Cheesy Crust Pizza
This thick and chewy homemade pizza crust is perfect for pizza night!
Yield: Two 12-inch pizzas
For the dough:
  • 2¼ cups bread flour, divided
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • ½ cup Parmesan cheese, grated
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 cup water (120 -130°F)
For the pizza sauce and toppings:
  • 1-lb pork sausage
  • ¼ cup chopped onion
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 15-ounce can tomato sauce
  • 1½ tsp Italian seasoning
  • 2 cups (8 ounces) shredded Mozzarella cheese
  • 2 cups (8 ounces) shredded Cheddar cheese
  • ¼ cup grated Parmesan cheese
  1. In medium mixing bowl, combine 1 cup flour, yeast, Parmesan cheese, salt and pepper; mix well. Add warm water to flour mixture. Mix with a wooden spoon or dough whisk 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.
  2. 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.
  3. Recipe featured at Layers of Happiness. Photo is recipe without sausage topping.
Recipe by Red Star Yeast at