The flavor of this dough is faintly cheesy and the texture softer than most doughs. If you like a less chewy crust, you will enjoy this one.

4 to 5 cups all-purpose flour
1 1/2 cups buttermilk
1/2 cup (1/4 pound) butter
3 tablespoons light brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup water
1 tablespoon vegetable oil
2 packages dry yeast

Put the butter and the buttermilk in a saucepan and place it over a low flame. Warm the milk slowly so the butter melts in it. Do not let the milk get hot. Stir the yeast and sugar into 1/2 cup of warm water. Let stand for 5 minutes.

Sift 4 cups of flour, the salt, and baking powder into a large bowl. Stir in the warm milk and melted butter. Add the yeast mixture. Mix the ingredients thoroughly and then turn them out onto a floured board. Knead for 8 minutes, incorporating more flour into the dough if necessary to keep it from being too sticky. When the dough has reached a smooth consistency, put it in a clean bowl and brush vegetable oil over the top of the dough. Cover with a clean towel and place in a warm, draft-free place for 1 1/2 hours.

This recipe will make:
2 thin crust pizzas, 12 inches each
2 stuffed pizza pockets
1 thick crust pizza, 14 inches
six 6-inch pizzas