Make Copycat Pizza Hut Pizza Dough at home with this easy recipe. Perfect for pizza night, ensuring fluffy and tasty results every time!
Today’s Best Recipe is Copycat Pizza Hut Pizza Dough.
Craving the irresistible taste of Pizza Hut’s famous pizza dough? Look no further! Our homemade pizza dough recipe is here to satisfy your pizza cravings and bring the flavor of Piza Hut right to your kitchen.
Experience Authentic Taste:
This pizza dough recipe is meticulously crafted to yield a flavor of very close to the beloved Pizza Hut pizza dough. You’ll be amazed at how closely it resembles the real deal, giving you that authentic pizzeria experience right at home.
Versatility at Its Finest:
Top it with copycat pizza sauce, or use it to make a Pizza Hut Priazzo. The options are endless! Whether you prefer classic cheese, pepperoni perfection or a mouthwatering combination of topings, our dough recipe is the perfect foundation for your culinary masterpiece.
The end result will be a delicious pizza night your family won’t soon forget.
Flexible Portions:
This recipe will make enough dough for one large pizza or two medium, or three small pizzas. Customize your pizza creations to suit your family’s preferences and enjoy a variety of delicious flavors in a single batch of dough.
Discover More Break Recipes:
Craving more bread-related debts? Check out our Pinterest Board for more great bread recipes like this copycat priazzo recipe.
Copycat Pizza Hut Dough Ingredient Checklist:
Yields: 24 ounces of dough
Preptime: 15 minutes
Rise Time: 3 hours
Cook Time: 10-12 minutes
Ingredients:
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 1/3 cups warm water (105 to 115 degrees F)
- 3 cups bread flour
- 1 1/4 teaspoons salt
How to Make Pizza Hut Pizza Dough:
1. In a large bowl, add warm water and sprinkle the yeast and then the sugar over the top. Allow to rest for five minutes, the yeast will make a foamy top.
2. You can do this by hand, but a stand mixer with a dough hook is recommended. In the mixer bowl, combine the flour with the salt. Pour the yeast mixture into the flour and mix on low speed slowly increase speed to medium and allow the dough hook to knead the dough for ten minutes. (If you do not have a stand mixer, knead for 10 minutes by hand until your dough is smooth and has elasticity.)
3. Remove the dough hook and cover the mixing bowl with a clean kitchen towel and let the dough rest for two hours.
4. Divide dough for use depending on the deep dish pan or pizza stone you are using.
- 1 large (15-inch)
- 2 medium (12-inch)
- 3 small (9-inch) pizzas)
5. Roll out the portion of dough slightly larger than the pan you are using.
Generously rub oil on the bottom of the pan, approximately:
- 2 tablespoons oil for a large pizza pan
- 1.5 tablespoons oil for each medium pan
- 1 tablespoon for each small pan
Pizza Hut uses a lot of oil in the pan to create a crispy crust.
6. Once the pan has the oil, place the dough into the bottom of the pan, pressing it to the edge of the pan. Form a raised lip around the edge of the pan if you want a crust.
7. Cover the pan with aluminum foil and place it in a warm spot for one hour.
Tip: Warm an oven by placing a pan of boiling water in the bottom of the oven and closing the door.
8. Preheat the oven to 500-degrees Fahrenheit.
9. While the dough is resting for this hour, make the pizza sauce and allow it to cool.
10. Once the pizza dough is double in size, press the air out. You may need to form the lip around the edge again. Spray the top of the pressed dough with butter-flavored nonstick cooking spray.
11. Add sauce to the top of the dough-approximate quantities:
- large pizza 1/2 cup sauce
- medium pizza 1/3 cup sauce per pizza
- small pizza 1/4 cup sauce per pizza
12. Spread shredded mozzarella cheese or preferred cheese over the sauce. Add toppings.
13. Place pizza on the top rack of the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling.
14. Remove pizza from the oven and allow to cool for a few minutes before slicing and serving.
Pizza Dough Tips:
Warm water is between 105-degrees and 115 degrees Fahrenheit.
