Description
This Pizza Hut Dough Recipe replicates the beloved pan pizza crust, delivering a soft, chewy, and flavorful base that perfectly complements any toppings. Made with active dry yeast, sugar, nonfat dry milk powder, and vegetable oil, this dough is easy to prepare and yields delicious homemade pizzas with a golden crust baked to perfection.
Ingredients
Scale
Dough Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1 ⅓ cups warm water (110°F)
- 3 tablespoons nonfat dry milk powder
- ½ teaspoon salt
- 4 cups all-purpose flour
- 2 tablespoons vegetable oil (plus more for greasing pans)
- Cornmeal for dusting
Instructions
- Activate Yeast: In a large bowl, dissolve the sugar and active dry yeast in the warm water (around 110°F). Let this mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: Add the nonfat dry milk powder and salt into the yeast mixture. Gradually stir in the all-purpose flour, mixing until a cohesive dough starts to form.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8 to 10 minutes until it is smooth and elastic, which helps develop gluten and gives the dough structure.
- First Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Shape Dough: After rising, gently punch down the dough to release the gas. Divide it into portions based on the number and size of pizzas you want to make.
- Prepare Pizza Pans: Lightly grease pizza pans with vegetable oil and sprinkle cornmeal to prevent sticking and add texture to the crust.
- Form Crust: Press the dough portions evenly into the prepared pizza pans. Allow the dough to rest for 15 minutes to relax the gluten, making it easier to work with when adding toppings.
- Bake: Preheat your oven to 475°F (245°C). Bake the prepared pizzas for 12 to 15 minutes, or until the crust turns golden brown and the toppings are fully cooked.
Notes
- For extra flavor, brush the crust edges with garlic butter before baking.
- This dough works well for both pan and hand-tossed pizza styles.
- You can refrigerate the dough after the first rise and use it within 24 hours for convenience.
