Epic Pizza Hut-Inspired Homemade Dough Recipe
A soft, chewy, and slightly crispy pizza dough that recreates the iconic Pizza Hut pan pizza crust, perfect for a customizable homemade pizza night.
Ingredients
- 1 ⅓ cups 320ml warm water (105°F/40°C)
- 1 tbsp 12g granulated sugar
- 2 ¼ tsp 7g active dry yeast (1 packet)
- 3 ½ cups 420g all-purpose flour (or bread flour for chewier texture)
- ¼ cup 25g non-fat dry milk powder
- 1 tsp 6g salt
- 2 tbsp 30ml olive oil (plus 3 tbsp for pans)
- Cornmeal for dusting pans (optional)
- Butter-flavored cooking spray or melted butter for brushing crust (optional)
Instructions
- Activate Yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until frothy and bubbly.
- Mix Dough: In a large mixing bowl, combine flour, dry milk powder, and salt. Add the yeast mixture and 2 tbsp olive oil. Stir until a rough dough forms.
- Knead Dough: Turn dough onto a lightly floured surface and knead for 5-7 minutes (or use a stand mixer with a dough hook for 5 minutes) until smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Prepare Pans: Divide dough into 2 equal portions for 9-inch pans (or keep whole for a 12-inch pan). Add 1.5-2 tbsp olive oil to each pan, spreading evenly. Optionally, sprinkle with cornmeal for extra crunch.
- Shape Dough: Punch down dough and press each portion into the oiled pans, stretching to fit. Cover and let rise for 30-45 minutes until slightly puffy.
- Preheat Oven: Preheat oven to 425°F (220°C). For a crispier crust, place a pizza stone in the oven during preheating (optional).
- Add Toppings: Spread dough with pizza sauce, leaving a 1-inch border. Add mozzarella cheese and desired toppings (e.g., pepperoni, mushrooms, bell peppers).
- Bake: Bake for 15-20 minutes, until crust is golden and cheese is bubbly. Optionally, brush crust edges with melted butter or butter-flavored spray after baking for authentic flavor.
- Serve: Let cool for 5 minutes, slice, and serve hot.
Notes
- Flour Choice: Bread flour yields a chewier crust, while all-purpose flour creates a softer texture. For a heartier option, substitute 1 cup flour with whole wheat flour, adding 1-2 tbsp extra water if needed.
- Milk Powder Substitute: If non-fat dry milk is unavailable, replace water with whole milk (warmed to 105°F) and omit the dry milk.
- Oil in Pans: Don’t skimp on the oil in the pans (1.5-2 tbsp per 9-inch pan); it creates the signature crispy, fried bottom of Pizza Hut’s crust.
- Make Ahead: Dough can be refrigerated for up to 4 days after the first rise or frozen for up to 3 months. Thaw in the fridge overnight and let come to room temperature before shaping.
- Flavor Boost: Add 1 tsp garlic powder or dried Italian herbs (oregano, basil) to the dough for extra flavor. Brush crust with garlic butter post-baking for a Pizza Hut touch.
- Storage: Store leftover baked pizza in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes. Unbaked dough can be wrapped tightly and refrigerated for 2 days or frozen for 3 months.
- Equipment: Use 9-inch cake pans, cast iron skillets, or a 12-inch pizza pan for authentic results. A pizza stone enhances crispiness.