Pizza Dough with Milk

Wolverine drinks milk, not liquid gold or mercury shakes, but milk. Who knew?

Anyway, we’ll get back to the milk in a minute. Right now let’s talk about baking.

We’ll soon be launching a series of blog posts featuring our favourite baking recipes. The weather is perfect for baking right now and we want to encourage you to get out the flour, butter & baking soda and get your hands dirty. This baking series has been inspired in part by a new book that has just come out. The Bourke Street Bakery book is hefty, exhaustive and bursting with unique recipes for the home baker to try. From a mountain of meat pies to a plethora of pizzas, this book has almost more savoury recipes than sweet. Making it infinitely more interesting to the average home cook than one devoted entirely to butter and sugar.

Our favourite recipe so far is for the pizza dough, a simple little recipe that uses milk. Something magical happens in your home oven and the pizza that comes forth is crispy like nothing your oven has ever produced before. No pizza stone or wood burning Italian nonnas required. Try it, you will be shocked.

To check out the book for yourself, come by the launch at TYPE books later this week:

Now here’s that amazing recipe we were talking about.

Bourke Street Pizza Dough


600 grams flour (we used a mixture of all purpose and Red Fife, approx 70-30)

15 grams sea salt

20 ml olive oil

15 ml milk

410 ml water

10 grams yeast


  1. Mix all ingredients until you end up with a silky smooth dough.
  2. Place in a greased bowl, covered with plastic wrap and let proof for 20 minutes.
  3. Preheat oven to 425 and grease two rectangular cookie sheets. Divide the dough into two pieces and using a rolling pin, roll each out into a triangle to fit the cookie sheet. You may have to do this in stages, letting the dough rest at intervals.
  4. Transfer dough to the sheets, trim to fit and set aside. At this point you need to let them proof another twenty minutes (with or without toppings).
  5. Bake pizza with toppings for 15 minutes. Bake for 10-12 minutes if leaving plain, then allow to cool, wrap well and freeze. These frozen pizza crusts can be pulled out of the freezer, topped with any number of toppings and thrown in a 425 oven for 7-10 minutes to come out perfectly crisp.

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