Ingredients
¼ cup dry milk powder
1 tbsp white sugar
2¼ tsp active dry yeast
1⅓ cups warm water, about 110 degrees F
2 tbsp vegetable oil, or canola oil
4 cups all-purpose flour
½ tsp salt
1 cup marinara sauce
30 slices pepperoni, or any preferred pizza toppings like mushroom, sausage or black olives
5 oz mozzarella cheese, grated
Preparation
Put dry milk, sugar, yeast and warm water in a large bowl. Stir. If a stand mixer is available, you may use its bowl.
Let sit for about 2 minutes.
Add vegetable or canola oil, then stir again.
Add flour and salt into the bowl. Stir until it begins forming into a ball.
If using a mixer, use the dough hook to knead the dough. Knead on medium speed for about 8 minutes until a smooth dough forms and sides of the bowl are cleaned.
If working by hand, use a clean and lightly floured surface. Knead dough by hand for about 10 minutes until a smooth, elastic dough forms.
Divide dough into 2 balls.
Add 3 ounces of oil in two 12-inch (or 10-inch) nonstick or cast iron skillets. Make sure oil is spread evenly and up the sides of each skillet.
Spread dough out to about the same size of the skillets using fingers or (if needed) a rolling pin.
If dough snaps back, cover it with plastic wrap and let it rest for about 10 to 15 minutes more. Then, stretch again.
Place dough in the pizza pan. This time, it no longer has to go all the way to the sides since it will grow during rise time.
Cover pizza pan with a lid or plastic wrap. Let it rise in a warm place for 1 to 1 ½ hours.
During the last 20 minutes of rise time, preheat oven to 500 degrees F.
Top dough with your preferred tomato sauce and pizza toppings.
Place skillets in the oven and bake for about 15 minutes until golden brown and crispy.
Let it cool, and then serve! Enjoy.
