Pizza Dough

Grams/ Weight Measurement
Yield = 4 personal pizza crusts

40 g milk
10 g instant dry yeast
250 g hot milk
250 g Nextjen All Purpose Baking Blend (flour)
10 g salt
1 pinch sugar
30 g olive oil
1 pinch of powdered garlic (optional)

Dissolve yeast in milk.
Mix hot milk and flour in a mixer with a dough hook for 2-3 minutes.
Add oil, sugar and garlic powder (if using) and mix for 2 minutes.
Mix in yeast mixture and let rise for 20 minutes in a warm place.
Divide into 4, and then roll out on cornmeal, sesame seeds or sweet rice flour.
Let rise again.
Bake at 450°F for 5-10 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).
Add toppings of choice, and bake again.

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Cups / Imperial Measurement
Yield = 4 personal pizza crusts

1/4 cup milk
2 tsp instant dry yeast
1 cup hot milk
1 3/4 cup Nextjen All Purpose Baking Blend (flour)
2 tsp salt
1 pinch sugar
2 tbsp olive oil
1 pinch powdered garlic (optional)

Dissolve yeast in milk.
Mix hot milk and flour in a mixer with a dough hook for 2-3 minutes.
Add oil, sugar and garlic powder (if using) and mix for 2 minutes.
Mix in yeast mixture and let rise for 20 minutes in a warm place.
Divide into 4, and then roll out on cornmeal, sesame seeds or sweet rice flour.
Let rise again.
Bake at 450°F for 5-10 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).
Add toppings of choice, and bake again.

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