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Recipe info
Category: Ethnic/Europe
Rating: 0.00

Pizza European Style

Categories: Baked, Brunch, Dinner, Italian, Lunch
Yield: 6 Servings

1 c Milk
3/4 c Water
1 tb Salt
1 tb Olive Oil
2 ts Sugar
2 tb Yeast; (3 Packages +) Or 20
-grams Yeast
4 1/4 c Bread flour

Preheat oven to 500°F for 30 minutes

1. Combine the milk, water, salt and sugar in a mixing bowl and heat to

2. Add the yeast, stir well and let set 10 minutes to develop.

3. Add the olive oil, add the yeast mixture, add flour and mix for 8
minutes on medium low (Number 2 on Kitchen-Aid) speed in a mixer.

4. After mixing, cover with a damp towel or plastic wrap and let it rise
twice, each time letting it double in bulk before knocking it down.

5. After the dough has risen twice, turn it onto a floured surface. Divide
the dough into 3 equal portions of about 11 ounces each.

6. Form into rounds. Let them rest for 10 minutes, then form into round
pizza shapes. Shape the dough so the majority of the dough is in the center
then let the dough over your fist and shake it and stretch it to the size
you want.

7. Place the dough on baking pan or well cornmeal coated wooden bakers peel
and transfer the dough to the oven baking bricks.

8. Note: the dough will be slightly sticky, don't add extra flour, this is
the way it should be.

9. Put on topping of your choice and bake for 10 minutes at 500°F until it
is puffed up and golden brown in color.

Hint: Do not alter the recipe at all.

Formatted for MasterCook by Max

Recipe by: Chef John J. Vynanek

Posted to MC-Recipe Digest by Mitch on Mar
19, 1998



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