Thursday, January 26, 2006
"Pizza Hut Style" Thin Crust Pizza Dough
Pizza Hut Thin Crust Pizza Dough
The crust has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough. (or press out on pan). I used 16" air bake pans for mine.
2 C. water (105ºF) 1/2 tsp. yeast (proofed in water) 4 C. flour 3 T. olive or vegetable oil, plus oil for pans 1 1/2 C. cake flour 2 tsp. salt
Combine all ingredients in a mixer and knead with dough hook for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours), but in no case should it be over 48 hours. Punch down dough now and then when you get the chance.
Preheat oven to 550ºF.
Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)
To get the "crisp" effect, you'll need to oil the crust, then prick it with a fork (aka docking) and pre-bake for 3 minutes.
Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.
Ta-Da-- just what you needed.
