Buttermilk Pan-Risen Deep Dish
A soft, airy, easy-to-bite pan crust at 55% hydration with pure olive oil and dry cultured buttermilk for flavor and color. A 48-hour cold ferment, then the dough rises right in a heavily greased pan to about an inch thick before it is topped cheese-first.
A soft, airy, easy-to-bite pan crust at 55% hydration with pure olive oil and dry cultured buttermilk for flavor and color. A 48-hour cold ferment, then the dough rises right in a heavily greased pan to about an inch thick before it is topped cheese-first.
Ingredients
Method
Fully dissolve the salt and sugar in the water, since this is important for crust color.
Mix on low for 60 seconds, then add the oil and mix on low for 4 more minutes (5 minutes total).
Ball to about 23 ounces per 12-inch pan, leaving plenty of space between balls, and seal in a container in the fridge for 48 hours.
Let the dough warm at room temperature for 2 to 3 hours before use.
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