Howard’s PIZZA dough Recipe
This recipe was passed to me from the owner of a chain of Pizza parlors in the western United States! The shops were running in the 60s!
It makes a great Deep Dish! All in all is works fine for a general pizza dough.
4 cups bread flour
¼ cup buttermilk
¼ cup milk
½ cup water
2 Tbsp. oil
1 Tbsp. Butter (optional)
1-1/3 tsp. Salt
2 tsp malt or 1-1/2 tsp sugar
2 tsp dry yeast
How to Prepare:
1) Add the water to the mixing bowl, and then add the malt (or sugar) to the lukewarm water. (105 deg./42deg, C) Stir to dissolve!
2) Add the yeast and let stand until creamy, about 10 minutes.
3) Scald milk then add the buttermilk and salt (make sure the mixture is cool to warm) then add to the water yeast mixture.
4) In a heavy-duty mixer slowly add the flour until the dough pulls away from the side of the bowel and forms a ball, add water if you need to. Mix for 10 minutes.
5) If you want a thin cracker crust then add flour till the dough is scrappy and rough in appearance)
For a deep dish you will want moist dough, New York not as moist and a cracker thin crust dry and scrappy (as long as you can form the scraps into a ball using your hands to press them together)
6) After 10 minutes, add oil (butter) and mix for 2 to 3 additional minutes. And that’s it.
Deep dish and New York:
Cover and allow rising at room temperate for 2 hours or till double in size. Push down the dough, knead briefly and allow rising an additional 2 hours until approximately doubled in bulk.
Thin Cracker crust:
Allow to rise at room temperature for 24 hours!