Pizza Crust Question??

Never heard of it. googling for it doesn't turn up anything either.

Some recipes do use non-fat dry milk, though, which is not only not evaporated milk, but also substantially different from (and much cheaper than) drinkable powdered milk products. It tastes funny because there's too much whey in it and the sugars and proteins have been heated to a point where they've changed a bit. (it's a by-product of butter production)

Although I much prefer olive oil in pizza dough to shortening, you can take about any pizza dough recipe and substitute some or all of the water with evaporated milk and the shortening for the olive oil. If it isn't hydrated quite right (you may need to add a wee bit of water,) just make notes of what you had to do to get the right hydration. Then you should be able to reproduce it every time. Most cooking isn't really such a matter of recipes and formulas as it is ratios and understanding of the process. Good cooking.

Fred Foodie Forums

You are assuming that the OP had a yeast raised dough in mind. Without more information, it is very hard to respond to the question. While not traditional, there are "pastry crust" pizzas that are more like a biscuit than bread dough. I would like to know what else went into the dough, if it contained yeast, and what the technique was like.