Pizza Hut Style Pizza Dough (Bread Machine) Recipe - Food.com (2024)

183

photo by Ashley Cuoco

1. should I use bread machine flour?

   Kim S.

2. Can I substitute bread flour for the all purpose flour ?? And will it turn out the same ??

   Tabitha B.

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Reviews

1. THIS was a really nice recipe for pizza dough. I did use your 9x13 pan idea - and it was NICE for a change of pace! I omitted the Accent (because of MSG) - and added extra garlic. MMMMMMM. We had to bake this 30-40 minutes - and our toppings weren't very thick, so I'd encourage anyone else who tries this to just bake till done, of course (or go higher temp. for 20 mins.. :)Next time I will brush the crusts w/ butter (or spray w/ butter-flavored spray), then dust w/ cornmeal & Italian seasonings before baking. We enjoyed this a lot! Thanks for sharing!

   WJKing

2. This is the best pizza dough recipe I've made! Other recipes I've tried came out of the bread machine way too sticky. Leaving out the msg is just fine. I divide the dough in half, knead on floured surface a few times, and then stretch into a cirle. I like to bake in my cast-iron skillet- just brush pan with olive oil and sprinkle in a little corn meal. I brush the crust with olive oil and bake for 7 minutes then top and bake 10-15 minutes on lowest rack in oven.

   marielscollard

3. I doubled the recipe and used the bread machine on the dough cycle. Divided it into three portions and froze in one quart freezer bags sprayed with PAM. Took the first one out on Wednesday and let thaw in the fridge until Friday evening. By that time the dough filled the entire bag and was plenty for a large pizza. WOW! I baked it on 450 degrees and DH and I were blown away with our crispy it was on the outside and light, tender and fluffy on the inside. This will be my standard recipe from now on..as good as any we have had at upscale pizzerias. Thanks so much for sharing!

   16Paws

4. This was the best pizza crust recipe I've ever tried and I've tried quite a few!! The kids loved it.As far as the time required for the crust to bake, here is a little tip I got from a local pizzaria...After allowing the dough to rest in baking pans, I put a very light layer of sauce on it and bake it in a 400* oven for 3-5 minutes depending upon how thick the crust is. This cuts down on the time needed for the crust to finish baking and now we never have pizza with overdone topping. Hope this helps.Cindy

   Cindy05 Luther

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5. Tried the pizza dough and liked it very much.I had to change the temp to 400 and cook it for about 20-25 minutes.

   Louise Adams

see 169 more reviews

Tweaks

1. One bottle pilsner beer instead of water

   goodsellaw

2. Upped the MSG to 2/3 tsp, and skipped garlic powder to instead use minced garlic mixed into the dough. Will probably even go up to a full teaspoon of MSG for next time. One of the most underutilized cooking tools is MSG and always shocked to see all the people leaving it out for no reason.

   Jay D.

3. Very good! I stretched this out on my biggest round pizza pan, so it wasn't as thick as a Pizza Hut pizza, but it still had that chewy texture. I didn't have any MSG, and used canola oil instead of olive oil. I baked it exactly as Chef #1216226 did (400 crust only for 8 minutes, then topped, then 350 for 15 minutes) and it came out great.

   AmyMCGS

4. I substituted one cup of whole wheat flour for one cup of the all purpose flour, and let my mound of dough rise 30 minutes in a warm oven before using a rolling pin to make two thinner crust pizzas. I also added an extra 1/4 tsp. garlic powder, a good sprinkling of crushed red pepper flakes, and didn't add the msg for health reasons. Try the wheat crust --it adds great taste and flavor, while getting some needed health benefits into the family! This is my #1 crust!

   TreeSquirrel

5. I love this recipe. I do not use MSG or onion powder. I add Italian seasoning and wheat germ. I also substitute half of the all purpose flour with whole wheat flour (so I have to use a little more water). Originally, I made this as a healthy alternative to chain pizza, but I think we might like it the best. I usually make smaller crusts in my iron skillets and bake them for about 6 minutes. Then, when I'm preparing dinner I add the sauce, cheese, etc. and broil it until the cheese is melted.

   Kate Cooks

see 1 more tweaks

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