Many will agree that pizza is everyones number one favorite thing to eat. And if you asked them I wonder if they would say the pizza dough was key. I think it is. If your looking how to make pizza dough, Father Dom has the perfect recipe below. It’s the only one I use.
Fr. Dominic is monk from Saint Bede Abbey and he is a pizza making machine. In his book Thursday Night Pizza Father Dominic’s Favorite Pizza Recipes he gives some great down to earth recipes like different pizza doughs, sauces and toppings. Oh don’t worry there aren’t a bunch of “thous” and “shalts” just good and easy recipes.
Father Dominic has tried and tested all his recipes with his friends, students and other monks at the Abbey. How lucky are they? In his book he answers many questions about dough such as styles, hand tossing, refrigerating, par baking and what to do with the left overs.
For recipes, you will find different crusts and sauces like “Basil Pesto” and “Parmesan Cream Sauce” just to name a couple. You’ll also find an appetizer like “Sun-Dried Tomato Appetizer Pizza”. All the pizzas look good but the two I want to try the most is the “Asparagus Mornay” and the “Margherita”.
To buy this book or read more about it, visit.
Basic American-Style Pizza Crust
1 pkg. active dry yeast
1 tsp. brown sugar
3/4 warm water
1/2 cup cold milk
1 tsp. salt
2 Tbs. olive oil
3 1/2 to 4 cups bread flour
In a medium-size bowl, stir to dissolve yeast and brown sugar in warm water; let stand for about 5 minutes. Stir in cold milk, salt, and olive oil. One cup at a time, add 3 cups of flour, mixing each time until flour is thoroughly incorporated. Turn dough out onto a lightly floured board and knead for 5 to 8 minutes, adding small amounts of flour to keep the dough manageable. Lightly oil the surface of the dough and place in a medium-size clean bowl and cover with plastic wrap. let rise in a cool place for 2 hours before use, or in the refrigerator for several hours or overnight.
Here is the Taco Pizza I make now using Father Dom’s dough recipe: