Bourizza (secret) Pizza Dough Recipe


Tender yet crisp & easy to work with & to make.

Makes 3 12” rounds

By Vic Bourassa


The yeast mixture

 1 package dry-active yeast

½ cup tepid water (not above 110 F)

1/8 tsp sugar


Additions to the yeast mixture after proofing

(the secret) ¾ cup cold milk

2 Tbs Olive Oil


The dry ingredients

3 leveled cups bread flour (the other secret)

1 ½ tsp salt


Mixing the dough

 Proof the yeast for  5  to 7 minutes in the warm water, add the milk, in a food processor mix the flour and salt then add the yeast, with the machine running add the olive oil until the dough pulls away from the sides and forms a ball. The dough will be very soft, let rest 5 minutes then give a few pulses, turn out on a floured surface, with extra flour knead the dough for 50 turns, give a 2 minute rest and knead another 20 strokes more to make a soft pliable dough. Use or store for a day in the refrigerator in plastis bags titghtly sealed


Rising above the rest

 In an oversized bowl drizzle a tsp olive oil, place the dough in and turn to coat, cover with damp cloth and place in warm area for 90 minutes until doubled in size, turn out on floured surface and cut into 3 equal pieces or 2 if you want larger pizzas .Use immediately or store for a day in the refrigerator in plastic bags tightly sealed.


Simple, Sensual and Sensational




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