Like pan pizza, this crust is soft and benefits from the aid of a mixer with a dough hook. If you must work the dough by hand, keep your fingers well-floured.
Makes crust for four 12-inch pizzas
- 2 cups reduced-fat milk
- 2 packages active dry yeast
- 7 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1 pound well-chilled mozzarella or Cheddar cheese, cubed
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 warm milk, followed by 3 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. 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.
Roll or press pizza crust into 14-inch circles. About 1 inch from the edge of the crust, make a ring of cold cheese cubes. Carefully turn the edges of the pizza over the cheese cubes and press the dough together, completely encasing the cheese. Cover center of crusts with sauce and toppings as desired and bake on a screen or pizza stone for 20 minutes.