Dirty Harry wrote:
> Hi, how can I get my pizza dough to be lighter? My recipe is
> 2.5 cups flour
> 1 cup water
> yeast
> sugar
> salt
> I let it rise for 45 mins then make it into a crust, cook at about 400 till
> its done.

What do you mean by lighter, more tender? Wouldn't be something I'd
want but if you replace half the water with milk your crust will be
softer, but it wont be what I call pizza crust, it'd be more like
Boboli. Milk is the universal tenderizer for all yeast breads.

Sheldon