I’ve been experimenting with a version of Peter Reinhart’s Pizza Americana Dough. The recipe below, made with buttermilk, is one of the best homemade pizza crusts that I’ve made. Light, slightly crisp and a good flavor.
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Buttermilk Sourdough Pizza Crust
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Makes 2 - 14 inch - 20 oz - 580 gram pizza crusts
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250g (1-3/4 cups) bread flour
250g (2 cups) all purpose flour
240g (1 cup) sourdough starter (or substitute 1/2 cup water & 1/2 cup flour more)
120g (1/2 cup) water
160g (2/3 cup) buttermilk
15g (1 Tbsp) white granulated sugar
12g (2 tsp) table salt
3g (1 tsp) instant yeast
30g (2 Tbsp) olive oil
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Add all ingredients except olive oil to mixer bowl, mix for 1 minute. Add olive oil.
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Knead 5 minutes in mixer with dough hook, rest 5 minutes, Knead 5 minutes. Or run through bread machine dough cycle.
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Form ball of dough, place in oiled bowl. Cover. Allow to rise, covered, 1 hour. Punch down, cover and place in refrigerator overnight.
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Take out of refrigerator 2 hours before rolling out dough and allow to warm to room temperature.
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Divide dough in half and roll out into 2 - 14 inch pizzas.
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Add sauce and toppings of your choice.
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Bake, in 425-F (220-C) pre-heated oven, for 25-minutes, until edges are golden brown and center is not doughy.
I’ve never done it but it should work just fine!