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Buttery Pizza Dough | Sortachef

Buttery Pizza Dough

Here’s a baker-friendly pizza dough that doesn’t stick to your hands, even in the early stages of kneading. This dough has butter in it, which along with a bit of sugar, makes it richer than the average pizza dough. I love how clean it makes the whole process.

While I originally developed this dough as a base for savory pizzas like Pear Pecan Pizza or the French Flambé, it’s taken its place at Chez Bullhog as an option for the Friday night Pepperoni Pizza as well. As we have here at our house, you just might find it so easy to make that you opt for it on any occasion!

 Buttery Pizza Dough

Garlicky Breadsticks made with Buttery Pizza Dough

Makes 24 ounces of dough, enough for 2 or 3 pizzas.

Allow at least 2 hours for rising   


3 Tablespoons salted butter, at room temperature

4 teaspoons sugar

14 ounces (about 3 cups) unbleached all-purpose flour

1 teaspoon salt (1½ if using unsalted butter)

2 teaspoons dry yeast

1 cup water at 100°

3 Tablespoons of flour for bench work


Mix the dough: In a large bowl mix the butter, sugar, 3 cups of flour, the salt and yeast. Mix in the warm water, a little at a time, using the handle of a wooden spoon. Gather the dry mix into the center and scrape the sides of the bowl as necessary until you have one mass of dough.

Now that's what I call clean kneading!

Knead the dough: Turn the dough ball out onto a lightly floured surface and knead vigorously for a few minutes. Once the flour is absorbed, you will be able to work the dough directly on the counter top. Knead for a total of 7 minutes.

1st Rise: Put the dough ball back into the bowl, cover with plastic and let rise for 2 hours at room temperature. After this, you could make pizzas, but you will have better results with a second rise.

2nd Rise: Knead the air out of the dough for a minute or so, put the dough back into the bowl and let rise, covered for another 2 hours.

Rest (optional): As with many pizza doughs, you can at this point let it rest for up to 6 hours in a cool place, or overnight in the refrigerator, until you’re ready to use it. Let return to room temperature before shaping and baking.

Make pizza and bake: Divide the dough into 2 or 3 pieces, spread out to pizza size on a cookie sheet (or use a peel as I do). Top with your favorite pizza toppings and bake for 8-10 minutes in a hot oven.

To make Garlicky Bread Sticks: Spread 12 ounces of dough out into an 8”x12” rectangle, slice into 10 strips and dot with olive oil, garlic and parmesan cheese. Let rise for 15 minutes and then bake at 425° for 10 minutes, until golden brown.


For more information on pizza making, see my pizza recipes Here.


Savory French Flambé made with Buttery Pizza Dough

16 comments to Buttery Pizza Dough

  • Look at how lovely the crust bakes in your woodfire oven Don:D

  • Don, what a perfect looking pizza!! I personally love the crust a little toasted, and yours looks like my ideal crust. I’ve been looking for a new dough recipe. I’ve grown into the habit of using the same recipe for the last few years and it’s just ok. I’m eager to give this one a try. While I wish I had your awesome looking oven, my grill will have to do!

  • Still jealous of that wood fire oven! This dough looks wonderful! Have you tried it with whole wheat flour? Just curious to know, of course I will try out the original dough first!

  • I love the idea of including a bit of butter in pizza dough! And, is that oven in your house?!?!? Very cool.

  • Oh wow! That looks absolutely beautiful! And you gotta love a clean knead!

  • What a great idea for a dough for a sweet pizza! I’ll have to try butter in place of the olive oil I usually use!

  • Is there anyone out there not on a quest for the perfect pizza dough? This one looks like a strong candidate! And everytime I visit, I always get slight jealous pangs when I see your oven. Did you build it yourself? Theresa

  • Joy

    I just had the messiest pretzel making experience with my daughter last night. Somehow, “make sure you use a lot of flour and don’t press down hard” meant “squish it between your hand and then clean your hands on your brother”. Despite the mess, they were delicious.

    This is such a great alternative and I believe you when you write it will be a bit richer. So perfect for savoury sweet pizzas. Looking forward to making it!

  • I am so craving pizza now. ;) Beautiful dough. I like the extra depth of flavor.

  • Ooh, I am loving the addition of butter… Everything you made with this dough looks so delicious!

  • This dough is screaming for some sliced red potato, garlic, Fontina, Parm, rosemary, and speck!

  • Taylor

    I’ve been looking for a buttery crust recipe for a long time! Thank you for sharing. Your pizza looks absolutely wonderful!

  • There’s a local pizza chain (Lou Malnati’s) that offers a butter crust (deep dish or thin). I can tell you this makes a difference. Good stuff!!!

  • oh, sweet memory. I haven’t eaten a fire baked pizza in ages. I so envy you for the oven.
    Adding butter to the pizza dough sounds like a great idea. I’ll have to try it next time I make pizza. thanks for sharing
    hope you’ll have a wonderful Monday

  • Making pizza in a woodfired oven is the best way to do it!

  • Somehow this won’t make it to becoming a pizza looks awesome and sounds even better !

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At Woodfiredkitchen.com, Sortachef takes you on adventures in the kitchen and beyond, with tales to suit. Many of his offerings are woodfired - a flaming good recipe for pizza, bread, or something different. All recipes are original and tasty. Enjoy!
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