Note that this is more like their pan pizza than the hand tossed or thin and crispy. It's nice to know what those spice bricks we used had in them. I never bothered reading the ingredients.
Sent from my HAL 9000 in transit to Jupiter -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, August 07, 2020 7:51 PM To: cookinginthedark@acbradio.org Cc: meward1...@gmail.com Subject: [CnD] Copy Cat Pizza Hut Pizza Here it is. It uses 3 ounces oil in each of 3 9 inch pizza pans or cast iron skillets. That's right folks, 3 ounces each pan. That's 6 tablespoons in the bottom of each pan, 3 eighths of a cup! Oh, and then you use some of that butter-flavored spray as well. I will try this recipe with maybe a little les oil, but I won't leave it out altogether. Copy Cat Pizza Hut Pizza Pizza Crust 1 package dry yeast 1 tablespoon sugar 1/2 teaspoon salt 1/4 cup non-fat dry milk powder 1 1/3 cup warm water (105 degrees F) 2 tablespoons vegetable oil (for dough) 4 cups all-purpose flour Pizza Sauce 1 can (8 ounce size) tomato sauce 1 teaspoon dried oregano 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 1/2 teaspoon garlic salt Assembly 9 ounces vegetable oil (3 ounce per pan) butter flavored cooking spray mozzarella cheese pizza toppings as desired directions For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2 minutes or until the yeast starts to bubble. Add the oil to the dough mixture and stir to combine. Add the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined. Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes. Divide the dough into three equal balls. Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast iron skillet. Tilt the pans to spread the oil evenly. Using a rolling pin, roll out each ball of dough to a 9-inch circle and place in the prepared pans. Lightly coat each dough disk with cooking spray or oil and cover with plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy. Meanwhile, prepare the sauce by combining all the ingredients until blended. Let sit at room temperature for at least one hour. The sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature before using. Preheat the oven to 475 degrees F. For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded mozzarella cheese. Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese. Place the pizzas in the oven and cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use). Remove from the oven. Let cool for 2-3 minutes then remove from the pans to a cutting board and cut into wedges using a pizza cutter. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
