from the kitchen of Angelique Edginton, taught to my cooking group

1 Tablespoon yeast

1/4 Cup warm tap water

2 Tablespoons sugar

2 Cups milk

1 Tablespoons butter

2 teaspoons salt (measure over sink)

5- 6 cups of flour (Angelique highly recommends Gold Medal Flour)

Measure yeast, water, and sugar into mixing bowl. Pour milk into a small microwavable bowl and place butter in milk. Microwave for approximately 30 seconds, just long enough to melt or soften butter.

(Angie said this is a great time to put away the ingredients you have already used. Cleaning up as you go keeps your kitchen organized.)  Add to milk to mixing bowl. Measure salt over the sink so when it spills over, you have one less mess to clean. Sprinkle into mixing bowl and start mixer.

If you are using a Bosch mixer: 

Add 4 cups of flour and mix until the dough becomes sticky. Add 1 more cup of flour and continue mixing until it pulls away from the sides of the bowl. You may need to add a bit more of the flour.

If using a regular mixer:

Add 2 cups of flour and mix until sticky. Add 3 more cups of flour, 1/2 cup at a time, as it mixes until it pulls away from the side of the bowl.

Dough should be a bit sticky. Too much flour will result in a heavy or cracked pizza instead of a soft crust.

Flour board and lightly knead for a few minutes, adding only as much flour as necessary to make dough soft and easier to work with. You may not need to use all 6 cups of flour. Divide dough in half. Stretch out with your hands and place on greased cookie sheet or pizza pan, or ungreased pizza stone.

Add pizza sauce, cheese, and your choice of toppings. Bake at 350 for 10 – 12 min. For a crispier crust, bake at 425. Makes 2 large pizza’s. May also cut small 3-oz. pieces, about the size of your fist, to create individual pizzas.