Worlds Easiest Home-Made Pizza Dough
1 envelope fast rising active dry yeastDirections:
1/4 cup H2O
1+1/4 tsp sugar
1 cup milk
1 tsp salt
1/8tsp baking soda
3 cups all purpose flour
- dissolve sugar in warm water
- add yeast, stir and let stand 10 minutes (till bubbly)
- combine milk and salt in saucepan
- heat over low-heat until lukewarm (40-46C)
- pour milk, baking soda & yeast mixture into large bowl
- add 1+1/2 cup flour and mix until smooth (dough will be sticky)
- stir in enough flour to make batter stiff
- press dough into oiled pizza pan (coat hands with flour so you don't wear the dough!)
- brush dough with oil
- let rise 10 minutes
- top pizza
- bake at 400F/200C for 20-25 minutes
I rarely follow the recipe exactly. Here are a few shortcuts and tips:
- You can just microwave the milk, to speed up step 3.
- If you use a seasoned pizza stone, you do not need to use any oil in step 8.
- You can skip oiling the dough in step 9. It's not strictly necessary, but it is nice on the crusts, if small amounts are used.
- If you're slow about topping the pizza, it'll rise while you top it. Alternately, if you skip this step, you'll get a nice thin crust pizza, which is also decent.
- You can use brown sugar instead of white sugar, for slightly different flavour.
- By varying the amount of milk and flour you use, you can make the dough more or less bread-like. This gives you lots of options for deep dish pizza, rolled crusts or thin pizzas (just like Nat's Pizza on Broadway and Stevens - Best pizza in Vancouver.)
- Rolling out the dough instead of pressing it down will give you a thinner, more even pizza dough. (I find this is much easier, with a pizza stone.)