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<p>I have been experimenting with various pizza dough recipes and with a few tweaks along the way, this has become my favorite.</p>Source: Deborah Garvey (Entered by Deborah Garvey)
Serves: 2 - 3 12 inch pizza base, depending upon whether you prefer thin or thick pizza crust
2 Tablespoons Olive Oil
3 Tablespoons Honey
1 1/2 Cups Warm Water: 125 degrees
1 Packet Rapid Rise Yeast
4-6 Cups I used Bread, All Purpose, and W.Wheat
2 Tablespoons Buttermilk + 1 teaspoon lemon juice
Step by Step Instructions
- Place 1 1/2 Cups lukewarm water into a small bowl, add honey, olive oil, and yeast. Stir. Let sit until becomes foamy about 5 minutes.
- Mix whatever combination of flours you choose, with 2 teaspoons of salt, in large bowl of mixer with dough hook, I use a Bosch Universal Mixer, place 4C of your flour mixture, safe the rest to add as dough is beating.
- Add Buttermilk or yogurt and lemon juice to foamy wet mixture. Add all of wet mixture to dry and beat for 7 minutes, adding flour as needed to form dough that is slightly tacky but not dry.
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