1 C milk
1 tsp yeast
1 tsp honey (sugar)
1 tsp sea salt
¼ C olive oil
2 ½ C soft white flour (all purpose)
Scald the milk; cool to 110*. OK – simply put get your milk to 110* so it will activate yeast.
Dissolve yeast in warm milk, add honey. Beat in 1 C of flour. Cover and let set for 30 min – 2 hours.
Add sea salt, olive oil, and remaining flour (add spices if you want or knead them in later – or leave them out).
Knead – mixer – 4 minutes; or stir about 6 minutes by hand with a wooden spoon. The dough will be soft and sticky….much more so than bread dough.
Form into a ball on a well floured surface. If it is to soft to form a ball, knead in some more flour…this is where I dumped garlic and organic Italian Seasoning from Frontier (rosemary, marjoram, oregano, thyme, basil etc).
Grease bowl, roll the dough in greased bowl to coat. Cover with towel. Let rise in warm spot until doubled in size, about 30 minutes.
Place pizza stone in lowest position in oven. Heat oven to 500* while dough is rising.
Oil a 13 x 9 in pan (we used a 12 inch cast iron skillet). Gently spread dough to evenly cover bottom of pan. Do not beat dough down before spreading in man. Tip: work with wet hands.
Spread sauce on top (approx 1 ½ C)
Add cheese mixture (we used Muenster, Mozzarella and Cheddar – about a lb) and other toppings.
Place your pan of pizza on top of your preheated stone. Yes, you read it right. Turn oven down to 375*. Bake 20 – 25 minutes, until crust is browned through.
Remove from oven and let set up about 5 minutes before cutting.
*THIS is now Jamin and my favorite dough recipe. We are pathetic pan pizza lovers. Others in our home like the recipe we posted last week better. I think that if you like pan pizza you’ll LOVE this one. It was chewy but didn’t rise like bread…..It really didn’t taste like bread – it was much sweeter. The possibilities are endless for this one. LOL Again it may be the technique more than recipe if you have a recipe you like.
This would be delicious as a pizza bread: poke pieces of black olives, garlic, and fresh basil into the dough, rube with olive oil, and sprinkle with coarse salt before baking.