Pan Pizza Crust/ Deep pan pizza/thick pizza crust-

 

Ingredients:

Luke Warm Water – 1/3 cup

Rapid Rise Yeast – 1/2 tsp

Sugar – 1 tsp

Low Fat Milk or 1% milk – 1 Tbsp

All-purpose Flour (Maida) – 1 cup plus additional for rolling

Olive Oil – 4 tsp, divided

Butter – 1-2 tsp

Salt – as per your taste / around 1/2 tsp

Method:

1. Dissolve Yeast and Sugar into Warm Water. Cover and set aside for 10 minutes or until foamy.

2. Add Milk and Salt into the yeast mixture.

3. Pour yeast mixture into All-purpose flour a little at a time to form a soft dough. Knead for 3-4 minutes.

4. Pour 2 tsp Olive Oil onto dough and knead again for 4-5 minutes.

5. Lightly flour a rolling surface and roll out dough into a 10 inch disc.

6. Coat a 9 inch cake pan with 2 tsp Olive Oil and place rolled dough into it,

pressing down the sides.

7. Cover with wet kitchen towel and place the dough to rise in a warm place

for 1 hour (if its cool outside then warm oven to 150 F/65 C and turn off).

8. Preheat oven to 425F/218C

9. Bake the crust for 5-7 minutes until light golden.

10. Lightly butter the edges of the crust.

11. Top with your choice of pizza sauce, cheese and toppings

12. Bake at 425F/218C for 7-10 minutes until cheese is bubbly and melted.

Note:

1. I have used rapid rise yeast here. If you are using regular dry yeast, the process of kneading the dove should be done twice. Let the dove rise first and again you have to knead, remove all the air. Then let the dove rise in a greased baking tray.
2. Try to use fresh packet of yeast.