Pizza Hut Crust

Ready in 1 hour

Try this Pizza Hut Crust recipe, or contribute your own. "Breads" and "Copycat" are two of the tags cooks chose for Pizza Hut Crust.

"I made 1/2 of this recipe and used the bread machine. I put the liquid in first then the dry ingreds. It worked great. The dough was very good and easy to work with. Made 2 personal pan and 1 large Definately a keeper"

- Marylou123

Top-ranked recipe named "Pizza Hut Crust"

3 avg, 3 review(s) 100% would make again

Ingredients

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2 ts Sugar
1 ts Salt
3 tb Corn oil
6 1/2 c All-purpose flour; (up to 7)
2/3 c Warm water
2 pk Dry yeast
1/2 ts Dry oregano leaves
2 tb Sugar
2 c Cold water
1/4 ts Garlic salt

Original recipe makes 2

Servings  

Preparation

Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly. Combine the remaining ingredients with about half of the flour, beating to a smooth batter. Beat in the yeast mixture and then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require abaout 2/3 cup additional flour, that you will be coating your hand with as you knead the dough. Dont let the dough become too stiff and yet you dont want it to stick to your hands. Place it in a large plastic food bag, which you can spray inside with Pam or wipe the inside of it with oil and place the ball of kneaded douogh in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag. You can place the bag of dough on a warm, sunny spot on the table or kitchen counter which helps it to raise quickly and if its summertime, place the bag of dough (with open end sealed tightly with tape) in your car with the windows up! When dough has doubled, punch it down and shape it to fit two 15" round pizza pans that have been greased and dusted in cornmeal. Add the sauce and topping ingredients exactly in the order listed above, spreading each ingredients evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 450~, about 20 to 25 minutes, putting one pizza at a time on center rack of the preheated oven. If you dont want a pizza-pizza and you can only handle one of them, wrap the second pizza in foil or plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 ,omites, you can bake as directed above. Source: Gloria Pitzers Secret Fast Food Recipes. Busted by Ramona Posted to recipelu-digest Volume 01 Number 221 by Sewgoode@aol.com on Nov 8, 1997

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Calories Per Serving: 2661 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made 1/2 of this recipe and used the bread machine. I put the liquid in first then the dry ingreds. It worked great. The dough was very good and easy to work with. Made 2 personal pan and 1 large Definately a keeper
Marylou123 2 years ago
Tastes just like the restaurant's pizza crust.
number1nama580 2 years ago
aldredj 5 years ago
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