Add allspice, black pepper, flour, salt, sugar and instant yeast. Increase mixer speed to medium and mix until dough comes off the sides of the bowl, 15-20 minutes. Slowly add butter in increments and keep mixing until gluten window is formed, 45 min – 1 hour.
Note: Check the dough temperature, it should not exceed 29ºC (84ºF) or the dough will fall apart