If you add too much butter to pizza dough, it can lead to several undesirable outcomes and affect the texture and overall quality of the finished pizza. Here are some potential issues that can arise from adding excessive butter to pizza dough:
Heavy and greasy dough: Butter is a fat, and adding too much of it can make the dough heavy and overly greasy. This can result in a dense, oily pizza crust that lacks the desired lightness and crispness.
Poor rising: Excess butter can interfere with the yeast's ability to ferment and produce carbon dioxide, which is essential for the dough to rise properly. As a result, the pizza dough may not expand and achieve the desired airy and fluffy texture during baking.
Difficulty in handling the dough: High amounts of butter can make the dough sticky and challenging to work with. It may become too soft and not hold its shape, making it harder to shape into a pizza crust.
Altered taste: While butter can add a nice flavor to pizza dough in moderation, too much of it can overpower the other ingredients and make the pizza taste overwhelmingly buttery instead of the desired balanced flavor.
To avoid these issues, it's essential to follow a balanced pizza dough recipe and measure the ingredients accurately. Typically, pizza dough recipes use a smaller amount of fat, like olive oil, rather than butter, to add richness and flavor to the dough without compromising its texture and rising capabilities. If you prefer a buttery flavor, you can brush a little melted butter on the crust after baking the pizza, or you can incorporate butter in the pizza sauce or toppings instead.
Remember, experimentation in the kitchen is encouraged, but when it comes to pizza dough, sticking to a tried-and-tested recipe will give you the best chance of achieving a delicious and well-textured pizza crust.