Having been jonesing for Pizza Hut thin crust lately, in addition to growing kinda tired of my quest to clone Tommy's
, I've decided to try cloning Pizza Hut's thin crust. Since I've never tried this before, I'm starting with a relatively blank slate in terms of dough formula.
The dough formula I'm using is based loosely on the Thin-Crust Pizza page
on the main web site.
100% All Trumps flour
6.25% Canola oil
I made some changes to the formula, which I based partly on my experience making similar kinds of pizza at home, in addition to my experience working at Pizza Hut. As a former Pizza Hut driver, I've handled and sheeted many hundreds of their thin crust pizza dough skins, so I think I have a pretty good memory of how the dough should feel and handle. However, I've never made the dough at Pizza Hut. (It's not as if I could have learned anything by mixing a pre-packaged dough mix, though.)
I made my first batch of dough at about 10:00 this morning, mixing for about five minutes. After mixing, I divided the dough into two pieces. I immediately put one piece of dough in the refrigerator (in a bag), and I left the other piece in the mixer bowl, covered with plastic wrap, to bulk-ferment for several hours.
Here's a picture of the dough immediately after mixing. The dough did feel just about how I remember Pizza Hut thin dough. At Pizza Hut, the thin dough never changed much throughout the day, even though it was left in a container at room temperature all day. I suspect this resulted more from the dough's stiffness than from a low yeast content, which is why I increased the yeast from Steve's cracker crust formula. I also used a slightly higher hydration figure, as well as double the oil of Steve's formula, and a little less sugar.