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Cheesy Crust Pizza

Cheesy Crust Pizza
This thick and chewy homemade pizza crust is perfect for pizza night!
Yield 2 (12-inch) pizzas




  • 2 1/4 cups bread flour, divided (divided)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup Parmesan cheese (grated)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon pepper
  • 1 cup warm water (120 -130°F)

Pizza sauce and Toppings

  • 1 pound pork sausage
  • 1/4 cup chopped onion
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 (15oz) can tomato sauce
  • 1 1/2 teaspoon Italian seasoning
  • 2 cups (8oz) shredded Mozzarella cheese
  • 2 cups (8oz) shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese


  • Prepare pans: grease two 12-inch pizza pans. Set aside.
  • Preheat oven to 425°F.
  • In stand mixer bowl, add 1 cup flour, yeast, Parmesan cheese, salt and pepper; mix well. Add warm water to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Peat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Cover dough; let rest while preparing toppings.
  • Prepare toppings: In large fry pan, lightly brown sausage; drain. Add onion, cumin and fennel seeds. Cook until onion is soft; set aside. In a medium bowl, combine tomato sauce and Italian seasoning; set aside.
  • Punch down dough. Divide dough into 2 equal parts. With well-floured or greased fingers, press each half into greased prepared pans, forming a rim around edge. Spread half of sauce over dough. Spoon half of sausage mixture evenly over sauce. Sprinkle cheeses on top.
  • Bake for 20 to 25 minutes until edge is crisp and golden brown and cheeses are melted. Serve immediately.


Toppings listed are optional. Customize with your favorites.
 Photo by Layers of Happiness.

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Review & Comments

Sandy Loney | Reply

5 stars
I’ve been making this crust for over 20 years and my kids loved it. Now I’m making it for my grandkids and they’re helping me make it. They love to kneed it!! I’m so glad it was on line as my paper recipe is at home.

Coleen Sander | Reply

5 stars
This is a great pizza crust recipe. I use it all the time. I use either quick rise or regular yeast.

Nicole Kapp | Reply

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?

Red Star Yeast | Reply

Hi Nicole,
You do not need to let the dough rise after shaping. Just top, bake and serve!

Happy baking!

Nicole Kapp | Reply

Thank you!

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