Ingredients
2-1/4 tsp active dry yeast (or instant)
1/2 tsp brown sugar
1-1/2 cups very warm water (~110 degrees F)
1 tsp salt
1 T Italian seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 cup grated Parmesan cheese
2 T olive oil
3-1/3 cups all purpose flour (I tend to use more...probably due to the way I measure flour...)
Directions
1. In a large bowl, dissolve the yeast and brown sugar in the water and let it sit for 10 minutes. (I don't always let it sit because I use SAF instant yeast.)
2. Stir in the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese, and olive oil. Mix in 2-1/2 cups flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. (I do all of this in my Bosch mixer instead of on the counter.)
4. Place the dough in a well-oiled bowl, cover. Let rise until doubled, about an hour.
5. Punch down the down and form into a tight ball. Allow the dough to relax for a minute or so before rolling it out.
6. Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, place your toppings on the dough and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 to 20 minutes before topping and baking. (I prefer to pre-cook my thick crusts for about 4 minutes in the preheated oven before topping and baking again.)
7. Bake pizza in preheated oven until cheese and crust are golden brown, about 15-20 minutes (less if you have prebaked your crusts.)
*This recipe will fill a 17x12 cookie sheet perfectly. Or you can roll it out and make three small pizzas by shaping and then placing into an 8" cake pan.
Ingredients for Double Recipe
Ingredients
4.5 tsp (1.5 T) active dry yeast (or instant)
1 tsp brown sugar
3 cups very warm water (~110 degrees F)
2 tsp salt
2 T Italian seasoning
2 tsp garlic powder
1 tsp onion powder
1 cup grated Parmesan cheese
1/4 cup olive oil
6-2/3 cups all purpose flour
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