Saturday, December 4, 2010

Thin and Rich Pizza Crust (10-inch)

Making your own pizza dough can seem daunting. But this recipe involves less than 10 minutes of actual working time. And kneading the dough by hand can be fun and relaxing.

The addition of milk and olive oil makes the crust rich yet light. I use whole milk for extra richness. Vegans can use soy milk or rice milk.


3 tablespoons very warm water
3 tablespoons warm milk
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
Pinch of sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
3/4 to 1 1/4 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water and milk. Add the yeast and sugar, and stir until the yeast dissolves. Stir in olive oil and salt.

Gradually add the flour, a little at a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

On a baking sheet, press the dough into a 10-inch round, with the edges slightly thicker to contain the toppings.

Top with your favorite vegetables and cheeses.

Bake in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- Makes one 10-inch pizza (3-4 servings)

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