Pizza Hut Pan Pizza Clone
Note: You will need a Standard Home Oven for proper baking of this dough.
|Bakers' %||in grams||in ounces||Recommended|
|Flour||100%||629 g||22.2 oz||All Purpose Flour|
|Water||55%||346 g||12.2 oz||Water|
|Yeast or Starter||1.0000%||6.294 g||0.222 oz||Active Dry Yeast|
|Salt||0.88%||5.54 g||0.20 oz||Salt|
|Oil/Lards/Shortening||4.00%||25.2 g||0.9 oz||Vegetable Oil|
|Sugar||2.00%||12.589 g||0.4 oz||Sugar|
|Other||2.35%||14.79 g||0.5 oz||Nonfat Dry Milk|
|Totals||1040 g||36.68 oz|
* The above ingredients will yeild 4 doughballs of 260 grams each.
Instructions from the forum thread:
In a stand mixer (e.g., KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk. Mix thoroughly until yeast has fully dissolved.
Mix the remaining dry ingredients together in a separate container and add them to the mixer.
Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time).
While the dough is kneading, generously oil the pizza pan (1/2 cup for a 14" pan style pizza pan). Make sure that the oil completely covers the bottom of the pan.
After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin or a dough sheeter, roll it out to approximately 3/4" thick and about 12" in diameter.
Place the dough in the pan and cover tightly.
Let the dough rise until it has filled the entire pan and is about 1½" thick.
Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).
For more information on this dough, photos and insight, CLICK HERE to view the forum thread.