Soft Milk Pizzas
Say goodbye to bland store-bought pizzas and dive into the world of homemade soft milk pizzas! With a rich, creamy dough made from fresh milk and a sprinkle of yeast, you'll create a fluffy base that perfectly cradles your favorite toppings. Get ready to impress your taste buds and your friends with this delightful twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
20
people
Level
beginner
📝 Ingredients
Serves 20🥬Fresh Produce(1)
- 30ml water (1.01 fl oz)
🥛Dairy & Eggs(1)
- 250ml soy plant milk (alternatively cow's milk) (8.45 fl oz)optionalcow's milk
🫙Pantry Staples(3)
- 500g flour 0 (4 cup)
- 20ml extra virgin olive oil (0.68 fl oz)
- 6g fresh yeast (0.21 oz)
🧂Spices & Seasonings(1)
- 1 teaspoon salt
Nutrition (per serving)
Calories
106
Protein
4g
Carbs
19g
Fat
2g
👨🍳 Instructions
- 1
Combine the flour, soy milk, olive oil, water, fresh yeast, and salt in a bowl.
- 2
Knead the dough until smooth and let it rise until doubled in size.
- 3
Preheat the oven and shape the dough into small pizzas.
- 4
Top with tomato sauce, oregano, salt, olive oil, and optional plant-based mozzarella.
- 5
Bake until golden and serve.
💡 Pro Tips
- ✓Use soy milk at 45-50°C (113-122°F) rather than cold to activate yeast 30-40% faster and reach doubling time in 45-60 minutes instead of 90+ minutes, because milk proteins and lactose feed yeast fermentation more efficiently at warm temperatures.ingredient45-50°C activation temperature
- ✓Knead for exactly 8-10 minutes until the dough reaches 26-28°C internal temperature and shows windowpane test pass-through (stretch a small piece until translucent without tearing), because soy milk's lower gluten development requires longer mechanical work to build extensibility compared to all-water doughs.technique8-10 minutes to 26-28°C
- ✓Reduce yeast to 4g if using soy milk because plant-based milk ferments 15-20% faster due to higher sugar content (lactose equivalent in fermentable carbohydrates), preventing over-proofing and gummy crumb structure.ingredient4g instead of 6g fresh yeast
- ✓Bake at 220°C (428°F) for 12-14 minutes with the oven preheated for 20 minutes minimum, because soy milk's lower fat content (0.5-1g vs. 3-4g in cow's milk) reduces Maillard browning; higher heat compensates and creates the golden crust within the narrower time window before interior dries.timing220°C for 12-14 minutes
- ✓Brush crust with the reserved 20ml olive oil mixed with 2ml water in a 10:1 ratio immediately after shaping but before topping to create a hydrated barrier that prevents the soy milk from pulling moisture from the dough during fermentation and baking.technique10:1 olive oil to water ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
20
people
Level
beginner
Share this recipe
Soft Milk Pizzas
Say goodbye to bland store-bought pizzas and dive into the world of homemade soft milk pizzas! With a rich, creamy dough made from fresh milk and a sprinkle of yeast, you'll create a fluffy base that perfectly cradles your favorite toppings. Get ready to impress your taste buds and your friends with this delightful twist on a classic favorite!
📝 Ingredients
Serves 20🥬Fresh Produce(1)
- 30ml water (1.01 fl oz)
🥛Dairy & Eggs(1)
- 250ml soy plant milk (alternatively cow's milk) (8.45 fl oz)optionalcow's milk
🫙Pantry Staples(3)
- 500g flour 0 (4 cup)
- 20ml extra virgin olive oil (0.68 fl oz)
- 6g fresh yeast (0.21 oz)
🧂Spices & Seasonings(1)
- 1 teaspoon salt
Nutrition (per serving)
Calories
106
Protein
4g
Carbs
19g
Fat
2g
👨🍳 Instructions
- 1
Combine the flour, soy milk, olive oil, water, fresh yeast, and salt in a bowl.
- 2
Knead the dough until smooth and let it rise until doubled in size.
- 3
Preheat the oven and shape the dough into small pizzas.
- 4
Top with tomato sauce, oregano, salt, olive oil, and optional plant-based mozzarella.
- 5
Bake until golden and serve.
💡 Pro Tips
- ✓Use soy milk at 45-50°C (113-122°F) rather than cold to activate yeast 30-40% faster and reach doubling time in 45-60 minutes instead of 90+ minutes, because milk proteins and lactose feed yeast fermentation more efficiently at warm temperatures.ingredient45-50°C activation temperature
- ✓Knead for exactly 8-10 minutes until the dough reaches 26-28°C internal temperature and shows windowpane test pass-through (stretch a small piece until translucent without tearing), because soy milk's lower gluten development requires longer mechanical work to build extensibility compared to all-water doughs.technique8-10 minutes to 26-28°C
- ✓Reduce yeast to 4g if using soy milk because plant-based milk ferments 15-20% faster due to higher sugar content (lactose equivalent in fermentable carbohydrates), preventing over-proofing and gummy crumb structure.ingredient4g instead of 6g fresh yeast
- ✓Bake at 220°C (428°F) for 12-14 minutes with the oven preheated for 20 minutes minimum, because soy milk's lower fat content (0.5-1g vs. 3-4g in cow's milk) reduces Maillard browning; higher heat compensates and creates the golden crust within the narrower time window before interior dries.timing220°C for 12-14 minutes
- ✓Brush crust with the reserved 20ml olive oil mixed with 2ml water in a 10:1 ratio immediately after shaping but before topping to create a hydrated barrier that prevents the soy milk from pulling moisture from the dough during fermentation and baking.technique10:1 olive oil to water ratio