I use this recipe for my pizza crust minus 1 cup of flour (I have a round 14-inch Lodge pizza pan), and add 1/2 tsp Italian seasoning to the flour before mixing in. It makes a great crust. I stretch the dough to the size of the pan and flip the dough over so both sides have some oil. I skip the butter-flavored cooking spray, since the oil is so generous. It gives the crust a crispy outside and chewy inside. I also cut string cheese in half, make the dough stretch up the sides of the pan, and lay the cheese cut side down, folding over as I go. It stuffs the crust.
I think you can get away with decreasing the oil for the pan by as much as an oz, or 2 Tbsp. The crust isn't greasy, imho. You can make it in advance and store in the fridge, wrapped in plastic; thaw to room temp before using. It also can be frozen, wrapped in plastic. Just be more prudent than me and plan ahead; defrost in fridge overnight before using. HTH Dani On 8/7/20, Nicole Massey via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Note that this is more like their pan pizza than the hand tossed or thin > and > crispy. > It's nice to know what those spice bricks we used had in them. I never > bothered reading the ingredients. > > Sent from my HAL 9000 in transit to Jupiter > > > -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of meward1954--- via Cookinginthedark > Sent: Friday, August 07, 2020 7:51 PM > To: cookinginthedark@acbradio.org > Cc: meward1...@gmail.com > Subject: [CnD] Copy Cat Pizza Hut Pizza > > Here it is. It uses 3 ounces oil in each of 3 9 inch pizza pans or cast > iron skillets. That's right folks, 3 ounces each pan. That's 6 > tablespoons > in the bottom of each pan, 3 eighths of a cup! Oh, and then you use some > of that butter-flavored spray as well. I will try this recipe with maybe a > little les oil, but I won't leave it out altogether. > > > > Copy Cat Pizza Hut Pizza > > Pizza Crust > 1 package dry yeast > 1 tablespoon sugar > 1/2 teaspoon salt > 1/4 cup non-fat dry milk powder > 1 1/3 cup warm water (105 degrees F) > 2 tablespoons vegetable oil (for dough) > 4 cups all-purpose flour > > Pizza Sauce > 1 can (8 ounce size) tomato sauce > 1 teaspoon dried oregano > 1/2 teaspoon dried marjoram > 1/2 teaspoon dried basil > 1/2 teaspoon garlic salt > > Assembly > 9 ounces vegetable oil (3 ounce per pan) butter flavored cooking spray > mozzarella cheese pizza toppings as desired > > > > directions > > For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart > size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2 > minutes or until the yeast starts to bubble. > > Add the oil to the dough mixture and stir to combine. > > Add the flour in one cup increments, stirring after each addition, until a > dough forms and the flour is all combined. > > Turn the dough out onto a flat, lightly floured surface and knead for about > 10 minutes. > > Divide the dough into three equal balls. > > Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast > iron skillet. Tilt the pans to spread the oil evenly. > > Using a rolling pin, roll out each ball of dough to a 9-inch circle and > place in the prepared pans. > > Lightly coat each dough disk with cooking spray or oil and cover with > plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 > 1/2 hours or until puffy. > > Meanwhile, prepare the sauce by combining all the ingredients until > blended. > Let sit at room temperature for at least one hour. The sauce can be made > ahead of time and kept in the refrigerator. Bring to room temperature > before > using. > > Preheat the oven to 475 degrees F. > > For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread > to > within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded > mozzarella cheese. Place toppings of choice in the following order: thin > meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, > additional mozzarella cheese. > > Place the pizzas in the oven and cook until the outer crust is brown and > the > cheese is bubbly in the center (11-15 minutes, depending on how many > toppings you use). > > Remove from the oven. Let cool for 2-3 minutes then remove from the pans to > a cutting board and cut into wedges using a pizza cutter. > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
