Clone for Pizza Hut Pizza Dough

CLONE FOR PIZZA HUT PIZZA DOUGH
Recipe Rating:
 2 Ratings
Serves: 6-8
Prep Time:
Cook Time:

Ingredients

1 1/3 c warm(not hot) water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp oil (any kind)
4 Tbsp yellow cornmeal-use 2 tbsp in dough and save other 2 tbsp to sprinkle on pan
3 1/2 c bread flour
1 tsp baking powder
1/4 tsp each garlic powder and onion powder
1 1/2 tsp dry yeast

The Cook

Dianne Bauer Recipe
Lightly Salted
Eau Claire, WI (pop. 65,883)
berrybender
Member Since Oct 2012
Dianne's notes for this recipe:
I have looked forever for a great pizza crust recipe. This one is the best of the best. The whole trick to making a good pizza crust is to pre bake the crust only for 5 minutes at 400*. Seems to make all the difference in the taste.
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Directions

1
I have only used my bread machine but you can mix this by hand too. Add all ingredients to bread machine(doesn't matter what order). Set bread machine on DOUGH setting. After bread machine is done mixing dough, dump dough onto lightly floured board or your counter and cut dough in half. Each half will make a large 12 inch pizza. Spray your pizza pan with Pam and sprinkle on 1 Tbsp. yellow cornmeal(this keeps pizza from sticking to pan). Spread one portion of the dough onto the pizza pan and flatten out with your hands to cover the whole pan. Prebake the dough at 400* for ONLY 5 minutes.
Remove from the oven and add pizza sauce and toppings of your choice and at least two kinds of shredded cheese. Place in 400* oven and bake til bubbly and lightly browned. ENJOY
ALWAYS USE ONLY BREAD FLOUR - IT MAKES ALL THE DIFFERENCE

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Comments

4 comments

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user Kathy Almanza grandmakaffy - Jan 15, 2013
Do you put cornmeal in the dough and then again on your pizza pan?
user Dianne Bauer berrybender - Jan 15, 2013
Yes Kathy you use cornmeal in both - sorry for the confusion
And I also forgot to add that you use Bread flour
user Dianne Bauer berrybender - Jan 15, 2013
Sorry for any confusion - I have reprinted the recipe with the changes necessary
user Josphine Morrow allamericancook - Jan 18, 2013
Dianne, I tried your recipe. I really do like it. Its a keeper for me. Yummm.

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