Pizza Dough - Vegetarian

Calazone/Pizza Dough (makes 6 – 9 calazones, 2- 2.5 pizza w/o rising,
2 - 4 with rising)

?c flour (maybe 4-6 cups)
? garlic powder (optional)
½ tsp salt

1.5 tsp sugar
1.5 tsp yeast
2 c warm milk

Directions:

Get a big bowl. Put maybe 2-3 cups of flour, some garlic powder, and the salt together. I don’t know how much garlic powder. I’ll guess around 2 Tbsp, but realistically, I just went until I was pretty sure any more would dominate the bread flavor.

Get a bowl and warm up the milk. Warm, not hot. Put in the sugar, stir. Put in the yeast. Let the yeast activate (it starts to foam).

Dump the liquid into the dry. Mix. You are going for bread dough consistency, so add flour until you get that. Knead it for a bit.

Now, either you can either let it rise for 30 mins (more if you want) or you can start rolling it out. At this point, I will add something a friend mentioned, "For the best dough, you should kneed it, let it rise, kneed it, roll it in a ball, & stash it in your fridge for 2-3 days. It develops better flavor."

Cooking temp and time can vary. These days I cook it with toppings for 10 - 12 minutes at 450 F on a heated pizza stone.