Big Fat Crust Homemade Pizza Dough Recipe

We have pizza at least every other week for dinner. We usually buy 2 frozen ones or one huge Walmart one for the four of us. Hey, you have to have a few slices left over for cold breakfast the next morning, right? We’ve been pretty short on money this month so I’ve been making things with what we have on hand instead of running to the store to buy extras.
Homemade pizza dough always tastes better anyway and this one is no exception! My family decided I should make it all the time and I have plans to make up extra dough to pop in the freezer. I’d like to try and make it whole wheat next! Try our really cheesy version and let me know what you think!
Homemade pizza recipe
Big Fat Crust Homemade Pizza
Prep time
Cook time
Total time
Bake up this ultra thick pizza crust topped with everything but the kitchen sink!
Serves: 8
  • 2¼ tsp active dry yeast
  • 1 c warm water
  • ½ tsp salt
  • 1 Tbs sugar
  • 2 Tbs olive oil
  • 2½ - 3½ c all purpose flour
  • 1 Tbs cornmeal
  • 1 8oz can tomato sauce
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 1 tsp sugar
  • 1 tsp minced dry onion
  • 1 clove garlic minced (optional)
  • 8 oz of grated cheese (mozzerella & monteray jack are good mixed)
  • 34 slices pepperoni (about ⅓ of a pillow pack)
  • 1 4oz can sliced mushrooms (drained)
  • ½ red or green pepper diced or sliced into rings
  • ¼ c sweet banana peppers (drained)
  • Parmesan cheese
  • Any other toppings your family likes!
  1. Dissolve yeast, salt and sugar in warm water until bubbly (about 5 minutes). Add olive oil and 2 cups of flour. With dough hook attached, mix at low speed for 2 minutes until smooth (or beat by hand).
  2. Add remaining flour ½ a cup at a time, mixing well after each addition, until dough forms a soft ball and clears sides of mixing bowl. Knead dough at low speed (or by hand on lightly floured surface) until smooth and elastic (about 2 minutes).
  3. Grease bowl with 1 Tbs olive oil, add dough ball and turn to coat. Cover with damp towel and let rise in warm place for 1 hour or until doubled in size. Punch down dough.
  4. Meanwhile, mix together all sauce ingredients and set aside.
Preheat oven to 450 degrees.
  1. Sprinkle large round stone with 1 Tbs cornmeal. Shape dough into circle large enough to cover pan forming a slight rim to hold sauce in. Brush edges lightly with olive oil and poke shell a few times with a fork.
  2. Spread sauce to within ½" of edges. Sprinkle with ¾ of the cheese. Layer pepperoni, mushrooms, peppers, and other toppings. Sprinkle with remaining grated cheese and up to ¼ cup of parmesan cheese.
  3. Bake in preheated oven for 15 - 20 minutes until crust is lightly browned and cooked through.

adapted from my awesome KitchenAid mixer book :)


About the Author

Henrietta Newman is a self-loving empty-nester into smudging, nature, yoga, fitness, healthy living, hunting, camping, hiking, tech, video games, gadgets, recipes, reviews and more.
With a love for the outdoors and visiting local attractions in and around NW PA and Lake Erie, you never know what you'll find in my nest! Subscribe to A Hen's Nest so you don't miss the fun!



  1. 1
    Jenny Sims says

    That crust looks fantastic! Looking forward to giving this one a try.

  2. 2
    judy gardner says

    i have never made pizza dough from scratch, but it doesnt sound that hard! and the picture looks amazing!

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