Quick Buttermilk Pizza Dough

I came up with this recipe because I had some leftover buttermilk and I was hungry for some pizza. To be fair, the dough is a little breaddy (is that a word?) but it is delicious and crunchy none the less. If you have a pizza stone definitely use that!

What you’ll need:

This recipe makes two 8 inch pizza crusts

• 280 ml buttermilk

• 200 g semolina flour

• 200 g all purpose flour

• 1 tsp salt

• 1 tsp baking soda

• 4 tsp olive oil

What you’ll do:

Add all ingredients to a bowl and mix with a fork or your hands until well combined. We don’t want a sticky dough here but not a dough quite as smooth as pasta dough- somewhere in between. Once combined, bring it onto a clean work surface to continue bringing it together. Add more flour if it is unmanageably sticky. Knead until the dough is pretty smooth and well combined - about 8 minutes.

Cover with the same bowl you mixed in or with a clean damp towel and let rest for about an hour. In the meantime prepare your pizza toppings. My recipe for Dad’s Tomato Sauce works great as a pizza sauce! I just ended up using some leftover mushrooms and zucchini for my veggies along with some goat cheese. Once rested, roll out dough with your preferred method but so dough is about 1/4 inch to a 1/2 inch thick. You want to make sure the center isn’t too thin or it will rip or cause a verry soggy pizza crust! Bake in oven or grill until cooked through and crispy.