Thick Crust Pizza Dough

Oh yes. Chicken and pineapple pizza. One of my husband's favorite things. And the most recent request concerning this pizza was for a thick crust version. So now I share with you my very favorite thick crust pizza dough recipe:

Thick Crust Pizza Dough:

2 tsp yeast

a pinch of sugar
1 1/2cups warm water
4 cups flour (I usually use whole wheat flour for 2 of mine)

1/2 cup olive oil

1 tsp salt

Italian herbs if desired

Start by mixing together your water and sugar. Add the yeast and allow to proof until foamy. Then stir in the oil, salt, herbs (if using), and flour (adding flour 1 cup at a time). Knead until smooth (about 5-10 minutes). Place your dough in a well oiled bowl, turn to coat, and cover. Let rise until doubled (about an hour).

Once dough has risen, punch dough down. (*From here, you can refrigerate until you want to use it if desired. Just let it come to room temperature before topping/baking.) Roll dough out (I use my hands, feel free to use a rolling pin) into desired shape, keeping it about 3/4 inch thick throughout. Let rise 10-15 minutes. Then top as desired and bake 15-20 minutes at 425 degrees until cheese is melted and crust is golden. See?

Yummy!