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Buttery Almond Milk Low Sodium Pizza Dough- Bakebot style

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Serves 2 medium to large hand-tossed pizzas | Prep Time | Cook Time 15

Why I Love This Recipe

Pizza has been a popular dish in Italy since the late 18th century, and the world's first true pizzeria, Antica Pizzeria Port'Alba, opened in Naples in 1830.

Ingredients You'll Need

3 cups all-purpose flour
2 1/4 tsp instant yeast
1 1/2 tsp sugar
3/4 cup warm water
1/4 cup unsalted butter, melted
3/4 cup unsweetened almond milk
1 tsp salt


In a large bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5 minutes until foamy.

Add the melted butter, almond milk, and salt to the yeast mixture and stir to combine.

Gradually add the flour, stirring until a shaggy dough forms.

Cover the bowl with plastic wrap and let the dough rise at room temperature for 2 hours, or until doubled in size.

Preheat the oven to 475°F (245°C) and place a pizza stone or upside-down baking sheet in the oven to heat up.

Divide the dough in half and shape each portion into a ball. Let the dough rest for 10 minutes.

On a lightly floured surface, stretch and shape each dough ball into a 12-inch circle for a medium pizza or a 14-inch circle for a large pizza. Opt: You can brush the whole top of the crust with melted butter w/ garlic powder mixed in

Transfer the dough to a parchment-lined pizza pan or another inverted baking sheet.

Add your favorite toppings and transfer the pizza (on the parchment) to the preheated pizza stone or baking sheet in the oven.

Bake for 12-15 minutes, or until the crust is golden and the toppings are bubbly and hot.

Slice and serve hot.

Pairs Well With

Salad and my homemade low sodium no knead crusty bread w/ a bowl of sauce to dip it in. Can use butter on the bread if you desire :)

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