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1
Mix the yeast and sugar together and add the warm water.
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2
Let it sit for a few minutes to allow the yeast to soften.
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3
Stir in the powdered milk, salt, beaten egg and 3 cups of the flour.
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4
You can do this by hand or use your KitchenAid mixer with the paddle attachment.
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5
Add 2 more cups of flour, 1 cup at a time, mixing very well after each addition.
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6
If you are mixing by hand, turn your dough out onto a floured board and knead in your 6th cup of flour.
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7
If you are using a KitchenAid, change to the dough hook and add the 6th cup of flour.
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8
At this time you want your dough to be soft and loose, but not overly sticky.
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9
If you need to (and you probably will), add more flour 1/4 cup at a time.
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10
It is more important to get the texture you want instead of getting hung up on exact measurements.
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11
You DO NOT want your dough to be stiff and overworked.
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12
You are not making a loaf of bread.
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13
Keeping the dough loose will give you a wonderful crust.
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14
Return your dough to a greased bowl and let it rise for about an hour.
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15
Preheat your oven to 425F.
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16
Divide your dough into 3 if you want thin crust, 2 if thick.
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17
On a floured board, pat, pull and stretch your dough into a circle.
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18
Transfer it onto a pizza stone, a greased pizza pan, or greased cookie sheet.
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19
Bake your crust for 6 minutes BEFORE you put your sauce and toppings on, and continue to bake for another 10-12 minutes after your pizza is all assembled.
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20
This will insure that your crust is not soggy in the middle.
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21
Thick crust pizza will require longer baking than thin crust.
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22
If you are making bread sticks, brush with garlic butter and sprinkle with Parmesan cheese before baking.
