Side Pannel
Rich Egg Pizza Dough
Ingredients List
- 4 tb Sweet butter, cut into 4
- -pieces
- 2 tb Sugar
- 1/4 c Instant nonfat dry milk
- -powder
- 3/4 c Water
- 1 pk Active dry yeast
- 4 1/2 To 5 cups all purpose white
- -flour
- 1 ts Salt
- 3 Extra large eggs, beaten
Directions
"For an elegant change of pace, this rich brioche-like dough makes a thick,
utterly delicious pizza crust. French Provencale pizza or pissaladiere
fillings are exceptionally good on it. Its most spectacular presentation
though, comes in the form of torta rustica with its majestic crown of dough
leaves and multilayered colorful filling. This dough is characteristically
soft. Work it only until it no longer sticks to your fingers. For an extra
golden, shiny finish, brush a thin coating of egg white glaze (1 egg white
beaten with a Tbsp of water) over the top of the dough."
1. Put the butter, sugar, dry milk powder, and water in a small saucepan.
Stir briefly to dissolve the solids and heat the mixture over medium heat
until bubbles begin to appear around the sides of the pan. Remove from the
heat and pour the mixture into a large mixing bowl.
2. When the liquid mixture no longer feels too hot to the touch( no more
than 130 degrees)sprinkle the yeast over it and stir with a fork until the
yeast dissolves.
3. Stir in 2 cups of the flour, the salt, and eggs with a wooden spoon.
4. Add about a cup of flour 1/2 cup at a time, stirring until the dough
forms a soft, sticky mass and comes away from the sides of the bowl.
5. Dust your hands and the work surface liberally with some of the
remaining flour. Remove the dough form the bowl and knead in the remaining
flour a bit at a time, until the dough is smooth and elastic and no longer
sticks to your hands. Don't try to push all of the flour into the dough.
You may not need it all.
6. Roll the dough around in an oiled bowl, cover the bowl tightly with
plastic wrap, and let it rise in a warm, draft-free place until it has
doubled in bulk (about 1 hour).
7. Punch the dough down, knead it briefly, and return it to the bowl.
Recover with plastic wrap and let it double again before using (This dough
must go through 2 risings.)
8. After the dough has doubled in bulk a second time, it is ready to be
rolled or pressed into shape. Note: For thicker crust, let the dough rise
in a prepared pizza pan for 30 minutes before baking. This dough should
not be baked at temperatures above "400 degrees" or it will burn.
utterly delicious pizza crust. French Provencale pizza or pissaladiere
fillings are exceptionally good on it. Its most spectacular presentation
though, comes in the form of torta rustica with its majestic crown of dough
leaves and multilayered colorful filling. This dough is characteristically
soft. Work it only until it no longer sticks to your fingers. For an extra
golden, shiny finish, brush a thin coating of egg white glaze (1 egg white
beaten with a Tbsp of water) over the top of the dough."
1. Put the butter, sugar, dry milk powder, and water in a small saucepan.
Stir briefly to dissolve the solids and heat the mixture over medium heat
until bubbles begin to appear around the sides of the pan. Remove from the
heat and pour the mixture into a large mixing bowl.
2. When the liquid mixture no longer feels too hot to the touch( no more
than 130 degrees)sprinkle the yeast over it and stir with a fork until the
yeast dissolves.
3. Stir in 2 cups of the flour, the salt, and eggs with a wooden spoon.
4. Add about a cup of flour 1/2 cup at a time, stirring until the dough
forms a soft, sticky mass and comes away from the sides of the bowl.
5. Dust your hands and the work surface liberally with some of the
remaining flour. Remove the dough form the bowl and knead in the remaining
flour a bit at a time, until the dough is smooth and elastic and no longer
sticks to your hands. Don't try to push all of the flour into the dough.
You may not need it all.
6. Roll the dough around in an oiled bowl, cover the bowl tightly with
plastic wrap, and let it rise in a warm, draft-free place until it has
doubled in bulk (about 1 hour).
7. Punch the dough down, knead it briefly, and return it to the bowl.
Recover with plastic wrap and let it double again before using (This dough
must go through 2 risings.)
8. After the dough has doubled in bulk a second time, it is ready to be
rolled or pressed into shape. Note: For thicker crust, let the dough rise
in a prepared pizza pan for 30 minutes before baking. This dough should
not be baked at temperatures above "400 degrees" or it will burn.
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