- 2 Tbsp. (30 mL) 2% milk or soy milk
- 1 tsp. (5 mL) salt
- 1 tsp. (5 mL) brown sugar
- 1 Tbsp. (15 mL) extra virgin olive oil
- 1 cup (250 mL) warm water (32-37°C/ 90°–100°F)
- 1 package dry active yeast
- 2 3/4 cups (675 mL) unbleached flour
- Additional flour for kneading
Place milk, salt, sugar, oil and warm water in large stainless steel or glass bowl and mix thoroughly.
Sprinkle yeast on top of water mixture and cover bowl tightly with clear kitchen wrap.
Fill sink 1/4-full with 90-100°F/32-37°C water. Place bowl in water and leave for 10 minutes or until yeast mixture is double in size.
Slowly stir 1 cup (250 mL) flour into yeast mixture, making a porridge consistency. Gradually add remaining flour and form ball of dough.
Knead dough in bowl for 5 minutes.
On floured tabletop, further knead dough for 5 minutes. Form round ball and return to bowl. Cover with clean dish towel.
Replace water in sink with fresh warm water and place bowl in sink for 30 minutes while dough rises.
SuggestionExtra virgin olive oil is worth the extra cost, for use in certain recipes. This oil, from the first pressing of olives, carries a wealth of flavor. As a finishing touch, a thin line of olive oil, drizzled on the edge of the unbaked pizza, results in a crisp, delicious pizza crust. This recipe makes one thick pizza shell for Hawaiian Pizza Squares or two thinner 12 in. (30 cm) crusts, as in the Veggie Pepperoni Pizza.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!