- This recipe will make one of the below dough choices, choose whatever size, and thickness of pizza you prefer. Makes Two 13" round - Large Thin Crust pizzas , or Two 11" round - Medium Regular Crust pizzas, or One 16" round Extra Large Regular Crust pizza.
- In the instant pot model (Instant Pot Duo Evo Plus), I've to select custom setting , and set temperature in yogurt mode. With other instant pot models you can select yogurt button for one hour proofing time.
- If you think the dough has not rinsed, doubled its size in one hour, then proof for extra 15 to 30 minutes (with my IP, the dough perfectly doubles its size in one hour).
- Sift the flour to the yeast and salt multiple times before adding the milk , which is very important.
- Make sure to use a kitchen thermometer to test the temperature of milk - water - sugar , it should be 115 F. But if you don't have one , dip your finger into the milk to test , it should be warm to touch ( not too hot, or not room temperature). This step is important for the yeast to grow.
- You can prepare the dough in the Kitchen Aid mixer to ( make sure not to over mix the dough and only mix until the dough is formed). I personally like to use my hands to make the dough ( and to reduce using one more gadget).
- Regular Milk and Almond Milk - I've tried it using whole milk and almond milk , both works perfectly fine. Use which ever is preferred.
Check out the recipe for Creamy Buffalo Chicken Pizza ( you will love it ) , Step by step pictures , with detailed instructions and tips given.
Other
dessert recipes, I've listed few below, for complete list of recipe check the link here - Dessert Recipes
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