Author Topic: Pizza Hut Recipe Problem  (Read 4089 times)

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Offline marykskin

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Pizza Hut Recipe Problem
« on: February 23, 2010, 12:24:43 PM »
I made the pizza hut pan recipe dough and left it in the fridge overnight as the recipe had stated.  The bottom of the crust was nice and crispy but after baking for 15 min, I took it out and it was still a little doughy right below the sauce.  It was a little over an inch thick.  Should I have pressed down the dough in the center before putting on the sauce?  Really looking forward to trying this again.  Thanks for sharing and please let me know your opinions.


Offline Randy

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Re: Pizza Hut Recipe Problem
« Reply #1 on: February 23, 2010, 05:31:56 PM »
Ya an inch thick is a bit much.  Go look at the picture on the recipe page to give you an idea.
http://www.pizzamaking.com/panpizza.php

If you remember in the recipe he states that you will have some dough leftover since his recipe was down sizing a big recipe if I remember right.

I now use this recipe to make Chicago like deep dish pizza.  To get the right thickness I roll it out to say just shy of 1/4".  I do press down the center a bit with my finger tips.

Randy

Offline Randy

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Re: Pizza Hut Recipe Problem
« Reply #2 on: February 23, 2010, 05:36:09 PM »
Here is a link to the Chicago conversion that might help you a bit.

http://www.pizzamaking.com/forum/index.php/topic,8410.0.html

Randy

Offline matermark

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Re: Pizza Hut Recipe Problem
« Reply #3 on: June 27, 2011, 01:46:36 PM »
Wasn't the doughball, not the flour, supposed to be 22oz? I thought I read that somewhere...