Last weekend I made my attempt at a Malnati's butter crust, but with a little less butter than some did above just to see how it would taste. Using King Arthur AP flour, the following is the formulation I used for a 12" deep dish with 1.5% bowl residue:

Flour (100%): 339.6 g | 11.98 oz | 0.75 lbs

Water (43%): 146.03 g | 5.15 oz | 0.32 lbs

ADY (.6%): 2.04 g | 0.07 oz | 0 lbs | 0.54 tsp | 0.18 tbsp

Salt (.5%): 1.7 g | 0.06 oz | 0 lbs | 0.3 tsp | 0.1 tbsp

Olive Oil (4%): 13.58 g | 0.48 oz | 0.03 lbs | 3.02 tsp | 1.01 tbsp

Corn Oil (12%): 40.75 g | 1.44 oz | 0.09 lbs | 9.06 tsp | 3.02 tbsp

Butter/Margarine (9%): 30.56 g | 1.08 oz | 0.07 lbs | 6.46 tsp | 2.15 tbsp

Sugar (.6%): 2.04 g | 0.07 oz | 0 lbs | 0.51 tsp | 0.17 tbsp

Total (169.7%): 576.3 g | 20.33 oz | 1.27 lbs | TF = 0.126875

Whereas in the past, I often added a little "dab" of softened butter to my pizzas, this time for the 12" I put in about 2 and 1/4 tablespoons of really softened butter while still maintaining a high level of oil (16% oil in total). I debated whether to melt the butter like Loo did above, but decided to try it this way this time and maybe melt it the next time. I mixed all the ingredients together by spoon and hand, except for the oil and 1/2 cup of flour (30 to 60 second knead). I let the dough ball rest or sit for 30 minutes before adding the rest of the flour and oil. Thereafter I formed the ball, put it in a ziplock bag and into the refrigerator for 24 hours. Took it out 90 minutes before I planned to bake it, patted or flattened it out in the deep dish pan that was well greased with Crisco (I, too, forgot to grease it with butter instead #%@&!!!), put mozzarella and provolone cheese down, then the sausage and pepperoni, 6 in 1 doctored up sauce, parmesan and readied for baking (see pictures below).