Description
Homemade Pizza Hut dough delivers restaurant-quality comfort right to kitchen counters. Crispy yet tender crusts promise delicious memories with minimal effort, inviting you to savor each perfectly baked slice.
Ingredients
Scale
Pizza Dough
Flour and Liquid Ingredients:
- 4 cups bread flour
- 1.5 cups warm water
- 2 tbsp olive oil
Leavening and Seasoning:
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 2 tsp salt
Optional Enrichment:
- 1 tbsp cornmeal (for dusting)
- 1 tbsp butter (optional, for brushing)
Instructions
- Activate the yeast by combining warm water, sugar, and active dry yeast in a mixing bowl. Allow the mixture to become frothy and aromatic, indicating the yeast is alive and ready, approximately 5-7 minutes.
- In a large mixing bowl, create a well in the center of the bread flour, then gradually incorporate the activated yeast mixture and olive oil. Mix until a shaggy, rough dough begins to form.
- Transfer the dough onto a lightly floured surface and knead vigorously for 8-10 minutes. The dough should transform from sticky and uneven to smooth, elastic, and slightly tacky.
- Place the kneaded dough in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area until it doubles in size, typically 1-1.5 hours.
- Once risen, punch down the dough to release trapped air and redistribute the yeast. Divide the dough into desired portions for pizza making.
- Optional: Dust your work surface with cornmeal to prevent sticking and add a subtle texture to the pizza base.
- Stretch or roll the dough to your preferred thickness, using gentle motions to maintain its elasticity.
- If desired, brush the edges with melted butter for enhanced flavor and golden-brown coloration.
- The dough is now ready for toppings and baking at high temperatures, typically 450-500°F, depending on your specific pizza recipe.
Notes
- Choose warm water between 105-110°F to perfectly activate yeast without killing it, ensuring optimal dough rising and flavor development.
- Kneading develops gluten structure, so stretch and fold techniques can replace traditional kneading for softer, more tender pizza crust texture.
- Allow dough to rest at room temperature for 30 minutes after refrigeration to improve elasticity and make stretching easier without tearing.
- Experiment with partial whole wheat flour substitution for added nutrition and nutty depth, starting with a 25% replacement ratio to maintain classic texture.
- Prep Time: 15-17 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg