Thin Crust Pizza Dough Made With Egg & Milk : Italian Recipes

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  1. wow just made this is  a great flatbread pizza recipe thanks @ minecraft i baked it for  20 min after preheated  the oven at 400 degrees  try it  you  will be impressed have good day 

  2. I was very skeptical… But now I plan to keep these crusts stock piled in the freezer. I used a pie plate with some olive oil on it and they came out beautifully! and perfect size for personal size pizza… I was unsure about the taste at first but it grew on me – just don't expect it to taste like a yeast base! I baked extra and wrapped them up in cling wrap, stuffed them in the freezer, and the other night when we had "no food in the house", we had pizza. 🙂 yum!

  3. This would have been ok IF I had chosen the correct pan.  I chose an air bake pizza pan which was way too thick for the crust to cook properly.  The flavor was good though.  By far the fastest and easiest crust to make – If I had just used a normal cookie sheet.
      Well I tried it again with a normal cookie sheet and …no.  This just isn't good.  Sorry.  It's fast and easy but not so great.  IMO.

  4. There are many, many ways to make pizza dough. If you want 'authentic pizza' go to Italy. It's a cultural thing now, get over it, as Nihilus Rose said.

  5. I am Italian. WE do not make pizza dough with milk and eggs. In it there is flour, water, salt and and a thing called "lievito di birra" : it could be translated with yeast? Baking Pouder? It is a little cube that we buy at the local supermarket and must be kept in the fridge because it has a little expiration period. Some of us add a little amount of olive oil to the dough. That is how you make Italian pizza. We do not like non italian people altering and bastardizing our way of cooking.Ciao.

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