Crusty Garlic Basil Pizza Dough

This pizza dough is so yummy and thick. It is great with meat toppings and perfect for veggie pizzas. I adapted this recipe from a basic dough that was in Sunset Magazine.

1 1/2 c warm water
1 package active dry yeast
1/4 c olive oil, plus a little more
4 c flour
1 1/2 tsp salt
2 tsp dried basil
1 tsp garlic powder

In mixer, stir together yeast and water. Let sit for about 5 minutes. Add the remaining ingredients and using a bread hood attachment, blend ingredients together on low for about a minute and then on medium speed for 10 minutes. Once dough is stretchy and smooth, pour a little more oil (about a tbs) onto the dough and using a spatula, coat dough ball in oil. Cover with a towel and let sit for about an hour, until dough has doubled in size. Punch down and let rise again for a half an hour. Once dough is done rising, oil a large pizza pan and press dough into it.

Top with your favorite sauce and toppings. I chose crumbled Italian sausage, Salame, onions, olives, chopped mushrooms, garlic, and lots of mozzarella. It would also be amazing with just slized tomatoes, and basil or pesto.

Bake at 350 for abour 25 minutes until the cheese is melted and browned. I recommend getting a pan that has holes in the bottom, that way your pizza will cook evenly.

Also, if you prefer a thinner crust, you can halve the dough and refrigerate or freeze the extra. It will take a bit more work to press or roll into your pan though.