5 out of 5 with 1 ratings
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This delicious and both crunchy and chewy pizza dough makes 2 large thick crust pizzas.
| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 40 min |
| Level of Difficulty | Easy |
| Servings | 3 |
Ingredients
4 and 1⁄2 cups of bread flour1 and 1⁄2 teaspoons of sugar1 and 1⁄2 teaspoons of salt2 and 1⁄4 teaspoons of instant dry yeast3 tablespoons of olive oil1 and 3⁄4 cups of warm water (approx. 105°F)
Get Portuguese ingredients 
Directions
- Combine all of the dry ingredients in a bowl and whisk to blend.
- Add the remaking ingredients to the bowl, and using a dough hook, blend the dough until everything is incorporated (kneading the dough with the hook for 5 minutes).
- Grease a large bowl, shape the dough into a ball and place in the greased bowl.
- Grease the dough, cover with plastic then place in the fridge overnight.
- Remove from the refrigerator and divide the dough into 2 or 3 parts, depending on whether you want thin or thick crust pizzas (at this point, you can freeze it (well wrapped), if you like).
- Shape into balls and let rest for about 2 hours before baking.
- Shape the pizzas using your hands and place on parchment paper, then on the pizza pan.
- Add your preferred pizza sauce and top with desired toppings. *I prefer not to use too much sauce, and I like to sprinkle some dry basil and Parmesan cheese prior to adding the mozzarella cheese and toppings.
- Preheat the oven to 500°F If using a pizza stone, place it in the oven prior to heating the oven.
- Using the pizza pan, slide just the pizza and the parchment paper, onto the hot stone.
- Bake for approximately 7 minutes, or until desired colour is reached.
- To remove from the oven, slide the cooked pizza using the parchment paper, back onto the pizza pan.
- Let it cool several minutes before slicing, enjoy.
Recipe & Photo Credit: Chef Gorete, food.com
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