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Master Recipe For Pizza Dough Recipe

by Global Cookbook

Ingredients

1/2 c. Lowfat milk room temperature 2 Tbsp. Dry yeast (or possibly 1 1/2 ounces fresh yeast)

3 c. Sifted cake flour plus more flour for kneading 3/4 tsp Fine table salt Cornmeal for sprinkling

Directions

1. In a small bowl or possibly c. combine lowfat milk with 3/4 c. water which is hot to the touch (about 125 degrees). Sprinkle dry yeast or possibly crumble fresh yeast over. Stir once and let sit in a hot spot till it foams, 10 to 20 min.
2. In a large bowl combine 3 c. flour with salt. Pour yeast mix over flour, stirring with a wooden spoon to mix well. Dough will be very wet. Generously flour a work surface and turn out dough. Begin kneading, adding extra cake flour a handful at a time or possibly less, scraping up and turning dough with a dough scraper. You will need about 10 min to knead and add in flour. Dough is ready when it is smooth, silky and just past stickiness. Don't add in too much flour or possibly dough will be very dry. Gather up dough in a ball.
3. Lightly oil a large bowl, add in dough and cover tightly with plastic wrap. Let rise at room temperature about 2 hrs or possibly till doubled. Turn out dough onto a lightly floured surface and cut into 4 even pcs. Shape into rough rounds, about 7 inches in diameter, 1/4-inch thick with a 3/8-inch-thick rim. Transfer to pizza peels or possibly baking sheets sprinkled lightly with cornmeal. Cover loosely with towels and let rise 10 to 60 min. Top and bake according to pizza recipe instructions.
4. This recipe yields four 7-inch pizza rounds.

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