Prep Time: 1 hour 45 minutes, includes rising time
Cook Time: 0
Serves: 1-3 pizza crusts
1 1/3 C. warm water (between 115-123F)
1/4 C. non-fat dry milk
1/2 tsp. salt
4 C. flour
1 T. sugar
1 Pk dry yeast
2 T. vegetable oil (for each dough portion)
9 Oz vegetable oil
What to do:
In a large bowl combine the yeast, sugar, salt, and dry milk.
Mix in the warm water and wait at least 3 to 4 minutes to let the yeast do its job. J
Stir in the 2 tablespoons of oil and mix well.
Add the flour and stir until dough forms and flour is absorbed. Sometimes depending on humidity you will have to add in just a little more water or flour.
You will have to knead for 10 minutes or if you’re like me I use my kitchen aid mixer to do the job.
I will sometimes divide the dough into three 9” cake pans or two larger cast iron skillets, or just one 14 inch cast iron skillet. The oil is what makes this dough crunchy and terrific. If less oil is what you want it will still turn out just not as crunchy. Spilt the rest of the 9 ounces of oil up into whichever cooking vessel you decided to use, coat it well.
Roll out each dough ball and place in your cooking vessels. Cover and place in a warm area to rise for 1 to 1 ½ hours.
When the dough is ready, preheat the oven to 450 degrees. While the oven is warming distribute your liking of toppings. Cook pizza until bubbly and golden brown. This time will depend on your topping and what cooking vessel you choose. It usually takes about 15 to 30 minutes. Just keep an eye out!!!! Once done brush your edges with flavored butter.