Description
This Pizza Hut-inspired pizza dough recipe delivers the same fluffy, chewy, and slightly crispy crust that fans of the famous pizza chain know and love. Perfect for pizza night, this easy-to-follow recipe requires just a few basic ingredients and offers complete flexibility for experimenting with your favorite toppings and dough thickness. Whether you prefer a thick, pan-style crust or a thinner, crispier base, this dough is versatile enough to suit your personal taste.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet dry yeast (about 2¼ teaspoons)
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup warm water (110°F or 45°C)
- 2 tablespoons olive oil
Instructions
- Mix the Dry Ingredients:
- In a large mixing bowl, combine the flour, salt, and sugar. Mixing these dry ingredients first ensures even distribution for a well-flavored dough.
- Activate the Yeast:
- Sprinkle the dry yeast over the warm water and let it sit for about 5 minutes, or until it becomes frothy. This step activates the yeast, ensuring your dough rises properly.
- Combine Wet and Dry Ingredients:
- Add the yeast mixture and olive oil to the dry ingredients. Mix until the dough starts to come together.
- Knead the Dough:
- Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic. Proper kneading helps develop gluten, which gives the dough its chewy texture.
- Let the Dough Rise:
- Place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size—about 1 hour. This resting time allows the yeast to ferment and the dough to expand.
- Prepare for Baking:
- After the dough has risen, punch it down to release the air. Roll out the dough to fit your pizza pan or stone, adjusting the thickness based on your preference for a thick or thin crust.
- Add Toppings and Bake:
- Add your favorite toppings and bake in a preheated oven at 425°F (220°C) for 15-20 minutes, or until the crust is golden brown and the toppings are cooked to your liking.
Notes
- Flour Type: All-purpose flour is recommended for this recipe, but for a chewier texture, you can substitute with bread flour, which has a higher protein content.
- Temperature Check: Ensure your water is around 110°F (45°C) to activate the yeast without killing it. If your yeast doesn’t foam after a few minutes, the water may have been too hot or too cold.
- Customization: Feel free to experiment with different herbs, garlic, or cheeses added directly into the dough for extra flavor. You can also adjust the thickness of the crust to suit your taste.
- Storage: If you’re not using all the dough at once, it can be stored in the fridge for 3-5 days or frozen for up to 3 months.