Milk Dough for Pizza

Due to the added milk, the dough will be slightly whiter, while being beautifully crispy on the outside and soft, light, and fluffy on the inside, melting in your mouth.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Wheat flour, white, multi-purpose

  • 2 dl Water

  • 1 dl Milk, whole milk

  • 21 g Yeast, dry

  • 1 teaspoon Sugar, white

  • 1 teaspoon Salt, table

  • pieces Oil, olive

Steps

  1. Sift the flour into a bowl and make a well in the center. Pour the mixture of milk and water into the well. Add crumbled yeast and sugar, and gently mix the contents of the well with a fork to combine the ingredients. Let it sit for 10 minutes to activate the yeast.

  2. Sprinkle salt around the well in the flour, and pour olive oil into the well. Mix everything well with a spoon (starting from the center outward) until the ingredients come together into a rough dough. Turn it out onto a lightly floured surface and knead and pound it for 10 to 15 minutes until it becomes smooth, shiny, and elastic, and no longer sticks to your hands or the surface.

  3. Shape the kneaded dough into a ball, or divide it into smaller portions and shape them into balls. Place them on an oiled baking sheet. Brush the balls with oil and cover with plastic wrap. Let the dough rest at room temperature for one hour or until it doubles in size.

Nutrition Information (Per 100g)

  • Calories: 387.63 kcal
  • Fat: 5.54 g
    • Saturated Fat: 0.54 g
  • Carbohydrates: 69.91 g
    • Sugars: 0.54 g
  • Protein: 10.37 g
  • Fiber: 2.68 g

Advice

When preparing pizza, grease a round baking pan (or multiple pans) with a thin layer of oil. Take a risen dough ball and stretch it out with lightly oiled hands. Use your fingers or palm to help, making sure to stretch the dough from the center outward to create the characteristic thick edge. Once the dough is nicely stretched, place it in the greased pan, spread with sauce, add your desired toppings, and bake. If the dough is too dry, add a little water; if it’s too sticky, add a bit more flour. Properly kneaded dough should be soft, elastic, and not stick to your hands. You can also freeze the kneaded dough. Simply divide it into portions, shape into balls, wrap in plastic wrap, and store in the freezer. When ready to use, take it out of the freezer, place it in an oiled bowl, and let it rise in a warm place.