Makes two 12"-14" medium-thick crusts, or three smaller ones.
1 pkg. active dry yeast
1 tsp. brown sugar
3/4 cup warm water
1/2 cup cold milk
1 tsp. salt
2 Tbs. olive oil
3 1/2 to 4 cups bread flour
In a medium size bowl, stir to dissolve yeast and brown sugar in warm water; let stand for about five minutes.
Stir in cold milk, salt and olive oil.
One cup at a time, add 3 cups of flour, mixing each time until flour is thoroughly incorporated.
Turn dough out onto a lightly floured board and knead for 5 to 8 minutes, adding small amounts of flour to keep the dough manageable.
Lightly oil the surface of the dough and place in a medium size clean bowl and cover with plastic wrap.
Let rise in cool place for two hours before use, or in the refrigerator for several hours or overnight.
Substitute a half cup of stone-ground cornmeal for a half cup of the all-purpose flour. The resulting dough will be heartier and have a little more crunch to it.
Whole wheat crust
Substitute a cup of whole wheat flour for one of the first cups of flour in the initial mixing.
Be sure to allow for the five minute rest from kneading-the whole wheat flour absorbs water more slowly but also more thoroughly, so you'll use less of the remaining flour than usual.
Add a quarter cup of fresh minced onions to the dough after the second cup of flour. Try this crust with cheese pizzas or pies using seafood toppings.
-American-style pizza dough uses oil, sugar and milk to enrich the crust, making it denser and promoting more browning. It's very similar to bread dough in texture and appearance.
- Bread flour has more protein in it than all-purpose, so the longer you knead this dough, the chewier the crust will be after baking.