Pizza Margherita (ish)
Traditional Margherita Pizza is made with fresh mozzarella, a thin white crust, and a lot more basil. However, I did not have fresh mozzarella, I have a limited supply of basil, and I’m not particularly keen on eating white anything, much less pizza dough.
I decided this would have to suffice, and man oh man, it did!
Whole Wheat Buttermilk Pizza Dough
- 3/4 Cup Buttermilk, room temperature
- 2 tablespoons Olive Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1 teaspoon Active Dry Yeast
- 1 tablespoon white sugar
- 1 ¼ cups bread flour
- 1 ¼ cups whole wheat flour
- Dissolve 1 package of yeast in ½ cup plus 2 tablespoons of lukewarm water. Stir in sugar, and allow mixture to sit for 5 minutes, or until foamy.
- Place flour in bowl of electric mixer
- Add dissolved yeast, oil, buttermilk, baking soda, and salt
- Using a dough hook on an electric mixer, mix at medium-low speed until all ingredients are incorporated
- Increase speed to high and mix dough for 4 to 5 minutes
- Lightly oil a glass bowl. Place the dough ball inside and cover with plastic wrap
- Let rise in a warm, draft free place for 1 to 3 hours.
- Spread cornmeal onto a circular pan, and spread the dough evenly across.
- Bake in a 375-degree oven for 10 minutes before adding toppings. Bake for an additional 20 minutes and serve.