Base dough pizza crust

1 pizza Ø 30 cm 

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Ingredients:

200 gr flour

1 dl lukewarm milk

1/2 small sachet yeast

1 teaspoon sugar

salt

3 tablespoons olive oil

(1 tablespoon onion powder, oregano, parsley, garlic powder, chives)

extra:

rolling pin (or bottle)

oven

Preparation:

© Janneke's Recipe pages - pizza recipes, Italian, basic recipe

Mix the milk (± 35°C/95°F), sugar and yeast and let rest 10 minutes. 

Sift the flour in a bowl. Make a little hole in the middle and add milk/yeast mixture. 

Stir the milk from the middle into the flour. Add salt and olive oil. (For a delicious tasting bottom add the herbs.)

Knead well to a smooth, non sticking dough (add optional another 1 à 3 tablespoons milk). Let the dough in a covered bowl about 30 minutes to 1 hour rise on a warm spot until the dough has doubled. (Use that time to prepare the garnish.)

Prepare:

Knead the dough a minute and make a ball.

Roll the ball on a flour dusted workspace to a very thin (some mm) circle of 30 cm. Put the pizza crust bottom on a baking sheet and let rise on a warm spot for 20 à 30 minutes.

Preheat the oven to 250°C/480°F (fan oven 225°C/440°F). 

Garnish the pizza crust bottom and bake for 12 à 15 minutes (or pre-bake and freeze).