Buttermilk Sourdough Pizza Crust

I've been experimenting with a version of Peter Reinhart's Pizza Americana Dough. Tonight 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.

.

.

Buttermilk Sourdough Pizza Crust

.

Makes 2 - 14 inch - 20 oz - 580 gram pizza crusts

.

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

.

.

Add all ingredients except olive oil to mixer bowl, mix for 1 minute. Add olive oil.

.

Knead 5 minutes in mixer with dough hook, rest 5 minutes, Knead 5 minutes. Or run through bread machine dough cycle.

.

Form ball of dough, place in oiled bowl. Cover. Allow to rise, covered, 1 hour. Punch down, cover and place in refrigerator overnight.

.

Take out of refrigerator 2 hours before rolling out dough and allow to warm to room temperature.

.

Divide dough in half and roll out into 2 - 14 inch pizzas.

.

Add sauce and toppings of your choice.

.

Bake, in 425-F (220-C) pre-heated oven, for 25-minutes, until edges are golden brown and center is not doughy.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/your-favorite-recipes/53344-buttermilk-sourdough-pizza-crust.html