A Tradition in Family Baking

Cheesy Crust Pizza

Cheesy Crust Pizza
This thick and chewy homemade pizza crust is perfect for pizza night!
Yield: Two 12-inch pizzas
  • 1 cup water
  • 2¼ cup bread flour
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup Parmesan cheese, grated
  • 2¼ tsp Red Star Active Dry Yeast

Pizza Sauce and Toppings
  • 1 lb. pork sausage
  • ¼ cup chopped onion
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 15-ounce can tomato sauce
  • 1-1/2 teaspoons Italian seasoning
  • 2 cups (8 ounces) shredded Mozzarella cheese
  • 2 cups (8 ounces) shredded Cheddar cheese
  • ¼ cup grated Parmesan cheese
  1. Recipe featured at Layers of Happiness.

  2. In medium mixing bowl, combine 1 cup flour, yeast, Parmesan cheese, salt and pepper; mix well. Add water (120 -130°F) to flour mixture. Mix by hand until almost smooth. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 2 to 3 minutes until dough is smooth and elastic. Cover dough; let rest 15 minutes.

  3. In large fry pan, lightly brown sausage; drain. Add onion, cumin and fennel seeds. Cook until onion is soft; set aside. Combine tomato sauce and Italian seasoning.

Preparing Pizza
  1. Divide dough into 2 parts. With well-floured or greased fingers, press each half into greased 12-inch pizza pan, forming a rim around edge. Spread half of sauce over dough. Spoon half of sausage mixture evenly over sauce. Sprinkle cheeses on top. Bake in preheated 425°F oven for 20 to 25 minutes until edge is crisp and golden brown and cheeses are melted. Serve immediately.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

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  1. I noticed the above recipe for the cheesy crust pizza does not state a rising time for the dough, it only says to let rest for 15 minutes. Does this dough not need to rise prior to baking?

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