Pizza Dough
1 pkg. (2 1/4 t) dry active yeast
1 T sugar
1/2 t salt
1/4 c dry powdered milk
1 1/3 c warm water
Put into the bowl of a mixer or mix by hand, blend briefly. Wait 2 minutes for the yeast to start to foam.
Add:
2 T oil of choice (olive, canola, etc)
4 c flour
Knead in a Kitchen Aid style (heavy duty) mixer 5 minutes or knead 10 minutes by hand. Let rest 10 minutes. (Add a little more flour if your dough is really wet and sticky or add a bit more oil if it's too dry.)
Depending on the thickness of the pizza you like - but this generally will make 3 pizzas. Roll out either on parchment, press in a pizza pan, make stuffed crust, pizza bites, garlic breadsticks... whatever you wish. I've baked them immediately and I've also let them raise up to 1 1/2 hours before baking. You can top them with whatever you wish - and top either before or after letting it raise. It's just a very easy, versatile dough. Bake at 420 approximately 16-25 minutes depending the size of your pan and how many toppings you have on it. Bake until golden brown.
For the stuffed crust garlic bread in the photo at the top of this post, I used a portion of the dough and made a pepperoni pizza for my husband with the rest.
*Pizza Dough
*Butter
*Mozzarella Sticks
*Fresh minced garlic
*Garlic Salt
*Shredded mozzarella, a little parmesan and/or a bit of other cheeses that you like
Roll and press out your dough on parchment paper or the counter into a large circle. You can make this in a deep dish pan like I did this particular time, or you can make this in a regular pizza pan or even on a stone.
Roll your circle (or rectangle if you have a rectangle shaped pan or stone) about 2 inche larger than the pan you want to use. Transfer the dough or parchment to your baking stone or pan, laying the excess dough over the edges if need be.
Unwrap enough mozzarella cheese sticks to lay around the perimeter of your dough. Usually about 8 or 9 but it depends on the size you are making. Now grab the edge of the dough and fold over the cheese sticks, pressing to seal.
Either spread soft butter or drizzle melted butter over the inside of your crust. Use as much or little as you wish. Top with mozzarella and parmesan, sprinkle as heavy or light as your tastes determine to be 'yummy' with fresh garlic and a little garlic salt to help bring out the flavor of the fresh garlic. Bake in the oven as you would a pizza or breadsticks until it's golden brown and the crust is crisp. About 25-35 minutes at 425 usually works for me but deep dishes can take longer than a thin, flat version of this recipe which might be done in 15 or 17 minutes.