Flour: You can use All-Purpose Flour in place of bread flour, however, the results will not be as chewy.
Bread flour has higher amounts of protein (usually 11-13 percent), which creates lots of gluten.
Gluten gives the dough its elasticity and stretch.
We also have a traditional pizza dough recipe you may enjoy.
CopyCat Pizza Hut Pizza Dough
Recreate Pizza Hut's famous pizza dough at home with this easy copycat recipe. Enjoy the authentic taste and texture of your favorite pizza.
Ingredients
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 1/3 cups warm water (105 to 115 degrees F)
- 3 cups bread flour
- 1 1/4 teaspoons salt
Instructions
1. IN a large bowl, add warm water and sprinkle the yeast and then the sugar over the top. Allow to rest for five minutes, the yeast will make a foamy top.
2. You can do this by hand, but a stand mixer with a dough hook is recommended. In the mixer bowl, combine the flour with the salt. Pour the yeast mixture into the flour and mix on low speed and slowly increase speed to medium and allow the dough hook to knead the dough for ten minutes. (If you do not have a stand mixer, knead for 10 minutes by hand until your dough is smooth and has elasticity.
3. Remove the dough hook and cover the mixing bowl with a clean kitchen towel and let the dough rest for two hours.
4. Divide dough for use depending on the deep dish pan or pizza stone you are using.
- 1 large (15-inch)
- 2 medium (12-inch)
- 3 small (9-inch) pizzas)
4. Roll out the portion of dough slightly larger than the pan you are using. Generously rub oil on the bottom of the pan, approximately:
- 2 tablespoons oil for a large pizza pan
- 1.5 tablespoons oil for each medium pan
- 1 tablespoon for each small pan
Pizza Hut uses a lot of oil in the pan to create a crispy crust.
5. Once the pan has the oil, place the dough into the bottom of the pan, pressing it to the edge of the pan. Form a raised lip around the edge of the pan if you want a crust.
6. Cover the pan with aluminum foil and place it in a warm spot for one hour.
Tip: Warm an oven by placing a pan of boiling water in the bottom of the oven and closing the door.
7. Preheat the oven to 500-degrees Fahrenheit.
8. While the dough is resting for this hour, make the pizza sauce and allow it to cool.
9. Once the pizza dough is double in size, press the air out. You may need to form the lip around the edge again. Spray the top of the pressed dough with butter-flavored nonstick cooking spray.
10. Add sauce to the top of the dough-approximate quantities:
- large pizza 1/2 cup sauce
- medium pizza 1/3 cup sauce per pizza
- small pizza 1/4 cup sauce per pizza
11. Spread shredded mozzarella cheese or preferred cheese over the sauce. Add toppings.
12. Place pizza on the top rack of the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling.
13. Remove pizza from the oven and allow to cool for a few minutes before slicing and serving.
Notes
- Temperature is key: Ensure that the water you use to activate the yeast is warm, but not too hot. The ideal range is between 105 and 115 degrees Fahrenheit. Water that is too hot can kill the yeast, while water that is too cold may prevent proper yeast activation.
- Choosing the right flour: While bread flour is recommended for a chewier texture, you can substitute it with all-purpose flour if needed. Keep in mind that all-purpose flour has a lower protein content (around 9-11 percent), which means the dough may not develop as much gluten. This can result in a slightly less chewy crust.
- Understanding gluten: Gluten is a protein formed when flour is combined with water and kneaded. It gives the dough its elasticity, allowing it to stretch and rise. For a pizza dough with a good texture, you'll want to develop enough gluten through proper kneading.
- Kneading for gluten development: Kneading the dough for an adequate amount of time is crucial for gluten development. Whether you're using a stand mixer or kneading by hand, aim for about 10 minutes of kneading. This will help the dough become smooth, elastic, and stretchy.
- Allowing the dough to rise: After kneading, it's important to let the dough rest and rise. Covering the bowl with a clean kitchen towel or plastic wrap and placing it in a warm spot helps activate the yeast and allows the dough to double in size. This process usually takes about 1-2 hours, but it can vary depending on the temperature and yeast activity.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 167mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 3g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.