Pete-zza's Pizza Hut-Style Pan Dough
A faithful 22-ounce clone of the Pizza Hut pan crust for a 14-inch pan, this enriched dough runs about 56% hydration with soybean oil, a little sugar and dry non-fat milk for color and tenderness. The real trick is the pan itself: a generous pool of oil fries the bottom to the signature crisp, chewy crust.
A faithful 22-ounce clone of the Pizza Hut pan crust for a 14-inch pan, this enriched dough runs about 56% hydration with soybean oil, a little sugar and dry non-fat milk for color and tenderness. The real trick is the pan itself: a generous pool of oil fries the bottom to the signature crisp, chewy crust.
Ingredients
Method
In a stand mixer with the dough hook, combine the water, yeast and dry milk and mix until the yeast dissolves. Stir the remaining dry ingredients together, add to the bowl, and knead on low until a shaggy mass forms, adding the oil a little at a time.
Knead about 10 minutes total to a smooth, moist, cohesive ball (the finished weight is about 22 ounces for a 14-inch pan).
Pour the pan oil into the pizza pan, covering the whole bottom. Roll the dough out to roughly 3/4 inch thick and about 12 inches across, lay it in the pan, and cover tightly.
Let the dough rise until it fills the pan and is about 1 1/2 inches thick, then refrigerate, still covered, for at least 4 hours (overnight is fine).
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