The Simple Joy of this Quick Buttermilk Pizza Dough
When you’re craving homemade pizza but don’t have hours to wait for traditional dough to rise, this buttermilk pizza dough becomes your kitchen superhero.
I’m talking about a recipe that transforms basic pantry ingredients into golden, tender crust in under thirty minutes.
No waiting around, tapping your fingers while regular yeast dough takes its sweet time. The buttermilk creates this incredibly soft texture that’s almost like a cross between pizza crust and biscuit.
Why wouldn’t you want that? Plus, the tangy flavor adds complexity that makes even simple cheese pizza taste gourmet.
Pure weeknight magic, honestly.
Ingredients
Getting this buttermilk pizza dough on your table starts with ingredients you probably already have hanging around your kitchen. We’re talking basic pantry staples here, nothing fancy or hard to find. The beauty of this recipe lies in its simplicity – no specialty flours, no exotic seasonings, just honest ingredients that work together like they were meant to be.
For the Dough:
- 1 cup buttermilk
- 1 tablespoon sugar
- 2 tablespoons butter
- 1 tablespoon dry yeast
- 2 cups flour, unsifted
- 1 teaspoon salt
- 1/4 teaspoon baking soda
For the Sauce:
- 6 tablespoons tomato sauce
- 2 tablespoons tomato paste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
For the Topping:
– 2-3 cups mozzarella cheese, grated
The buttermilk is really the star of this show, giving the dough that tender, slightly tangy character that makes it special. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes until it curdles slightly. The cumin in the sauce might surprise you – it’s not traditional, but it adds this warm, earthy note that makes the whole pizza taste more complex than it has any right to. Don’t skip it, even if you’re tempted to stick with just the oregano and garlic powder.
How to Make this Quick Buttermilk Pizza Dough
Making this buttermilk pizza dough is honestly easier than ordering takeout, and way more satisfying. Start by mixing your 2 tablespoons butter, 1 tablespoon sugar, and 1 cup buttermilk in a microwave-safe container – I like using a glass measuring cup because it makes pouring easier later.
Pop it in the microwave on high for about 1 to 1½ minutes until it’s warm to the touch, not scalding hot. You want it baby-bottle warm, not lava warm, because too much heat will kill your 1 tablespoon dry yeast before it even gets a chance to do its job.
While that’s cooling down just a bit, grab a large bowl and whisk together your 2 cups flour (no need to sift, we’re keeping this simple), 1 teaspoon salt, and ¼ teaspoon baking soda. The baking soda is your secret weapon here – it teams up with the buttermilk’s acidity to give you extra lift and tenderness.
Pour that warm buttermilk mixture into your flour bowl and stir everything together until it looks like actual dough instead of a shaggy mess. Don’t overthink this part, just get it combined.
Now comes the fun part – dump it onto a well-floured board and knead it until it’s smooth. This doesn’t take forever, maybe 3-4 minutes of good kneading, just until it stops feeling sticky and starts feeling like, well, pizza dough.
Roll it out with a rolling pin and transfer it to your lightly greased pizza pan, stretching it to fit if needed. While a regular pizza pan works perfectly fine, premium cookware designed for high-heat baking can give you an even crispier crust. For the sauce, simply mix those 6 tablespoons tomato sauce with 2 tablespoons tomato paste, ¼ teaspoon garlic powder, ¼ teaspoon oregano, and ¼ teaspoon cumin in a small bowl.
Spread it on your dough with the back of a spoon, sprinkle on your 2-3 cups grated mozzarella cheese, add whatever toppings make your heart sing, and bake at 450 degrees for about 12 minutes until the edges are golden brown and gorgeous.
Substitutions and Variations
While this buttermilk pizza dough recipe is pretty fantastic as written, I know you’re probably staring into your pantry right now wondering if you can swap out ingredients based on what you actually have on hand.
Truth is, this dough’s surprisingly forgiving. No buttermilk? Regular milk works, though you’ll lose that subtle tang. Out of butter? Olive oil does the trick.
Want whole wheat? Swap half the flour. The cheese situation’s wide open too – cheddar, provolone, whatever’s lurking in your fridge.
Just remember, substitutions might need slight adjustments to liquid ratios.
Additional Things to Serve With Quick Buttermilk Pizza Dough
Three categories of sides transform your buttermilk pizza into a proper feast: fresh salads that cut through the cheese, roasted vegetables that add earthy depth, and crispy finger foods that make everyone reach for seconds.
I’m obsessed with Caesar salad alongside pizza – those crisp romaine leaves cleanse your palate between gooey bites.
Roasted Brussels sprouts or asparagus bring sophisticated balance to the table.
For pure indulgence, I’ll whip up garlic bread or mozzarella sticks. Because why not double down on carbs and cheese?
A simple arugula salad with lemon vinaigrette works beautifully too, adding peppery brightness that makes each pizza slice taste even better.
Final Thoughts
After countless pizza dough experiments, this buttermilk version has earned its spot in my permanent rotation. The tangy buttermilk creates a tender crust that’s miles better than store-bought alternatives.
Sure, I might look like I wrestled with flour afterward, but that’s half the fun, right? This recipe forgives beginners while satisfying experienced cooks who crave homemade goodness.
The microwave shortcut eliminates guesswork with yeast activation, and the rolling pin technique keeps things simple. Whether you’re feeding hungry teenagers or treating yourself to Friday night comfort food, this dough delivers every single time.
Pure pizza perfection.
