Where I can get the recipe about pizza hut??? A good one.
you should create a video.
It depends on what size pan you have but here is the recipe for the 12 inch.
Vegetable (Soybean) Oil (4.27199%):
Dry Non-Fat Milk (2.35155%):
277.16 g | 9.78 oz | 0.61 lbs
153.98 g | 5.43 oz | 0.34 lbs
3.28 g | 0.12 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
2.43 g | 0.09 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
11.84 g | 0.42 oz | 0.03 lbs | 2.61 tsp | 0.87 tbsp
5.2 g | 0.18 oz | 0.01 lbs | 1.3 tsp | 0.43 tbsp
6.52 g | 0.23 oz | 0.01 lbs | 4.53 tsp | 1.51 tbsp
460.4 g | 16.24 oz | 1.01 lbs | TF = N/A
Here are the mixing instructions.
The yeast was added to the water and allowed to activate and dissolve for 10 minutes. Next, I mixed in the salt, sugar, and dry non-fat milk. This combination was poured into a KitchenAid mixer followed by flour and vegetable oil. After a 10 minute kneed using the hook attachment, I let the dough rest, covered, inside the mixing bowl for 10 minutes before rolling it out into a 12-inch circle. The dough was then placed into a Chicago Metallic Non Stick 14-Inch Deep Dish Pizza Pan (epicalien recommended this pan earlier in this thread) with 4 ounces of vegetable oil placed in the bottom. The top was covered using plastic wrap and the dough was proofed for 1 hour. Afterwards, I placed the dough into the refrigerator for approximately 12 hours. It was removed 2 hours before baking.
I preheated the oven to 500F with a FibraMent stone placed on the middle rack. Before topping, I slightly depressed the middle of the dough, leaving a 1 inch edge-crust. The pizza was topped with Jackie Tran's sauce recipe, which was a near-perfect imitation of Pizza Hut's. I used 2 cups of low moisture part skim mozzarella (though I saw an ex-Pizza Hut employee say that they used 3 cups on their large pan pizzas, 4.5 if it's a cheese pizza). Half of the cheese was put on top of the sauce, followed by diced onions and green peppers, then the other half of the cheese. I finished topping it with pepperonis. Before going into the oven, I sprayed the edge crust with a vegetable oil cooking spray. The pizza was baked for 12 minutes on the stone.
Here is the link to the near perfect cloned Pizza Hut sauce.http://www.pizzamaking.com/forum/index.php/topic,4452.msg92245.html#msg92245