A faithful clone of the original 1970s Pizza Hut cracker crust from a former employee: ordinary all-purpose flour at roughly 36-37% hydration, heavy on yeast and oil, mixed only to a coarse-meal stage with the paddle. A room-temperature rise, then rolled thin into a cutter pan and baked on a screaming-hot stone. Best with low-protein AP flour.
A faithful clone of the original 1970s Pizza Hut cracker crust from a former employee: ordinary all-purpose flour at roughly 36-37% hydration, heavy on yeast and oil, mixed only to a coarse-meal stage with the paddle. A room-temperature rise, then rolled thin into a cutter pan and baked on a screaming-hot stone. Best with low-protein AP flour.
Put all ingredients in a mixer bowl and beat with the paddle (not the hook) for 2-3 minutes on low. Cover and let the dough autolyse 10-15 minutes, then paddle again until it looks like coarse meal.
Press the meal into a ball by hand, seal in a covered bowl, and let rise at warm room temperature for 8-10 hours. It will firm up and soften but barely grow.
Press and then roll the dough out hard to about 3/16 inch thick, a good 1.5 inches wider than your pan. No bench flour is needed thanks to the low hydration and oil.
Lay the dough into a 15-inch cutter pan, tuck it into the seam, and roll the pan edge to trim the overhang. Patch any tears with scrap.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family treeSpread a thin, almost watery sauce, then cheese and toppings. Bake on a stone preheated at 500-550 F for 10-12 minutes, rotating halfway, until browned. Rest a couple of minutes before cutting.