A old buddy of mine used to work in NY pizza shops years ago.One place he worked at,he told me a bit about the recipe ingredients for the dough,did not have the recipe itself...I do not have all the details but they used Butter in the mix.
So far,I have not see anyone mention using Butter.If they did,what would the benefits be?Would that work instead of oil? Or work better with oil too?
If this needs to be in the Dough ingredients,I can post there,but this is for a NY style Pie I used to eat and it was excellent.So I thought maybe it should be posted here...I do not know.Peter,I was not sure where to post so I put it here.
Just wanted to see what some of you thought about it.