Author Topic: PIZZA HUT PAPER THIN CRUST PIZZA  (Read 8301 times)

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Offline Steve

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« on: October 03, 2003, 09:42:24 AM »
Found this on another board (


Posted by CookinMom at May 4, 2001

Source: Posted by Terri 22 April 2000 4:57pm

Since many of you are regulars to this board and have requested this recipe, I have done a lot of research and this is what I have come up with. The crust has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough. (or press out on pan). I used 16" air bake pans for mine.

2 cups water (105 degrees F)
1/2 teaspoon yeast (proofed in water)
4 cups flour
3 tablespoons olive or vegetable oil, plus oil for pans
1 1/2 cups cake flour
2 teaspoons salt

Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

Preheat oven to 550 degrees F.

Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)

For regular pizza, add your toppings and bake for 10 minutes.

However, since this particular recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes.

Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown. is a member-supported public resource. Click HERE to become a Supporting Member.

Offline DKM

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« Reply #1 on: October 03, 2003, 04:55:28 PM »
Roll the dough as thin as desired.

One thing I always like to note, when talking about your Pizza Hutt/Inn thin crust:  Thinner is not always better.  One of the most common complaints we got what when the roller (the person) did not calibrate the roller (the sheeting machine) and rolled the crust too thin.  The crust needs to be able to support the sauce, cheese and toppings.  It needs to be firm and crispy.  Look at a cracker, they are not thin like a chip but they have a little body to them.

I'm on too many of these boards

Offline buzz

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« Reply #2 on: October 05, 2003, 11:25:24 AM »
If you add cake flour to pizza dough, the result will be a softer crust (like Sbarro, for example).

Note the small amount of yeast in the recipe--the less yeast you use means the less "bready" the resulting pizza will be (in other words, crisper). However, the proof time will be lots longer--I've tried using less yeast and it can take 8 hours to rise!

Offline pizzaluvr

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« Reply #3 on: October 05, 2003, 03:44:57 PM »
I've tried using less yeast and it can take 8 hours to rise!

Buzz - do you let it rise for 8 hours in or  out of the refrigerator?  Also, do you roll yours out with a pin or just by hand?

Thanks - Mark
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