Rich Egg Pizza Dough

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Servings: 6 Difficulty: Advanced
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A brioche-style dough enriched with eggs and butter for a tender, golden crust
Rich Egg Pizza Dough recipe image
Rich Egg Pizza Dough recipe image
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Rich Egg Pizza Dough

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 107.5

Description

This rich egg pizza dough is a delightful twist on traditional crust, offering a tender, brioche-like texture that elevates any topping. Enriched with eggs, butter, and a touch of sweetener, it creates a soft, elastic dough that holds up beautifully to heavy fillings. The result is a crust with a beautiful golden hue and a slightly sweet, savory flavor profile. Perfect for gourmet homemade pizzas, this dough is also excellent for creating torte rustiche or savory pies. It requires two risings to develop its full flavor and texture, making it a rewarding project for weekend cooking. Serve warm for the best experience, pairing it with classic Italian toppings or creative seasonal ingredients.

Ingredients

Directions

  1. In a small saucepan, combine the butter, sugar, dry milk powder, and water.
  2. Stir briefly to dissolve the solids, then heat over medium heat until bubbles begin to appear around the sides of the pan.
  3. Remove from heat and pour the mixture into a large mixing bowl.
  4. Allow the liquid to cool until it is no longer too hot to the touch (no more than 130&# 194;°F).
  5. Sprinkle the yeast over the liquid and stir with a fork until the yeast dissolves.
  6. Stir in 2 cups of the flour, the salt, and the beaten eggs with a wooden spoon until combined.
  7. Add the remaining flour about 1/2 cup at a time, stirring until the dough forms a soft, sticky mass and comes away from the sides of the bowl.
  8. Dust your hands and a work surface liberally with some of the remaining flour.
  9. Turn the dough out onto the floured surface and knead in the remaining flour a bit at a time until the dough is smooth, elastic, and no longer sticks to your hands.
  10. Do not force all the remaining flour into the dough; you may not need it all.
  11. Place the dough in an oiled bowl, turning to coat, and cover tightly with plastic wrap.
  12. Let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.
  13. Punch the dough down, knead briefly, and return it to the bowl.
  14. Cover again with plastic wrap and let it double in size a second time before using.
  15. Once doubled, the dough is ready to be rolled or pressed into shape for baking.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 107.5kcal
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 7.6g38%
Cholesterol 32.2mg11%
Sodium 96.5mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dough must go through two risings to achieve its characteristic soft texture and flavor.

For a thicker crust, let the shaped dough rise in a prepared pizza pan for 30 minutes before baking.

Do not bake this dough at temperatures above 400°F or it will burn due to its high sugar and egg content.

For an extra golden, shiny finish, brush a thin coating of egg white glaze (1 egg white beaten with a tablespoon of water) over the top of the dough before baking.

This rich dough works exceptionally well for French Provençal pizza (pissaladière) or as a base for torta rustica with layered fillings.

Keywords: egg dough, pizza crust, enriched dough, italian bread, homemade pizza, yeast dough, brioche style, vegetarian recipe, soft crust, golden dough, savory pastry, kneading, rising, baking, comfort food, weekend cooking, flaky crust, rich flavor, artisan bread, customizable
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