130°F/54°C will kill yeast instantly. Use warm water between 110-115°F/43-46°C. Always check that your yeast hasn't expired and keep it in a cool, dry place like in a glass jar in the refrigerator or freezer so it lasts longer.

What Is the Difference Between Thick-Crust Pizza and Deep-Dish Pizza?

Thick-crust pizza is hand-stretched and baked directly on a stone or baking surface. Deep-dish pizza is pressed into an oiled pan and baked inside it, which fries the bottom in oil. The dough recipes are often completely different, too (see above for photo comparisons) . This recipe is for hand-stretched thick-crust pizza.

Can I Make This Dough in a Bread Machine or Food Processor?

Yes, both work well for mixing and kneading. Use the dough cycle on a bread machine. In a food processor, pulse until the dough comes together, then let the machine run for about 60 seconds to knead. I would still hand-knead the food processor pizza dough on the counter for at least 6-7 minutes, though, for best results. Because nothing compares to hand kneading. Either way, you still need to let the dough rise properly after.

How Do I Know When the Dough Is Kneaded Enough?

The dough should be smooth, elastic, and slightly tacky but not sticky. It should spring back slowly when you poke it with a finger. If you want to learn more about recognizing the proper dough point, which helps you understand when any yeast dough has been properly kneaded, see my 00 Flour Thin Crust Pizza Dough post , specifically the dough point section with video.

Thick-Crust Pizza (Fluffy 00 Flour Pizza Dough Recipe)

Name: Thick-Crust Pizza (Fluffy 00 Flour Pizza Dough Recipe)
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 480g 00 Italian flour (about 4 cups)*; 300g warm water (between 110°F-115°F) (10 5/8 fluid ounces); 2 teaspoons Red Star Platinum instant yeast (9g) (sub active dry yeast)*; 2 teaspoons sugar (9g) (sub honey or pure maple syrup); 2 teaspoons kosher salt (8g); 2 tablespoons extra virgin olive oil (30g) (sub other vegetable oil)*; 2 teaspoons extra virgin olive oil (for oiling the dough bowl and dough balls); 1 tablespoon of 00 flour (for incorporating into the dough while kneading it); 1/4 to 1/3 cup pizza sauce per pizza; 1 cup to 1 1/3 cups shredded mozzarella cheese; 2 tablespoons grated Grana Padano (sub Parmesan or Parmigiano-Reggiano); toppings of your choice; 1 teaspoon extra-virgin olive oil (for drizzling over the top of assembled pizza before baking)

Description

This homemade thick-crust pizza is fluffy, chewy, and crispy on the bottom, not dense or bready like many thick-crust pizza recipes. Made with Italian 00 flour and just 5 ingredients, this thick-crust pizza dough recipe is so easy your kids can help. It uses the same base as our favorite 00 flour thin crust pizza dough recipe, shaped thicker for a soft, airy interior you won't believe came from a home oven. Watch the quick video see how simple it is!

Ingredients

Units

For the Dough

480g 00 Italian flour (about 4 cups)*
300g warm water (between 110°F-115°F) (10 5/8 fluid ounces)
2 teaspoons Red Star Platinum instant yeast (9g) (sub active dry yeast)*
2 teaspoons sugar (9g) (sub honey or pure maple syrup)
2 teaspoons kosher salt (8g)
2 tablespoons extra virgin olive oil (30g) (sub other vegetable oil)*

For Working the Dough

2 teaspoons extra virgin olive oil (for oiling the dough bowl and dough balls)
1 tablespoon of 00 flour (for incorporating into the dough while kneading it)

