Description §
Butter Crust Pan Dough Recipe adapted for a single 650g pizza suitable for a 12” round pan or a 13.5”x10” Lloyd rectangle pan. The original recipe makes three 12-inch round pizzas or five 9-inch round personal pizzas.
Notes §
- The original recipe calls for 33g (adjusted) starter 3-5 hours after feeding, this has been adjusted for commercial yeast using the PizzApp calculator
Suggested Schedule §
| Time | Step |
|---|
| 11:00 | Mix |
| 12:00 | Bulk rise |
| 15:00 | Shape ball, 2rd rise |
| 18:00 | Form pizza, 3rd rise |
| 21:00 | Dough into refrigerator, 4th rise |
| 1d+15:00 | Remove from fridge |
| 1d+18:50 | Uncover dough |
| 1d+19:00 | Par bake |
Bakers Calculator §
| Ingredient | Percentage | Amount |
|---|
| Flour | 100 | 365 |
| Water | 65 | 237.25 |
| Butter | 10 | 36.50 |
| Salt | 3 | 10.95 |
| Yeast | 0.11 | 0.40 |
| Total (Ball) | | 650 |
2023-09-09 §
Liked §
- The dough was excellent, best bottom crunch in a dough so far
Disliked §
- The amount of time it took
Next Time §
- Try re-configuring without the 18 hour fridge rest
- Get the dough a little more stretched into the corners
2023-11-03 §
- Didn’t do overnight fridge rest, instead used yeast calculator to do an 8:30-18:30 rise
- Did 3 hours between each rise step
Liked §
Disliked §
- Bottom got way too done with a par bake plus regular bake on pizza steel
- Maybe try putting a baking sheet under the stone to deflect the heat
- Crumb was too tight
- Unsure what to do about this
- Had lots of irregular puffing during the par bake
- Crust pulled away from the pan edges during par bake, leaving gaps
- Even though the crust was overdone, the bottom wasn’t crispy, instead it was a big thick crunch
Next Time §
- try experimenting with a blend of flours, possibly 00, to try and get a lighter crumb
Ingredients §
Method §
- Weigh out each ingredient in separate containers.
- Cube and refrigerate 22 grams of the butter. Melt 14 grams of the butter and set aside. Allow the remaining 43 grams of butter to come to room temperature.
- In a large mixing bowl, combine the flour and salt. Using clean hands, mix thoroughly.
- In another large mixing bowl, combine the water, yeast, and melted butter. Mix by hand, making sure to break up any large pieces.
- Create a crater in the flour and pour the liquids in the center. Begin mixing with just your dominant hand until the dough lifts from the sides of the bowl and forms a ball. Stop mixing, cover with plastic wrap, and rest for 30 minutes at room temperature.
- Remove the chilled butter from the refrigerator. Gradually add it to the rested dough and combine by gently stretching and folding. Continue for 10 minutes, then transfer to a lightly oiled container. Cover with plastic wrap and rest for 3 hours at room temperature.
- Using the 43 grams room temperature butter, grease 1 (12-inch/30-cm diameter) round deep-dish pans and set aside (or 13.5”x10” Lloyd pan).
- Shape dough into a ball by folding it in on itself. Transfer the dough to the buttered pan. Cover pan with plastic wrap and allow to rest at room temperature for 3 hours.
- Lift the dough and press out any air from the bottom of the pan. Using your fingertips, gently dimple the entire length of the dough. Cover and proof for another 3 hours, then transfer to the refrigerator and leave overnight or up to 18 hours.
- Remove the dough and allow it to reach room temperature for 3 to 5 hours before baking.
- To par-bake, preheat the oven with pizza stones to 475°F (250°C).
- Remove the cover and par-bake the un-topped dough for 10 minutes. Note: Sometimes I par-bake, sometimes I don’t. I like both methods, so you should try each method for yourself. Just add 10 minutes to the bake time if you skip the par-bake.