Milk replaces water in this recipe to add flavor to the dough. If milk isn't available, substitute with water.
4 cups bread or all-purpose white flour
11/4 cups lukewarm milk
21/4 teaspoons active dry yeast
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
1/4 cup additional milk
1. Preheat oven to 450 F.
2. Prepare the dough "starter." In a large liquid measuring cup, add the 11/4 cups warm milk, 1 teaspoon
sugar and the yeast. Stir and set aside for 5 minutes. Allow the starter to foam up, which is called proofing.
3. In a large mixing bowl, add the flour and make a well in the center of the flour. Add the salt. Mix to
4. Mix the starter with the remaining milk, olive oil and the flour in the mixing bowl until combined and a little
5. Either turn out the dough onto a floured surface and knead by hand for 8 minutes to get a smooth, elastic,
rubbery dough ball, or use a stand mixer with a dough hook to knead.
6. Put the kneaded dough in a bowl and drizzle with some olive oil. Cover the dough with a damp towel or
plastic wrap. Allow to rise around an hour, or until it doubles in size. The rate of rising will depend on the
temperature in the house and the potency of the yeast.
7. Sprinkle cornmeal on the bottom of the pizza pan. Deflate the dough and press into the pan. Stretch and
flatten as necessary.
8. Top with sauce, cheese and favorite toppings. Bake for about 12 to 15 minutes, or until the bottom of the
pizza looks slightly browned.
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