Thick Crust Pizza

Photo by Stephanie Knewasser

From the kitchen of Brian Barkwell

Pizza Dough

In a mixer:

11.25 oz flour (2 1/2 c)

12 oz semolina (2 c)

1 tsp yeast

2 1/4 tsp salt

Mix together. Set aside.

In a 4 c measuring cup:

1 2/3 c water

3 Tbsp oil

1 tsp sugar

Whisk together. Set aside.

Put dough hook on mixer.

Slowly add wet ingredients to dry.

Mix for 2 minutes.

Leave dough in bowl. Cover.

Rest 10 minutes.

Using dough hook, mix dough for 8 minutes on medium low.

Knead by hand for 30 seconds.

Place in a bowl. Cover.

Refrigerate for 24-48 hours.

Pizza Sauce

In a food processor:

28 oz can tomatoes, drained

2 tsp sugar

1/4 tsp salt

Puree for 30 seconds.

Set aside.

In a pan, over medium/ low heat:

1/4 c oil

3 garlic cloves, minced

Cook for about 2 minutes.


1 Tbsp tomato paste

3 anchovies, minced

1 tsp oregano

1/4 tsp red pepper flakes

Stir for 30 seconds.

Add pureed tomatoes.

Cook 25 minutes or until thickened.

Preheat a baking stone @ 500 for 1 hour.

Coat a rectangular pan with oil.

Spread/ roll dough to fit pan.

Cover with greased plastic wrap, rise 1 hour.

Spread sauce over dough.

Top with:

2 oz grated parmesan

12 oz grated mozzarella

Reduce heat to 450.

Bake pan on stone for 10 minutes.

Rotate pizza.

Bake another 10-15 minutes.