CONTAINS 2% OR LESS OF ANNATTO (COLOR), BAKING SODA, BLEACHED ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CARAMEL COLOR, CORN STARCH, DEXTROSE, EXTRACTIVES OF PAPRIKA (COLOR), POTATO DEXTRIN, SALT, SODIUM ACID PYROPHOSPHATE (MAINTAINS NATURAL COLOR & LEAVENING), TAPIOCA DEXTRIN, TAPIOCA STARCH - MODIFIED, XANTHAN GUM), FRY OIL: SOYBEAN OIL AND HYDROGENATED SOYBEAN OIL WITH TBHQ AND CITRIC ACID ADDED AS PERSERVATIVES AND DIMETHYLPOLYSILOXANE ADDED AS AN ANTI-FOAMING AGENT), SEASONING: SPICES, SALT, PAPRIKA (COLOR), DEHYDRATED GARLIC, DEHYDRATED ONION, MALTODEXTRIN, WITH NOT MORE THAN 2% SILICON DIOXIDE ADDED AS AN ANTI-CAKING AGENT). Lightly grease a large bowl with 1 teaspoon olive oil. DOUGH: ENRICHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SOYBEAN OIL. This is exactly like Pizza Huts recipe. Jams, preserves, pickles and more! Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. When we saw this recipe, we decided we had to give it a try. COATED WITH: RICE FLOUR, WHEAT FLOUR, MODIFIED FOOD STARCH. The comment from the former Pizza Hut person did make a difference though. If there are more than 5 star then I would have given that. Give this Pizza Hut crust recipe a try and tell us what you think or share your own pizza dough recipes below! I was going to buy the powdered milk, but it was $5. Just a little tip: Its better to blanch the oyster slightly before adding to the pizza as it produced too much juice while cooking. To tailor this page for a specific Hut, please select a Hut. Note: I recommend spreading melted butter all over the crust, not The last time I made it I froze one of the pizza pans right after I assembled it with all the ingredients. It really is remarkable. 1/2 teaspoon garlic powder Hut? Excited! CORN SYRUP, DISTILLED VINEGAR, AGED RED PEPPERS, WATER, SALT, CONTAINS 2% OR LESS OF: SUGAR, VEGETABLE FIBER, XANTHAN GUM, NATURAL FLAVORS, SODIUM BENZOATE (PRESERVATIVE), OLEORESIN PAPRIKA, TITANIUM DIOXIDE. I used my bread machine and 1.5hrs later it was ready to cook! I have no idea what I could have done wrong. **PROCESS** What else can a mom ask for? Crisp outside, soft inside. So happy to have this recipe! They inhaled them and the grownups loved it too. https://www.food.com/recipe/pizza-hut-style-pizza-dough-bread-machine-51209 This recipe is amazing. Taste was as the original. Do you freeze it raw or cooked? We can't wait to have guests over to impress them with our newly found Pizza skills! RUB: BUTTERMILK POWDER, BLEACHED WHEAT FLOUR, SALT, SODIUM DIACETATE, ONION POWDER, TOMATO POWDER, GARLIC POWDER, SPICES, MALIC ACID, DISODIUM INOSINATE AND GUANYLATE, NATURAL FLAVOR, AND NOT MORE THAN 2% SILICON DIOXIDE ADDED (AS ANTICAKING AGENT). WING: BONE-OUT UNCOOKED CHICKEN BREAST CHUNK FRITTERS WITH RIB MEAT CONTAINING UP TO 20% OF A SOLUTION OF: WATER, SEASONING (SALT, CORN MALTODEXTRIN, POTASSIUM CHLORIDE, GARLIC POWDER, ONION POWDER, CHICKEN FAT, FLAVOR [INCLUDING EXTRACTIVES OF CELERY], CHICKEN BROTH, AND AUTOLYZED YEAST EXTRACT), MODIFIED FOOD STARCH, POTASSIUM AND SODIUM PHOSPHATES. WING: BONE-OUT UNCOOKED CHICKEN BREAST CHUNK FRITTERS WITH RIB MEAT CONTAINING UP TO 20% OF A SOLUTION OF: WATER, SEASONING (SALT, CORN MALTODEXTRIN, POTASSIUM CHLORIDE, GARLIC POWDER, ONION POWDER, CHICKEN FAT, FLAVOR [INCLUDING EXTRACTIVES OF CELERY], CHICKEN BROTH, AND AUTOLYZED YEAST EXTRACT), MODIFIED FOOD STARCH, POTASSIUM AND SODIUM PHOSPHATES. FRIED IN: SOYBEAN OIL AND HYDROGENATED SOYBEAN OIL WITH TBHQ AND CITRIC ACID ADDED AS PERSERVATIVES AND DIMETHYLPOLYSILOXANE ADDED AS AN ANTI-FOAMING AGENT. Thank you very much for sharing this. I use the Ragu traditional pizza sauce. Since you said the top was overdone and the bottom was underdone, which rack of the oven did you put the pans on? Due to the nature of our menu items, variations in vendor-supplied ingredients, and the use of shared cooking and preparation areas, we cannot assure you that our restaurant environment or any menu item will be completely free of gluten. - Use a Kitchen Aid Mixer (or whatever brand you have) for ten full minutes with the hook, using only 3 - 3 1/4 cup of flour (the wetter the better). Outstanding recipe! Once in balls for about an hour, and then on the pan to desired thickness. Fantastic! WING: BONE-OUT UNCOOKED CHICKEN BREAST CHUNK FRITTERS WITH RIB MEAT CONTAINING UP TO 20% OF A SOLUTION OF: WATER, SEASONING (SALT, CORN MALTODEXTRIN, POTASSIUM CHLORIDE, GARLIC POWDER, ONION POWDER, CHICKEN FAT, FLAVOR [INCLUDING EXTRACTIVES OF CELERY], CHICKEN BROTH, AND AUTOLYZED YEAST EXTRACT), MODIFIED FOOD STARCH, POTASSIUM AND SODIUM PHOSPHATES. BREADED WITH: WHEAT FLOUR, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE AND SODIUM BICARBONATE), SPICES AND ONION POWDER. It tasted very close to pizza hut but not exact. I bake mine on 400F for the first 10 min then turn it up to 475 for the last 5 to 10 min, it comes out perfect, everytime :-D. Can someone tell me how much is a package of dry yeast? This allows the yeast to...well...wake up and get to work, as well as allowing the flour to absorb the water and the gluten (the glue really) in the flour to start to work. I've tried so many homemade pizzas and none of them have passed my second sons sensitive pallet. My girlfriend and I don't eat out anymore because of all of the preservatives that restaurants use for shelf life (hydrogenated oils, etc.) I followed the recipe exactly - I ended up only using about 3.5 cups of flour and I think it could use a bit more salt. 600 grams of tipo 00 flouver, and let rise in pizza pan for 30 minutes withe the sauce on it. I tried it and it is SO good!! Go by feel!!!!! 14" - 22 oz. In theory, this recipe should work just fine as a larger version. also i was worried about not using "non-fat" dry milk but it came out just fine. When left to rise appropriately, it is a wonderful almost fluffy crust with a nice crisp outside. But I didn't want to adjust the salt because it may have effected the prooving of the dough. SAUCE: SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, LACTIC ACID, SODIUM BENZOATE), SUGAR, WATER, PINEAPPLE JUICE CONCENTRATE, HONEY, MODIFIED FOOD STARCH.

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