I thought that I already had the best pizza dough recipe until I tried this one from epicurious. It's easier to roll out so you can make a thinner crust. It does have milk in it, which is a plus when we are swimming in milk. We'll probably use the other crust recipe still for times when the goats arent producing enough milk.
Pizza Dough
makes enough for 4 thin, rectangular pizzas on half sheets
2 1/4 teaspoons dry active yeast
1/2 warm water (between 100 and 110 degrees)
1/8 teaspoon sugar
3/4 cup cold milk
2 tablespoons olive oil
3 cups flour
1 teaspoon kosher salt
extra olive oil for the proofing bowl
In a stand mixer, combine the warm water, sugar, and yeast. Cover and let proof 5 minutes.
Add milk and olive oil
Add flour and salt, mixing on low, then increase the speed and mix for 7 minutes.
Let the dough rest on a floured surface for 2 minutes then knead 20 times and roll into a ball.
Oil a bowl, roll the dough in it, then cover the bowl with a cloth to rise for 1 hour.
Preheat oven to 450 degrees. Divide the dough into 4 balls (extra dough can be frozen). Roll or stretch the dough.
Cook the dough for about 4 minutes before garnishing.
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