DOUGH for Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter
Author: 
Recipe type: Pizza
 
Ingredients
  • 1 large 19-ounce proprietary dough ball
  • 2 sticks or 16 tablespoons unsalted butter
  • 1 heaping tablespoon fresh rosemary minced very fine (4-5 sprigs)
Instructions
  1. Heat butter in a non-reactive bowl in the microwave until it becomes a pudding-like consistency. With a spoon, beat in the minced rosemary.
  2. Take your proprietary dough ball and sheet it out or roll it with a pin until you have a thin, round dough approximately 2.5 to 3 feet in diameter.
  3. Brush on the rosemary butter using a brushing and patting motion starting at the sides. Don’t worry about using too much butter. You may have to pull the dough in some places. Be very careful in the center of the dough or in thin spots so as not to rip the dough.
  4. Once you are finished, you will still have butter left over. Fold the left side of the circle to the center and pull the edges to form a rectangle, (or close to it.)
  5. Butter the folded-over flap. Pull the right side over the left flap that you just buttered.
  6. Butter the top of this flap.
  7. Now you will be staring at a semi-rectangle laying vertically on the table. Pull the top down to the middle and butter this flap.
  8. Pull the bottom flap up and butter also. Now you will have a (sort of) square.
  9. Take the semi square into your hands and form into a ball by bringing the dough up from the bottom like you would form a pizza dough ball.
  10. Place the ball on a buttered parchment and cover with plastic wrap.
  11. Place in the refrigerator for 1 hour to rest and set the butter. After one hour, take the dough out of the refrigerator and leave at room temperature to make the pizza dough.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/rosemary-butter-cloud-pizza-with-cremini-and-porcini-butter