pizza base-calzone dough

Thick -crust pizza base/calzone dough

When you’re serious about your pizza, a sly, thin crust just isn’t going to do. Our thick-crust pizza base highlights the real hero of the pie: its crust. We’re talking about a 12-inch pizza that feels like a 16 inch. Even better, this recipe is good for 4 pies.

In fact, our thick-crust pizza base recipe is so thick and versatile, it can even be used as a calzone recipe! Imagine: one of the best things to happen in Italian cuisine, prepared fresh and easily in your kitchen. If you thought calzones were delicious, just wait until you try the homemade version. Use this pizza recipe to get 6 calzones.

The thick-crust pizza base recipe only needs six ingredients, and you probably have most (if not all) already sitting in your kitchen. It begins with a couple of tablespoons of granular yeast, one of the best-kept secrets to a perfect pizza recipe. Add some water, salt, olive oil, flour and (of course) water, and you’re good to go!

Even better, the thick-crust pizza base recipe isn’t all that difficult to prepare. A little kneading here, some smoothing there and allowing it to sit for a while. That’s right: taking a break is actually required for this recipe.

After adding a few of your favourite toppings, it only takes 15 minutes to bake your perfect, homemade calzone or pizza recipe. With 12 inches of thick crust (or 10 inches for calzones), it’s a meal sure to fill you up with enough leftovers for tomorrow’s lunch. If you’re not sure of the best pizza toppings to add, browse a few of our other pizza recipes! You may even find a few toppings (or combinations of toppings) that you would’ve never thought of before – and certainly would’ve never found in your local pizza parlour.


Makes 4 x 30cm (12in) pizzas or 6 x 20-25cm (8-10in) calzoni

  • 2 tbsp dried granular yeast
  • 500m1 (18f1 oz) lukewarm water
  • 750g (1lb 10oz) plain flour
  • 80g (3oz) cornmeal or polenta
  • 2 tsp salt
  • 125m1(4fl oz) olive oil


  1. Sprinkle the dried granular yeast into the water. Leave to dissolve for 5-10 minutes.
  2. Combine the flour, cornmeal and salt in a large mixing bowl. Make a well in the centre and slowly add olive oil and yeast mixture. Stir with a wooden spoon until the mixture is roughly combined. It will be quite moist.
  3. Lightly flour a work surface and tip out the dough. Knead for 8-10 minutes, until smooth and elastic. Place the dough in a large, clean, oiled bowl, cover and leave to rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 220°C/425°F/Gas mark 7. Knead the dough again a few times, then divide it into four equal parts to make four 30-cm (12-in) pizzas, or six equal parts to make six 20-25-cm (8-10in) calzoni. Place on a lightly floured baking sheet.
  5. Add your toppings and cook in the middle of the preheated oven for 14-16 minutes or until crispy and golden and the base sounds hollow when tapped.

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