Toppings

1/4 to 1/3 cup pizza sauce per pizza
1 cup to 1 1/3 cups shredded mozzarella cheese
2 tablespoons grated Grana Padano (sub Parmesan or Parmigiano-Reggiano)
toppings of your choice
1 teaspoon extra-virgin olive oil (for drizzling over the top of assembled pizza before baking)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Combine dry ingredients. Whisk together the flour, instant yeast, sugar, and salt in a large bowl. Add the olive oil and about half of the warm water. Mix until a shaggy dough forms, adding more water as needed until you can form a ball that's not wet or sticking to your fingers. You may not need all the water, or you may need a touch more, depending on your flour and humidity. If using active dry yeast, see notes below.
Knead the dough. Knead on a lightly floured surface for 10 to 12 minutes by hand (or 8 minutes in a stand mixer on medium #2 speed on my Kitchenaid) until smooth, elastic, and slightly tacky. Sprinkle a little flour as needed to prevent sticking, but avoid adding too much, or the dough will become dry. Even a tacky dough becomes less sticky after proper kneading for several minutes.
First rise. Place the dough in a lightly oiled bowl, cover tightly, and let rise in a warm spot for about 90 minutes or until doubled in size.
Portion the dough and second rise. Punch down the dough and divide into 4 equal pieces. Shape each into a smooth ball by folding under and rolling on the countertop to seal the bottom. Place on a lightly oiled pan, brush with oil, and cover with sustainable cling film. Let rise 30 minutes until visibly puffy and more airy-looking with a slight sheen.
Preheat the oven. While the dough balls are on their second rise, preheat your oven to its highest setting with a pizza stone or baking steel inside. Allow at least 30 minutes to preheat (1 hour is even better).
Create the crust. Place a dough ball on a lightly floured surface. Press a 1-inch border around the edge to form the cornice (the raised outer crust). Flip and press gently on the center only, being careful not to deflate the rim. Hand-stretch to about 10 to 11 inches, turning and pressing as you go for even thickness. Do not use a rolling pin. Transfer to a semolina-dusted peel or parchment paper.
Assemble and bake. Top with sauce (about 1/4 to 1/3 cup), Grana Padano, mozzarella, and toppings of choice. Drizzle with olive oil. Bake 10 to 14 minutes until the crust is golden, cheese is bubbly, and the bottom is crisp. At 450-475°F, expect closer to 14 minutes. At 500-550°F, closer to 10.

Notes

Active Dry Yeast: If using active dry yeast instead of instant yeast, dissolve it in the warm water with the sugar first. Let it sit for 5 to 10 minutes until foamy before adding it to the flour mixture.

Cold Ferment for Better Flavor: You can cold ferment at two different stages. Option 1: After kneading, place the whole dough in a lightly oiled airtight container and refrigerate for 24 to 72 hours. Remove, divide into balls, and let them come to room temperature for 60 to 90 minutes before shaping and proceed with instructions. Option 2: Complete the first rise and shape the dough into balls, then place them in an oiled ziptop bag, remove the air, and refrigerate for 24 to 72 hours. Remove and let them come to room temperature for 60 to 90 minutes before shaping. Either method works. The longer the cold ferment, the more flavor and digestibility you get. See the main post for more details.

For Baking in Ooni Volt 12 Electric Pizza Oven/Outdoor Pizza Oven: If baking in an Ooni Volt 12 or similar countertop or outdoor pizza oven, preheat to 662°F (350°C). Bake for 5 to 6 minutes, turning the pizza as needed for even browning.

Sugar is Optional: The small amount of sugar feeds the yeast and helps with overall color and browning, but you can leave it out if you have dietary restrictions. The dough will still rise, just a little more slowly, and won't have the same golden brown color.

Don't Overload the Toppings: Thick-crust pizza needs less topping than you think. Overloading prevents the center from baking through and makes the crust soggy. Less is more, as you'll see in my Ultimate Guide to Pizza Toppings and Doughs post.

Flour Substitutions: This recipe is written for Italian 00 flour. Bread flour is a great alternative that produces a chewier crust with larger air pockets. All-purpose flour will work in a pinch, but will give you a denser result. Do not substitute self-rising flour.

Prep Time: 15 minutes
Rise or Proofing Time: 120 minutes
Cook Time: 10 minutes
Category: Pizza
Method: Baked
Cuisine: Italian

Nutrition

Serving Size: 1 (12-inch) Pizza
Calories: 505
Sugar: 2g
Sodium: 485mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7,5g
Trans Fat: 0g
Carbohydrates: 92g
Fiber: 3g
Protein: 14g
Cholesterol: 0g