This milk based pizza dough works wonderfully with the moisture from vegetables and fruits. No yeast, No kneading, No rising, No refrigeration, just mix, roll and bake. This recipe creates a thin and crunchy pastry type dough.
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 3/4 cup milk, (I find whole milk works best)
- 5 Tb butter, unsalted softened at room temperature
- 1 tsp baking powder
- 1 tsp salt
In a large mixing bowl, combine the flour, milk, butter, baking powder and salt. Stir with a fork until a soft dough starts to form. Using your hands shape the dough into a ball. Place the dough on a lightly floured counter or work surface. Using a rolling-pin, roll out the dough into a round disc about 1/8 inch thick and about 12 inches in diameter. While rolling flip the dough over occasionally, using additionally flour on the surface if necessary to prevent the dough from sticking. Transfer the pizza dough skin to large piece of parchment paper and top.
Once topped I generally bake this pizza dough for 10 minutes on 450, then lower the baking temperature to 400 and bake for an additional 10 minutes. Remove from oven and let rest for 5 minutes before cutting and serving.
Suggestions: Use this Pizza Pie Dough with vegetarian type pizzas and dessert pizzas. The crust holds up very well to all of their juices.