Buttermilk Pizza Dough RecipeOrigin: America Period: Traditional |
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This is a classic American pizza dough recipe that turns out slightly softer than many of the more traditional pizza doughs. So, if you like a pizza crust that's less chewy than the traditional versions then this is the crust for you. It's also a little different in that it uses both yeast and baking powder as raising agents. Ingredients:
350g plain flour (about) 
Buttermilk Pizza Dough Preparation:Method:Combine the butter and buttermilk in a saucepan and heat gently so that the butter just melts but the milk does not get hot (take off the heat as soon as the butter has melted). Meanwhile melt the sugar in the water and stir-in the yeast. Set this mixture aside to stand for 10 minutes. Sift together the flour, salt and baking powder into a large bowl then stir-in the buttermilk and butter mixture. Add the yeast mixture and combine thoroughly to form a dough before turning out onto a floured work surface. Knead quite aggressively for about 8 minutes, or until the dough is thoroughly mixed and elastic. If the dough is too tacky then add a little more flour as you knead. When the dough is smooth and completely elastic place in a lightly-oiled bowl and turn to coat. Cover the bowl and place in a warm spot to prove for 90 minutes. Knock the dough back then roll on a lightly-floured work surface until about 30cm in diameter. Cover and allow to rise for 10 minutes then top with your desired toppings. Place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the edges of the base are golden and crisp. Cut into wedges and serve immediately. |
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