Serious Eats: Talk
Enriched dough pizza crust
Dinner roll type dough with plenty of butter, eggs and milk. This is how they made them at my elementary school back in the late 60's.
I recall them being delicious. Small individual pies with a thick, puffy and tender crust, just a dollop of sauce, ground beef and government cheese in the middle.
Anybody here ever do this?
I think I'm going to give it a try. I bake sandwich bread every week or so now so it's not going to take a lot of effort to take out a few ounces of dough to experiment with.