1 cup water
35g powdered milk
30g sugar
7.5g salt
2g fresh yeast
50g butter
450g plain flour, sifted
5 ml egg yolk, lightly beaten

1. Combine the water, powdered milk, sugar, salt, yeast, butter and flour in a large mixing bowl.
2. Using a mixer with the dough hook attached, beat on a medium speed for 10 – 15 mins or until the dough is smooth and shiny in appearance but somewhat sticky in texture.
3. Transfer to a lightly oiled container that will accommodate the dough when it has doubled in size.
4. Cover with a large plastic bag, set aside to prove in a warm place for 2 hours or until doubled in size.
5. Knock the dough down, releasing all the carbon dioxide.
6. Divide the dough into 12 x 40g portions and roll into balls using the palms of your hands.
7. Place the dough balls on a baking tray and cover the tray with a plastic bag. Set aside to prove for 30 mins or until doubled in size.
8. Preheat the oven and pizza stone for 45 mins on 220 °C Conventional (424 °F).
9. Gently brush the dough with egg wash and place on the pizza stone.
10. Bake for 10 mins or until golden and slightly crusted. Cool on a wire rack.