Who’s ready for another pizza recipe?!?!! Not just any Pizza but THICK CRUST PIZZA!!! Yes, I love all kinds of pizza regardless of crust: thick, thin, and even bubbly cheesy saucy Chicago deep dish pizza. All wonderfully delicious 😋 in their own unique crusty way. This hybrid Italian Focaccia Pizza however holds a special place in my pizza heart and ranks number 2 on my favorites (classic margarita pizza ranking number 1 find recipe here). The crust, the chew, the thickness while still having that oh so bubbly soft interior! I mean what’s not to love?!!!
Not to mention the pizza can be par-baked and frozen for a great make-ahead crust. You can also make the dough 24 hours ahead by chilling it in the fridge. The versatility of this dough is what makes it one of my favorite recipes along with the taste!
Make-ahead Dough Tips:
Refrigerate the dough after performing the bowl folds. The dough can be refrigerated from 8- 72 hours. After refrigeration, place the dough into a well aluminum foil lined pan with a drizzle of olive oil or use parchment paper for oil-free. Press and lightly stretch the dough to fit the corners. It’s okay if it shrinks back. The dough will fill the pan once it has completed its final proof for 1-2 hours. The warmer the environment the faster the dough will proof.
Par-bake Crust Tips:
Bake the crust for 16-18 minutes until lightly golden brown. Remove the crust from the oven and let it cool on a rack for 2 hours. Long-term storage: Wrap the crust with plastic wrap or wax paper along with foil for extra protection and freeze for up to 6 months. Short-term storage: Wrap loosely in foil or in a paper or bread bag for up to 3 days. Second Bake: Preheat the oven with a pizza stone or baking sheet in the second upper rack. Layer the toppings (see suggestions below) on the pizza and bake for 15 minutes and an additional 5 minutes if from frozen. If you like a charred topping switch to broiler mode for 2-5 minutes.
Pan Sizes and Baking Time
- Dimensions: 8”X 4” Baking Time: 16-22 minutes Note: serves 2
- Dimensions: 8”X 8” or “9” cake pan Baking Time: 18-24 minutes Note: serves 4
- Dimensions: 13”X 9” Baking Time: 22-26 minutes Note: serves 6
Origins of thick crust Pizza
You have probably seen many variations of thick crust pizza like Detroit style pizza with the iconic red sauce racing stripes. Surprisingly, Gus Guerra’s Detroit Pizza was not the first. The origins of thick crust pizza started in Sicily. I know not much of surprise there but the story does have a unique twists.
One source claims the first pizza was created for a prince using a focaccia style dough the nuns of monastery of San Vito would make. It focaccia was known as “sfincione” which means “thick sponge” in Italian.
Thick sponge of deliciousness that was then topped with a béchamel, chicken, peas, and other savory toppings. The prince chefs altered the nuns recipe to include local ingredients to Bagheria like sardines, tuma cheese, and local produce. The recipe was so beloved by the prince it became a standard in local bakeries.
The second source which many locals swear as the true story began at the community ovens. Families would bring there sfincione down to the master ovens and top with local produce like tomatoes and cheese to make it a complete meal. The wood-burning ovens in Bagheria are still there today and are fueled by the olive branches. I mean can you imagine the smell of pizza in a wood-burning oven that uses olive branches for wood. It has to be nothing but Pizza Italian heavenly smells in that town.
Similar to the people of Bagheria, I repurposed my favorite focaccia recipe and turned it into a pizza. I had know idea until after researching the origins of thick crust Pizza that I had followed suite in the Sicilian way of making traditional wood fired pizza. I hope you enjoy this slice of history as much as the pizza!
Ingredients
Crust
Toppings
Instructions
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Before you begin make sure to scale recipe per desired pan and serving size. Notes on sizes at end of recipe. Default recipe scales for 8” by 8” or 9” round cake pan. In a large bowl, mix the flour, salt, and yeast until well combined. Add the water and half of the olive oil and mix until thoroughly combined.
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In a clean oiled bowl, cover the dough and place it in a warm spot (temp 70°F to 75°F) for 15 minutes (or cold environment let it rise for 30 minutes), then give it a bowl fold: Use a wet hand to grab a section of dough from one side, lift it up, then press it down into the middle. Next turn the bowl by 90° and repeat 3 to 6 times, until you have circled the dough and it’s become resistant to stretching.
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Cover the dough with plastic wrap, set aside for another 15 minutes, then perform the bowl fold again. Repeat this for a total of 3 times if possible but 2 should be enough.
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Let the dough rise for 1-2 hours on the counter or refrigerate for 8-72 hours until roughly doubled in size.
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Next, line the pan with foil for easy removal and coat the inside of pan (see sizes in notes) with the remaining olive oil, being sure to oil up the sides of the pan. Transfer the dough to the pan and turn it once to coat in oil.
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Stretch the dough gently to fill the pan. It’s okay if it’s a bit short of filling pan. Using your fingertips to dimple the surface and help fill the pan. You can also wait until placing in oven to dimple dough for more dramatic look. (Note if your dough resists let it rest for 15 minutes and try again.)
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Cover the dough and let it rest for 1 1/2 to 2 hours, until the dough is visibly puffy and has filled the pan. It should about double height wise.
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In the last 45 minutes of the rise time, preheat the oven to 450°F up to 475F if possible with a baking stone or steel on the second to bottom rack.
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Add a grizzle extra olive oil and bake for 12 minutes. Remove add toppings of choice and bake for another 12-14 minutes. For bubbly browned cheese turn broiler on for another 2-5 minutes. To parbake crust see notes below on baking times. Let finish pizza cool on rack for 5 minutes before serving and parbake crust should cool before wrapping and storing.
Note
Parbaked:
Bake the crust for 16-18 minutes until lightly golden brown. Remove the crust from the oven and let it cool on a rack for 2 hours. Long-term storage: Wrap the crust with plastic wrap or wax paper along with foil for extra protection and freeze for up to 6 months. Short-term storage: Wrap loosely in foil or in a paper or bread bag for up to 3 days. Second Bake: Preheat the oven with a pizza stone or baking sheet in the second upper rack. Layer the toppings (see suggestions below) on the pizza and bake for 15 minutes and an additional 5 minutes if from frozen. If you like a charred topping switch to broiler mode for 2-5 minutes.
Pan sizes:
Dimensions: 8”X 4” Baking Time: 16-22 minutes. Serves: 2
Dimensions: 8”X 8” or “9” round cake pan Baking Time: 18-24 minutes. Serves: 4
Dimensions: 13”X 9” Baking Time: 22-26 minutes. Serves: 6
