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Author Topic: Butter Crust Experiment  (Read 3545 times)

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Offline Bryan S

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  • Location: Lancaster, PA
Butter Crust Experiment
« on: April 26, 2007, 04:37:24 PM »
I made up a batch of butter crust dough for some pan pizzas. I'll make one tomorrow and the other on Sat for a 1 & 2 day cold ferment comparison. The dough came out a little on the wet side so I already made some adjustments to the recipe for the next time (if there is a next time) ::) I heated up 4 oz of milk, 1 stick of butter and 1 TBS of Demerra sugar in the KA bowl. I then added the water then the yeast and let it sit for a few min. I then added the sifted flour along with the salt and mixed till it came together, i did add some extra flour because i knew it was too wet. I let it rest for 15 min and then kneaded for 5 min. Divided the dough in to 2-22 oz balls and to the fridge it went. I'll take some pics and post the results tomorrow (Friday).  ;D
Edit: I forgot to mention the Demerra sugar in the recipe. :-[
« Last Edit: April 26, 2007, 05:36:13 PM by Bryan S »
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Making great pizza and learning new things everyday.

Offline canadianbacon

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Re: Butter Crust Experiment
« Reply #1 on: April 26, 2007, 05:12:17 PM »
Gee, if you had added in a few eggs, you would have had a nice brioche dough  ;D

I've never made brioche pizza dough, but I"m sure it would be good.

I made a brioche apple pie not long ago and it was amazing.

Yup, I bet your dough is going to be a real winner Bryan !  I'm looking forward to hearing
about, and seeing your results !

Mark
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Offline goosen1

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Re: Butter Crust Experiment
« Reply #2 on: April 27, 2007, 12:49:32 AM »
Hey Bryan!!!!

Sounds good.. I'm always a sucker for a butter crust!!!!!!

Goose
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Offline Bryan S

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Re: Butter Crust Experiment
« Reply #3 on: April 27, 2007, 04:26:48 PM »
Here's the pics. Wife and Stepson said it was my best pan pizza to date, 2 thumbs up from both of them. From what i could taste (fighting a sinus, and ear infection all week) it was pretty good. Texture was very different from my normal pan dough. It was very tender and light with a nice soft crunch. I used 50/50 mix of butter and Crisco for the bottom of the pan, about 2 TBS of each. Baked at 425 for 21 min.
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Offline eric22

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Re: Butter Crust Experiment
« Reply #4 on: August 20, 2007, 03:36:45 PM »
what was the oven temp?  middle of the oven placement?
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Offline Bryan S

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Re: Butter Crust Experiment
« Reply #5 on: August 20, 2007, 04:34:02 PM »
Quote from: eric22 on August 20, 2007, 03:36:45 PM
what was the oven temp?  middle of the oven placement?
I bake all my pies wether it's a NY style on a screen, a deep dish pan, or a chicago style all on the middle rack of my oven. I tried all different rack positions and the middle works prefect for my oven. That pie above was Baked at 425 for 21 min. I put the pie in 15 min after reaching the target temp of 425, 15 min preheat. HTH, Bryan
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Making great pizza and learning new things everyday.
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