- In a large bowl, combine the flour, baking powder, and salt. Make a well in the centre. Set aside.
- In another bowl, combine the water, milk, oil, egg, and sugar. Pour into the well of the dry ingredients and stir with a wooden spoon.
- On a lightly floured surface, knead the dough for about 5 minutes or until smooth and elastic.
- Cut the dough into 4 to 6 balls and oil lightly. Place the dough balls on a baking sheet. Cover with plastic wrap and refrigerate for 12 to 24 hours.
Feel free to double the recipe because the dough balls freeze very well! After being frozen on a baking sheet, keep the balls in sealable bags.
For a thin crust:
10 ": 150 grams (about 5 balls)
16 ": 220 grams (about 4 balls)
For a thick crust:
10 ": 190 grams (about 5 balls)
16 ": 270 grams (about 3 balls)