Classic Milk-Based Pizza Dough (Khameer Peetza)

In a large mixing bowl, combine the lukewarm milk with the yeast (or baking powder) and salt, stirring until fully dissolved and evenly mixed.

Add the olive oil to the milk mixture and stir until well blended and slightly creamy.

Gradually add the flour, mixing with a spoon or your hand, until a soft dough forms. The dough should be smooth and pliable, not sticky or overly firm.

Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until elastic, uniform, and smooth to the touch.

Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rest and rise for 1–2 hours, or until slightly puffy and relaxed. The dough is now ready to shape and top for pizza.