Yogurt Pizza Dough

According to Christopher Kimball of milk Street magazine, this stove will create a nice soft bubbly crust, and be easy to shape without springing back. It will be a little on the west side when you work it, but view the video below for the recipe.

By the way, this makes 410 inch pizzas. Cut the recipe in half or thirds for fewer pizzas. The video shows HIS recipe, mine is reflected below the video.

• My take on Chris’s Recipe (4 – 10 inch pizzas)
• 550 gm – bread Flour – Roughly 4 C
• 2 TBL Sugar
• 1 tsp Salt
• 1 pkg Yeast – Instant or Rapid Rise (if Active Yeast, must proof first @ 105º)
• 2 C mixture
  • 2 TBL Olive Oil
  • 2 TBL butter
  • 1 C Water
  • 3/4 C Yogurt

1. 1. Blend 10 minutes
   2. Leave in bowl for 60-90 minutes
   3. Rises approx twice in size
   4. Cut in half
   5. Fold under and round into taut ball
   6. Oil top, flour, place on sheet and let rise another 30 minutes
   7. Push flat using “Ekmek” flattening method
   8. Add flat slices of mozzarella
   9. Cut cherry tomatoes in half and squeeze out most of the liquid
   10. Put grated Parmesean on top of tomatoes
   11. Put in 500º oven for 10-12 minutes
   12. Drizzle with EVOO
   13. Top with more grated Parm
   14. Top with basil chiffonade

Grandpa’s Recipe for one 12 inch pizza

• 190 gm – bread Flour – Roughly 1-1/3 C
• 1 TBL Sugar
• 1/2 tsp Salt
• 1 pkg Yeast – Instant or Rapid Rise   (if Active Yeast, must proof first @ 105º)
• 2/3 C mixture
  •  1 TBL Olive Oil
  •  1 TBL butter
  •  1/3 C Water
  • 1/4 C Yogurt