How to make it

  • Disolve yeast in warm water. Set aside to proof.
  • Combine flours and salt and mix.
  • If using a mixer add proofed yeast water and milk to flours and knead until dough is soft and smooth and a golf ball sized piece can be stretched without tearing.
  • If kneading by hand make a well in center of flour and add proofed yeast water and milk. stir until a ball forms. Stir dough out of bowl with a wooden soiin and knead on a floured surface until golf ball sizd piece can be stretched without tearing.
  • Dough will be soft and smooth in either pricess.
  • Put dough in lightly oiled bowl and cover with a towel
  • Set aside in warm place and let rise until doubled.
  • PUnch down and turn out of bowl and knead by hand for two minutes.
  • Roll out dough with rolling pin until you have a circle about 13 inches in diamater and 1/8 inch thick.
  • Place on oiled flat pizza pan.
  • Crimp edges of crust all the way around to form a lip to hold sauce.
  • Set aside in warm place and let rise slightly.
  • For a thn crust let rise only for a few minutes. For a thicker crust, let rise a little longer. Remember, crust will rise in oven.
  • Bake in 425 degree oven top rack until crust is lightly brown.

Reviews & Comments 3

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  • mkm114 6 years ago
    Made this tonight and it was great!! Threw a little oregano in the flour mixture for fun!!! Will definitely be making this again!! Thanks Cooper!! :-)
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  • mystic_river1 6 years ago
    good recipe
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  • invisiblechef 6 years ago
    My next cooking tool is going to be a nice pizza stone, so I have this saved and will let you know when I've made it.
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