Vegetable Pizza Revisited

I think I have finally found the perfect pizza dough! I did some substitution to the ingredients on my own and i think I have innovated the dough which turned out amazing! What did I do? I just changed the milk with whipping cream and change the size of the pizza. Everything else followed exactly the same as the vegetable pizza recipe.

The very first difference I noticed was the texture of the dough. It was very elastic. While I was punching out the gas from the dough, it was not sticky at all, very manageable and I did not even need to flour the work surface. I did not expect just by changing the milk to whipping cream can yield me to such results, though I did worry for a while that the dough might be too dry.

Ingredients were modified as the following:

Ingredients:
(yields 1 28 inched pizza)

1/4 cup cold whipping cream
1/4 cup water
1/2 tbs extra-virgin olive oil (I used pure olive oil)
1 1/2 cup bread flour
1 tbs sugar
1 tsp salt
1 tsp dry yeast
Extra olive oil (greasing the baking pan & for the crust before baking)

Toppings:

70 g Pizza sauce (I used pesto sauce)
1/2 Capsicum (Sliced thinly)
4 buttons Shiitake mushroom (Sliced thinly, stem removed)
1/2 head onion (Sliced thinly)
Grated Mozzarella Cheese

Minced garlic

Outcome:

To us, it was superb! I think the pesto sauce and the cream did make the pizza much more appetizing. Again, I received a note of compliment this morning on the kitchen table. I am glad that I took the initiative to change the ingredients and my boyfriend was bold enough to try my lab test. :)