Combine the dry ingredients, melted butter and yeast dissolved in water. Mix on low speed until all ingredients are incorporated. Increase to medium speed and mix for 4–6 minutes, until the dough is soft and pulls away from the bowl. Allow the dough to rest for 10–15 minutes.
Roll the dough into a large 15 x 12-inch rectangle.
Spread the 71 grams of tempered butter over the dough, then roll the dough lengthwise into a log. Cut the log in half and form each half into a dough ball. Refrigerate the dough balls for 1–2 days.
Roll one dough ball into a 12-inch circle. Place over a 9 x 2-inch cake pan and press the dough into the pan. Fill with desired toppings and bake.
