RICH EGG PIZZA DOUGH

      Title: RICH EGG PIZZA DOUGH
  Categories: Pizza
       Yield: 6 Servings
  
       4 tb Sweet butter, cut into 4
            -pieces
       2 tb Sugar
     1/4 c  Instant nonfat dry milk
            -powder
     3/4 c  Water
       1 pk Active dry yeast
   4 1/2    To 5 cups all purpose white
            -flour
       1 ts Salt
       3    Extra large eggs, beaten
  
   "For an elegant change of pace, this rich brioche-like dough makes a
   thick, utterly delicious pizza crust. French Provencale pizza or
   pissaladiere fillings are exceptionally good on it. Its most
   spectacular presentation though, comes in the form of torta rustica
   with its majestic crown of dough leaves and multilayered colorful
   filling. This dough is characteristically soft.  Work it only until
   it no longer sticks to your fingers. 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."
   
   1. Put the butter, sugar, dry milk powder, and water in a small
   saucepan. Stir briefly to dissolve the solids and heat the mixture
   over medium heat until bubbles begin to appear around the sides of
   the pan. Remove from the heat and pour the mixture into a large
   mixing bowl.
   
   2. 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.
   
   3. Stir in 2 cups of the flour, the salt, and eggs with a wooden
   spoon.
   
   4. Add about a cup of flour 1/2 cup at a time, stirring until the
   dough forms a soft, sticky mass and comes away from the sides of the
   bowl.
   
   5. Dust your hands and the work surface liberally with some of the
   remaining flour.  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.  Don't try to push all of
   the flour into the dough. You may not need it all.
   
   6. 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).
   
   7. Punch the dough down, knead it briefly, and return it to the bowl.
   Recover with plastic wrap and let it double again before using (This
   dough must go through
         2    risings.)
   
   8. After the dough has doubled in bulk a second time, it is ready to
   be rolled or pressed into shape. Note: For thicker crust, let the
   dough rise in a prepared pizza pan for 30 minutes before baking. This
   dough should not be baked at temperatures above "400 degrees" or it
   will burn.
   
   Source: The Pizza Book by Evelyne Sloman Posted by Linda Davis
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