Pizza Hut Thick 'n Chewy (1970s)
The mid-1970s Pizza Hut Thick 'n Chewy, from a former Pizza Hut cook — a 64% AP-flour bread dough, cold-risen and baked in an oiled cutter pan at a blistering 550°F.
The mid-1970s Pizza Hut Thick 'n Chewy, from a former Pizza Hut cook — a 64% AP-flour bread dough, cold-risen and baked in an oiled cutter pan at a blistering 550°F.
Ingredients
Method
Stir the yeast into the warm (105°F) water in the mixing bowl.
Add the flour, salt and oil and mix/knead 8–10 minutes to a smooth bread dough.
Give the dough a cold, slow rise.
Press a dough patty into a sprayed cutter pan — about 0.105 oz of dough per square inch of pan (roughly 8 oz for a 10-inch, 14 oz for a 13-inch).
Top and bake at 550°F for 7–10 minutes, watching closely — at that heat it goes from done to burnt in about a minute.
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