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Posted on: Sun, 01/06/2002 - 7:50am
anonymous's picture
Joined: 05/28/2009 - 16:42

I don't know if this will help you because my family has extreme taste preferences. My non-PA daughters absolutely love my homemade pizza, my husband doesn't particularly care for it, and my PA son and un-tested son like it some days, won't eat it other days. My basic recipe is as follows and I throw all ingredients in my bread machine on the dough setting (about 1 hr, 50 min), then let the dough rest another 45 minutes in the machine to complete the rise. If I'm not using the dough that day, I take it out (dusting it with extra flour) when the machine beeps and put it in a dough-rising bucket greased with olive oil and put it in the fridge.
1 cup water
1/4 cp. olive oil
3 1/4 cps flour (unsifted, and spooned into measuring cup)
1 T. honey
1 T. sugar
1 tsp. salt
2 tsp. yeast
For a while now I've been using about 3/4 cp of milk and 1/4 cp. of water, and have been varying the amount of olive oil. Sometimes I go down to 2 T. of it, instead of a 1/4 cp. Lately, I've been trying half milk, half water. I try to boost the calcium whenever possible, but have been experimenting with the milk and water ratio to see how it affects taste. I've thrown in garlic powder and oregano in the dough too, but have eliminated doing that because it doesn't seem to improve flavor. I just ordered some more KA whole wheat flour, and am trying a new recipe for whole wheat dough. You know the routine, my fourth-grader comes home and says, "Gee Mom, my teacher says we should be eating whole wheat products..." Unfortunately, they don't sell the brand of whole wheat I want at my local grocery store so I have to order it over the phone.
My pizza dough recipe book has at least 5 different dough recipes. Some totally eliminate the oil and sugar/honey. I believe this creates a more crispy crust. Don't know for sure because I haven't tried it yet, though. Another thing I've read is to let the dough rest overnight in the fridge so it will complete a slow rise. It's supposed to provide a better flavor, but my own taste buds don't really register any change. Another thing I may try is a pizza dough flavor enhancer they sell from the King Arthur catalog, but I'll call to check on safety before I use it. Make-your-own pizza days have been a hit with my kids--even my son likes to make it, even if he doesn't take a bite of it that day. They're really into rolling the dough and picking their toppings and spices.
Hope this helps, but I'm still working at perfecting a tasty dough. Buying a pizza stone, pizza peel, and the discovery of corn meal early on to prevent sticky, stuck pizza messes has greatly improved my pizza making, but I'm still working on flavor improvement all the time. If I can find my Pizza Hut recipe clone in the near future, I'll post the dough recipe. If you're experimenting and discover something good, please let me know.

Posted on: Sun, 01/06/2002 - 9:38am
anonymous's picture
Joined: 05/28/2009 - 16:42

I found the clone recipes, but haven't tried them.
Pizza Hut Stuffed Crust Dough
3/4 cp water
1/1/4 tsp. yeast
1 T. sugar
2 1/4 cp. bread flour
1 1/2 tsp. salt
1 1/2 T. olive oil
This dough is not supposed to rise as high as the original crust and you're supposed to let it rest overnight for texture reasons.
Pizza Hut TripleDecker Crust
3/4 tsp. yeast
1 cp. water
3 3/4 cp. flour
2 tsp. salt
1/2 tsp. baking soda
3 T. shortening
1/4 cp milk
Let the dough rest overnight.
Once pizzas are made, bake in oven at 475 degrees until done. That's what I use for my own dough too.



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