Pan Pizza Crust
Pan pizza crust is extremely rich. To achieve the flaky exterior crust many pizza lovers prize, use a generous amount of olive oil to coat the pan when making your pan pizza.
Makes crust for four 12-inch pizzas
- 2 cups reduced-fat milk
- 2 packages active dry yeast
- 6 cups all-purpose flour
- 4 tablespoons sugar
- 1 teaspoon salt
- 5 tablespoons olive oil
Warm milk in the microwave to about 100°, or just warm, not hot, to the touch.
In the bowl of a mixer with a dough hook, combine yeast, flour, sugar, and salt. Stir to combine. With dough hook running on low speed, slowly add the warm milk followed by 4 tablespoons olive oil.
Turn mixer to medium-low or proper speed for kneading. Allow mixer to knead the dough for 5 minutes or until mixture is slightly glossy and springy to the touch. If the dough seems too wet, add a small amount of flour and knead a little longer.
Remove dough to a lightly floured work surface. A pastry board or silicone baking sheet is good. Waxed paper or nonstick foil on the counter will do. Divide the pizza dough in half and shape into two even balls. Grease two metal or glass bowls with the remaining olive oil and place the dough balls in the bowls, turning to lightly oil the dough.
Cover the bowls with plastic wrap and place in a warm spot. Allow dough to rise 30 minutes or until doubled in size. Punch down. If making two pizzas, place one dough ball in a resealable plastic bag, press out the air, and refrigerate for later use. Take remaining ball and divide in half. Lightly pat each half into a flattened circle, cover, and let stand 20 to 30 minutes before placing in plans. Refrigerated dough should be allowed to come to room temperature before using.