Homemade pizza dough; so simple, so delicious, with guaranteed perfect results every time!
*Step-by-step photos at the BOTTOM.
*Please excuse the bad quality of the pictures, light went out and I had to make do with that one tiny bulb in the kitchen.
Here you go, as promised, my foolproof pizza dough which isn’t just for pizza. You can make anything out of it!
Mini pizza pies
Sesame swirl sticks
Chicken buffalo turnovers
Italian Pirazo pie
These are only some of the things I’ve made using this dough (recipes on the blog soon), there are countless other options. It freezes well too. Before use let it thaw, and then use it in the same way as you would use freshly made dough.
I first came across this recipe around five years back on a TV show, Masala Mornings, and since then I’ve made it a bazillion times, and it has never once let me down. It’s simple, tastes amazing, and rises perfectly every single time.
It comes together in just minutes, is inexpensive, and it makes a ton; 2 large pizzas, or 2 large loaves of stuffed chicken bread, or 24 mini pizza pies!
I gave you a sneak peek on Instagram a few days back of what I made out of one batch of this amazing dough. See my next post for a recipe of one of these freshly baked goods.
You probably have all the ingredients on hand, try this for yourself now!
Foolproof Pizza Dough
Yields enough for two large pizzas
4 cups (500g) all-purpose flour, plus more as needed
1 standard packet (1/4 ounce) or 2 ½ teaspoons active dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
¼ cup vegetable oil
½ cup whole milk
Lukewarm water, as needed
In a large mixing bowl combine the flour, yeast, sugar, salt, the egg, oil, and the milk. Slowly mix in the water with your hands till all the ingredients are mixed well and dough starts to form.
Knead the dough for 5-7 minutes on a floured counter top till the dough becomes smooth and is no longer sticky. Add more flour if it is still sticky.
Bang the dough on the counter top 7-8 times for elasticity.
Shape the dough in a ball and place in a greased bowl. Brush the top lightly with some oil. Cover with plastic or a kitchen cloth, and allow the dough to rise somewhere warm until doubled in size, around 2 hours.
Punch the dough to release air. Use or freeze as required.
Dough can also be made in a stand mixer with the dough hook attachment.
Recipe source: Shireen Anwer