Hi Anita, it's a bit tricky to guess how this pizza crust will perform with added butter. I suspect you might have better luck subsituting some sourdough discard into your deep dish pizza buttercrust recipe. If you'd like to give this a try you could substitute a cup (227g) of sourdough discard for 113g of the flour and 113g of the water called for in your recipe. I would leave the yeast the same, or reduce it slightly and give the dough more time to rise, as needed. 

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