| 1 | "for an elegant change of pace, this rich brioche-like dough makes a thick, utterly delicious pizza crust. |
| 2 | French provencale pizza or pissaladiere fillings are exceptionally good on it. |
| 3 | Its most spectacular presentation though, comes in the form of torta rustica with its majestic crown of dough leaves and multilayered colorful filling. |
| 4 | This dough is characteristically soft. |
| 5 | Work it only until it no longer sticks to your fingers. |
| 6 | For an extra golden, shiny finish, brush a thin coating of egg white glaze (1 egg white beaten with a tbsp of water) over the top of the dough." Put the butter, sugar, dry milk powder, and water in a small saucepan. |
| 7 | Stir briefly to dissolve the solids and heat the mixture over medium heat until bubbles begin to appear around the sides of the pan. |
| 8 | Remove from the heat and pour the mixture into a large mixing bowl. |
| 9 | When the liquid mixture no longer feels too hot to the touch( no more than 130 degrees)sprinkle the yeast over it and stir with a fork until the yeast dissolves. |
| 10 | Stir in 2 cups of the flour, the salt, and eggs with a wooden spoon. |
| 11 | Add about a cup of flour ?cup at a time, stirring until the dough forms a soft, sticky mass and comes away from the sides of the bowl. |
| 12 | Dust your hands and the work surface liberally with some of the remaining flour. |
| 13 | Remove the dough form the bowl and knead in the remaining flour a bit at a time, until the dough is smooth and elastic and no longer sticks to your hands. |
| 14 | Don"t try to push all of the flour into the dough. |
| 15 | You may not need it all. |
| 16 | Roll the dough around in an oiled bowl, cover the bowl tightly with plastic wrap, and let it rise in a warm, draft-free place until it has doubled in bulk (about 1 hour). |
| 17 | Punch the dough down, knead it briefly, and return it to the bowl. |
| 18 | Recover with plastic wrap and let it double again before using (this dough must go through 2 risings). |
| 19 | After the dough has doubled in bulk a second time, it is ready to be rolled or pressed into shape. |
| 20 | Note: for thicker crust, let the dough rise in a prepared pizza pan for 30 minutes before baking. |
| 21 | This dough should not be baked at temperatures above "400 degrees" or it will burn. |
