Tuesday, March 26, 2013

Pizza Dough

This is an Italian recipe that came originally from my Aunt Margie who got it, as I understand it, from her Aunt. It required a lot of time, like bread dough; so, my mom adapted it to be able to make it quickly without waiting for it to rise.

  • 6 c. flour
  • 6 T. sugar
  • 1 T. salt
  • 1 T. yeast
  • 1 c. milk*
  • 1 c. water, warm
  • 5 T. oil 
  • parmesan cheese, garlic, oregano, etc. (optional)
Combine 3 c. flour, sugar, salt and yeast in large bowl. This is where you would add the parmesan cheese and possibly some garlic and/or oregano to flavor the dough. Then add the liquid ingredients and mix well. Add the remaining flour to make a kneadable dough. Divide into two clumps and spread in/on pans with your hands. You can also roll the dough out on a floured surface until it is about the right size for the pan. 

Bake at 425 degrees on the lowest rack for about 18-22 minutes.

* If you want to substitute water for the milk, that will work as well. You can also use 1/3 c. milk powder and 2 c. water. It's a very forgiving recipe!



Kizzie said...

I substitute the water with pineapple juice. Usually there isn't enough juice in a can of pineapple to cover the whole amount, but it adds some sweetness to the dough.

We love minced garlic in our dough, and Italian seasoning...or other similar seasonings. Fresh Parmesan cheese is yummy too.

Honymnrs said...

Great idea!

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