Soft Pizza Dough

From Nelson’s Kitchen
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At home we prefer the soft pizza dough that is more typical of the Chicago-style deep pizza. In this recipe I have replaced all dairy ingredients for dairy-free ones. If you do not have a dairy restriction, you can use butter instead of shortening.

Ingredients:
 
Procedure:
 
  1. Preparing the dough
    • If using the bread machine, put all ingredients in the pan and set it in the dough cycle.
    • If using a standing mixer, put the almond milk, sugar, salt in the bowl.
    • Melt the shortening, add to the milk and stir.
    • Add the yeast and the flour and mix using the paddle attachment until you have a soft dough.
    • Remove the paddle, cover the bowl, and let it rise for 1 hour to 1.5 hours or until it has doubled in volume.
  2. Preparing the dough for the pizza
    • This is a very wet dough, thus you may need to incorporate additional flour now to form individual pizzas.
    • Dump the dough in a well-floured surface and punch the dough to eliminate air bubbles and knead it. Be careful to not over work the dough.
    • Form the pizzas and let them rise for at least 30 minutes before topping and baking.
    • Alternatively you can press the wet dough into a pan that you have been oiled with olive oil — use oils in your hands too — and let it rise in the pan.
    • If you are cooking the pizza in a baking pan, pre-heat the oven to 350 F and bake the dough without any toppings for 20 minutes. Remove from the oven, add the toppings, and return to the oven.