Author Topic: Pizza Hut Crust!!!  (Read 4151 times)

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Offline pebbles

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Pizza Hut Crust!!!
« on: August 17, 2005, 03:54:57 AM »

Halo ppl,

Does anyone out there knows how to make crusts like pizza hut's?
Been trying for months & just couldn't reach their standards.  :'(

Appreciate if someone can give me pointers.  :)



Offline Snowman

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Re: Pizza Hut Crust!!!
« Reply #1 on: August 17, 2005, 12:20:18 PM »
You're going to have to tell us which crust you wish to duplicate.

While I'll admit that their "thin and crispy" crust is pretty darned good, IMHO, the other crusts they have are merely adequate.  Check out Lehman's recipes on here and do some experimenting.  Dough management is the key to a good crust.  IMHO, Pizza Hut often over-proofs their pan pizza, leaving the texture less than desirable and more dense than airy. For a good thin and crispy type crust, I fear you'll need a dough sheeter because I'd expect it's a rather thick dough that has to be rolled out pretty thin.  A rolling pin could make your shoulders go numb. 

Offline pebbles

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Re: Pizza Hut Crust!!!
« Reply #2 on: August 20, 2005, 11:59:34 PM »

I'm referring to the pan pizza crust here, where they deep fry the crust.

Been trying my luck at both the dough & frying method but, unfortunately, not as tasty as pizza hut's.

Offline Randy

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Re: Pizza Hut Crust!!!
« Reply #3 on: August 21, 2005, 08:31:31 AM »
Deep fry!  Are you sure about that?
Have you tried this recipe?
http://www.pizzamaking.com/panpizza.php

Randy

Offline pebbles

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Re: Pizza Hut Crust!!!
« Reply #4 on: August 21, 2005, 02:01:15 PM »

Yes I did.  ;)

However, like I said, no matter how many times I try, the results are far from that of Pizza Hut's.
Really wonder how they achieved that fantastic crust.

Anything to share, ppl?? Thanks!!
 



Offline Randy

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Re: Pizza Hut Crust!!!
« Reply #5 on: August 21, 2005, 03:19:23 PM »
click on the link I posted in the previous post it is what you want I am sure.  It is very close to pizza hut pan pizza.

Randy

Offline pebbles

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Re: Pizza Hut Crust!!!
« Reply #6 on: August 22, 2005, 12:40:49 AM »
Randy,

I have tried that receipe countless times already. It does not really come close at all to me.

But thanks for the help rendered anyway.

Offline Trinity

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Re: Pizza Hut Crust!!!
« Reply #7 on: August 22, 2005, 01:04:34 PM »
Do you use a very dark well seasoned pan? That's important I think. ;)

And another thing that I have noticed is that if you brush your crust with some homemade garlic butter it makes all the difference in the world.

Garlic butter for one pie, 2 tablespoons real butter. And two dashes California style garlic salt. Stir well and brush over the whole crust before topping.
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline pebbles

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Re: Pizza Hut Crust!!!
« Reply #8 on: August 22, 2005, 10:56:40 PM »
Yes, I do.

I will try using the butter but does it change the texture of the crust?
Pizza Hut's pan pizza crusts are nice & crisp on the outside, soft & fluffy on the inside.

 8)

Offline Trinity

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Re: Pizza Hut Crust!!!
« Reply #9 on: August 23, 2005, 03:48:49 AM »
::)

"but does it change the texture of the crust?"

 Not really, But the improvement in taste is worth the trouble.

 I hope you can work out you crust troubles. :)
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.


Offline canadianbacon

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Re: Pizza Hut Crust!!!
« Reply #10 on: August 23, 2005, 11:07:22 AM »
I guess it depends on what you mean by "deep fry" ....

I knew a guy working at Pizza Hut, what they do is this, they fill their deep dish pans with a good 1/4" of oil.  Yeah you
read that correctly.  A good 1/4" of oil.  The dough is then placed on top of the oil, and then put into their proofers.

When the pizza is finally put into the oven, it hits that heat and the oil heats up very quickly and in a way it's deep fried,
as the dough is actually sitting in a good thickness of oil, and there's plenty of oil there to totally brown / crisp that crust. 
That's why it's so damn good  ;D ( in my opinion )






I'm referring to the pan pizza crust here, where they deep fry the crust.
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.