Description
This copycat Pizza Hut dough recipe yields a soft, chewy, and flavorful pizza crust perfect for homemade pan-style pizzas. Using simple ingredients and straightforward techniques, you can recreate the iconic takeout crust right in your kitchen. The dough is enriched with non-fat dry milk powder for tenderness and has an option for a pan-style rise for extra fluffiness.
Ingredients
Scale
Yeast Mixture
- 2¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1¼ cups warm water (110°F)
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons non-fat dry milk powder
Other Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon cornmeal (for dusting)
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast, granulated sugar, and warm water at 110°F. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active and ready.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and non-fat dry milk powder evenly to prepare the base for the dough.
- Combine wet and dry: Add the yeast mixture and vegetable oil to the bowl with dry ingredients. Mix thoroughly until a loose dough starts to form and all ingredients are incorporated.
- Knead the dough: Turn the dough out onto a floured surface and knead it for approximately 8 to 10 minutes. Continue until the dough feels smooth, elastic, and slightly tacky but not sticky.
- First rise: Lightly oil a large bowl and place the kneaded dough inside. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Divide and shape: Punch down the risen dough to release air. Divide it into two equal portions for two medium pizzas. Roll each portion into a circular shape on a surface lightly dusted with cornmeal.
- Prep pizza pans: Lightly dust the pizza pans with cornmeal and transfer the rolled dough onto them. Press the dough gently to the edges of the pan.
- Optional second rise for pan-style crust: For a thicker, pan-style crust, allow the shaped dough to rest and rise in the pan for an additional 30 minutes before baking.
- Rest the dough: Let the dough rest for 10–15 minutes before adding your favorite sauce and toppings. This resting helps the dough relax and prevents shrinkage during baking.
- Bake the pizza: Preheat your oven to 475°F. Bake the prepared pizzas on the middle rack for 12 to 15 minutes, or until the crust is golden brown and cooked through, and toppings are melted and bubbly.
Notes
- For a chewier crust, substitute bread flour for all-purpose flour.
- Add garlic powder, Italian herbs, or other seasonings to the dough for extra flavor.
- Letting the dough rise in the pan for an additional 30 minutes creates a pan-style thicker crust.
