Aspen Woolf favourite pizza dough recipe - enjoy!
3 cups bread or all purpose flour
1/2 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 1/4 cups 2% low-fat milk
2 tablespoons olive oil – plus more for bowl
Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that’s okay.
Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough.
When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using.
Makes two 12"-14" pizza crusts
Source:
"“Pizza on the Grill” by Elizabeth Karmel and Bob Blumer
Here is Weed’s Pizza Sauce for Missouri-style pizza - which I now use as “my” pizza sauce for my homemade pizza - my style.
Weed’s Missouri pizza thread:
1 16 oz. can whole tomatoes, diced fine
6 oz. can tomato paste
1 1/2 TB sugar
1 t. crushed dried basil
1/2 t. salt
1/4 t. dried thyme
Mix together, let sit, do not cook. Makes enough sauce for 4 pizzas.
hope you enjoy - aspen woolf