Well, my son neglected to pull the dough out of the refrigerator (teenagers!) so it only had about an hour to warm up... but I made it anyway!
The dough was moist, and quite honestly finger lickin' good! Can't beat the flavor of butter. I pressed it out on a cookie sheet, and there was no sticking, and no ripping. Very easy to handle and press out. I added my sauce and then a heavy topping layer of sausage, onions, green pepper, and mushroom. A Chicago deluxe.
Then a heavy layer of shredded mozzarella. I'm less that satisfied with the Roundy's whole milk mozzarella, but it works until I find some Polly-O that isn't $7 a lb. I also used my Tuscan seasoning grinder (which I use when making a parmesan/olive oil dipping sauce) on top, for a bit of flavor.
I cooked at 450 for about 10min... the crust looked fine but the cheese wasn't brown enough, so I upped it to 500 for a few minutes more. And voila! Pizza time!
Now about the crust... it was definitely buttery. Very yummy. Not quite as flaky as HRI, but the pieces in the middle (I cut into squares) were absolutely spot on flavor wise and consistency wise. I went a bit too heavy on the toppings as compared to HRI... I think I'll try a straight up pepperoni tonight... but I really enjoyed the middle pieces immensely. The only problem, with a typical HRI I always prefer the end pieces cause the crust is so good I could eat it plain! Although my crust was good... it's still missing a flavor... I still taste flour. Maybe it's the bouncer and I need to use the KAAP.
All in all though... this makes an incredible Chicago thin crust. I'm pretty happy with it. I'd have to try the original recipe to compare, but I really like the flavor that the butter imparts.