Using skimmed milk instead of water, dougthecook pizza dough had different characteristics, as expected. The dough cooked through rather than a little gooey in the middle. It rolled out nice but was a little more dense than the water version. And chewier.
dtc
Sounds like a classical music passage. From a hint I found at Cooks Illustrated I used milk instead of water to make pizza dough. The dough was a little less wet than the water-based one but still pliable. As they say the proof is in the pizza and I will find out tonight how well it tastes. As an aside, I do not think any pizzerias use milk in their dough as it would be too expensive.
Doug
