I promised yesterday to share the recipe today so here it comes.
For one large thick crust pizza:
- 2.5 cups white or wheat flour
- 8 tsp white sugar or splenda, or 4 tsp dried stevia powder
- 1 Tbsp dry active yeast
- 3 Tbsp extra virgin olive oil ( or a similar oil)
- 1 – 1 1/2 cups warm water.
Now, I do this all in a stand mixer. It makes it very easy. You could do this with a hand mixer or by hand but it will be a lot more work.
I pour in the flour first. Next is the sugar and yeast. Then I give it a quick mixing, usually less than 5 turns on the mixer. I do this to more evenly spread the sugar and yeast. I then pour in the oil and start the mixer on low. Once it has been mixing a minute or so I slowly pour in the warm water. I start with a cup. For some reason ( humidity maybe) it sometimes needs a bit more water. I add it slowly, shaking the bowl a bit to make sure all is grabbed by the dough hook and incorporated into the ball of dough.
The finished product of raw dough should be mildly sticky, but a dusting of flour will allow you to easily get it all from the bowl and form a ball.
Place this on a floured large cutting board or similar surface, cover with a damp dark cloth and allow to rise 1-3 hours depending on the temperature in the area. It should double or more in size.
We cook our pizza on a Pizzazz oven. On it we cook 10 minutes lower and then 11-12 minutes on dual. This usually makes it thick, soft and just a touch crisp. It may have to be pushed down a bit if it rises beyond the cook area according to my guy.
For the pizza I have saved to my recipes on myfitnesspal.com I put the tomato sauce ( 2-3 Tbsp) 15 pieces of pepperoni and one cup of mozzarella shredded cheese.
This pizza is cut into 8 pieces.
The nutrition breaks down as the following per piece:
Well, I hope you give it a try and enjoy it. Add whatever toppings you like and adjust the nutrition accordingly.
Keep it going,