Description
Like the Butter Crust Pan Pizza Dough, but faster.
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 was a two day affair with fridge rest, this has been adjusted for commercial yeast using the PizzApp calculator, specifically for a single day pizza.
Suggested Schedule
| Time | Step |
|---|---|
| 10:00 | Mix |
| 11:00 | Bulk rise |
| 14:00 | Shape ball, 2rd rise |
| 17:00 | Form pizza, 3rd rise |
| 18:00 | Bake |
Bakers Calculator
| Ingredient | Percentage | Amount |
|---|---|---|
| Flour | 100 | 365 |
| Water | 65 | 237.25 |
| Butter | 10 | 36.50 |
| Salt | 3 | 10.95 |
| Yeast | Based on time | 1.12 |
| Total (Ball) | 650 |
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
- It took less time
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
- Maybe don’t 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
2026-09-07
- Split this recipe into its own file
- Using 00 instead of bread flour due to not having the overnight rest
- Also not going to bar bake to see if that helps with the top bubbling and the bottom over cooking
Ingredients
- 365g 00 Flour
- 11g sea salt
- 237g 60-72 degree water
- 1.12g Instant yeast
- 79g unsalted butter; divided
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 hour.
- Optional: 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.