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Mini Thick Crust Pizzas!

Let me show you how to make mini thick crust pizzas using a variation of my very simple Pizza For Two recipe.

Freely use this recipe for your enjoyment, but please do not republish.

9 oz. Bread flour* (1¾ cups if stirred first, scooped and leveled)
1 teaspoon Active dry yeast
¾ cups Warm water -I like to use spring water (100-110°F)
½ teaspoon Sugar
2 teaspoons
Olive oil
1 teaspoon Kosher salt (or other uniodized salt)
1-2 tablespoons   Olive oil (for the sheet pan)

* Weigh the flour for best results
  1. Measure flour into a medium sized bowl. Add yeast and pour the water over the yeast.
  2. Add the sugar and salt and olive oil. Try not to put the salt directly on top of the yeast. Let it all sit for 30 seconds to soften yeast.
  3. Stir until the mixture begins to hold together. Use your hands to gather it into a dough. Scoop the dough mixture onto table or counter top and knead vigorously for 3 minutes. Use as little dusting flour as necessary. Watch my YouTube video to see how the dough is made.
  4. Round the dough and place back in mixing bowl. Cover. If your kitchen is cool, set bowl in a shallow pan half filled with warm water.
  5. After 40-60 minutes the dough should be risen to about double in size. At this point the dough may be refrigerated overnight for a better quality product (as was done with the dough seen on this page). A floured finger should leave an indentation when gently pressed into the dough.
  6. Take the dough out of the bowl onto your work surface. Cut the dough into 4 pieces and round each piece. Try not to use too much flour while rounding the dough. Pinch the dough to seal.
  7. Pour a little olive oil on a sheet pan and roll each piece of dough in the oil. (If you spray with non-stick spray, you can use less olive oil.) Cover and let rest for 15-20 minutes. You can use a sheet pan lined with foil or parchment paper for easier cleanup.
  8. Time to make the pizzas! Spread out each piece of dough with your fingertips onto the sheet pan. If the dough resists stretching to much, recover and let it rest another 10 minutes.
  9. When all pieces are stretched, put on your favorite toppings. Bake the pizzas in a 410°F oven for about 20 minutes.
  10. Remove them from the pan. Yum! You may want to make a double batch!


1) Don't stretch the dough too thin, because we want thick pizzas. When all pieces are stretched, put on your favorite toppings.

2) I begin with my Sweet Tomato Sauce.

3) Then I topped with a 50:50 blend of Monterey Jack and mozzarella cheeses.

4) Used what I had on hand - pepperoni, mini sweet roasted peppers, fresh basil and fresh rosemary. Finished off with a dash of pepper.

5) Ready to go in the oven

6) Baking in the oven!

For more information on yeast doughs, please see the following articles: ©2015 Susan J. Sady