This recipe will give you pizza crust that isn’t too thick, but nice and soft like you would find at a pizza shop. Dress this crust up with the toppings of your choice.
Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water. Gather into a ball. Turn out an a lightly floured surface, and knead until the dough is smooth. Place in a well oiled bowl, and turn to coat the surface. Cover with a damp cloth, and place in a warm spot for 2 hours.
Punch down the dough. Roll out to fit a 14 inch pizza pan. Allow to rise until doubled in size.
Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color. Remove from oven.
Place desired toppings on the pizza. Bake for 20 minutes, or until toppings are done.
Per Serving: 78 calories; protein 2.5g; carbohydrates 14.5g; fat 1g; cholesterol 0.1mg; sodium 166.6mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.