Did you know the protein and sugars in milk actually help strengthen pizza dough while baking and create a beautiful, golden-brown crust? Try it for yourself!
- Prep: 20 min
- (8 g) 1 pouch instant (rapid rise) dry yeast
- 2 tsp (10 mL) sugar
- 1 1/4 cup (310 mL) warm milk (about 38C to 45C)
- 3 tbsp (45 mL) melted butter
- About 3 cups (750 ml) unbleached all-purpose flour
- 1 tsp (5 mL) salt
In a large bowl, mix yeast, sugar, warm milk (do not bring to a boil) and melted butter.
Let rest 10 minutes to allow yeast to activate. Foam will form along the surface.
Mix flour and salt. Gradually add to bowl, mixing with a fork, and eventually with your hands if using a fork becomes difficult. Incorporate flour until dough is consistent and fairly firm.
Flour a work surface and knead the dough, adding a bit of flour until dough no longer sticks. To knead, fold and flatten the dough for roughly 5 minutes, using the palm of your hand or fist.
Place dough ball in a bowl greased with butter, cover, and allow dough to rise in a warm, draft-free location. The dough must double in volume. This should take about 45 minutes.
Deflate the dough prior to working it according to the chosen recipe.
Suggestions for flavouring the dough: Grated Canadian cheese, fresh or dried herbs, spices, chopped dried fruit, chopped garlic, chopped caramelized onions, various types of flour. (The aromatics must be added at the same time as the flour.)
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||5 % / 56 mg|