Thick Crust Pizza Shells Oamc
Take your homemade pizza game to new heights with Thick Crust Pizza Shells OAMC (Once-a-Month Cooking), a recipe designed for convenience and versatility without sacrificing flavor. This easy-to-follow dough recipe yields four hearty, thick crusts perfect for any pizza lover seeking a chewy yet crisp foundation for their favorite toppings. Made with pantry staples like all-purpose flour, active dry yeast, and olive oil, these pizza shells are par-baked for optimal texture and can be stored in the freezer for up to three months, making them ideal for meal prep. Whether hosting a pizza night or craving a quick dinner, simply pull a crust from the freezer, add your favorite toppings, and bake to golden perfection. With minimal prep and maximum payoff, this recipe is perfect for busy households and pizza enthusiasts alike!
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 2 tablespoons Active dry yeast
- 2 teaspoons Salt
- 2 tablespoons Sugar
- 2.5 cups Warm water (around 110°F/45°C)
- 2 tablespoons Olive oil
- 1 for greasing Non-stick cooking spray
Instructions
In a large mixing bowl, combine warm water and sugar. Stir until dissolved, then add the active dry yeast. Let the mixture sit for 5-10 minutes until frothy. This indicates that the yeast is active.
In a separate large bowl, combine all-purpose flour and salt.
Slowly add the frothy yeast mixture and olive oil to the flour mixture. Stir until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic.
Lightly grease a large bowl with non-stick cooking spray and transfer the dough into the bowl. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
Once risen, punch down the dough to release air bubbles. Divide the dough into 4 equal portions for individual pizza shells or keep it whole for larger pizzas.
Roll out each portion to your desired thickness and shape. For a thick crust, aim for about 1/2 inch thickness.
Preheat the oven to 425°F (220°C). Place the rolled-out dough onto a parchment-lined baking sheet or a pizza stone.
Bake the pizza shell without toppings for 7-10 minutes to par-bake it. This step helps ensure a crisp bottom when reheated later.
Allow the shells to cool completely if planning to freeze. Wrap each shell tightly in plastic wrap and then aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months.
To use frozen pizza shells, preheat the oven to 425°F (220°C). Remove the shells from the freezer, add your preferred toppings, and bake for 10-15 minutes until the crust is golden and the toppings are bubbly.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.7 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
