Re: [CnD] Copy Cat Pizza Hut Pizza
Just as an aside, don't swap out the olive oil for butter. It doesn't work. I was out of EVO and tried the butter in a pinch. Edible, but not a good idea to redo. On 8/8/20, Pamela Fairchild via Cookinginthedark wrote: > Unfortunately, it is all that oil that makes the dough turn out crisp and > crunchy without being tough or too hard to chew well. It is the one thing > that distinguishes the crust from that of other companies. So don't make it > often and use it for those serious treats for special occasions. It works > best when made in a pan crust pizza pan. That is like a round cake pan but > it is 16 inches around. It would use up probably 2/3 of that dough recipe > since you fit it into the pan and work it up the sides before letting it > rise. > > Pamela Fairchild > > > -Original Message- > From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark > Sent: Friday, August 7, 2020 8:51 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 > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Copy Cat Pizza Hut Pizza
Unfortunately, it is all that oil that makes the dough turn out crisp and crunchy without being tough or too hard to chew well. It is the one thing that distinguishes the crust from that of other companies. So don't make it often and use it for those serious treats for special occasions. It works best when made in a pan crust pizza pan. That is like a round cake pan but it is 16 inches around. It would use up probably 2/3 of that dough recipe since you fit it into the pan and work it up the sides before letting it rise. Pamela Fairchild -Original Message- From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark Sent: Friday, August 7, 2020 8:51 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
Re: [CnD] Copy Cat Pizza Hut Pizza
I use this recipe for my pizza crust minus 1 cup of flour (I have a round 14-inch Lodge pizza pan), and add 1/2 tsp Italian seasoning to the flour before mixing in. It makes a great crust. I stretch the dough to the size of the pan and flip the dough over so both sides have some oil. I skip the butter-flavored cooking spray, since the oil is so generous. It gives the crust a crispy outside and chewy inside. I also cut string cheese in half, make the dough stretch up the sides of the pan, and lay the cheese cut side down, folding over as I go. It stuffs the crust. I think you can get away with decreasing the oil for the pan by as much as an oz, or 2 Tbsp. The crust isn't greasy, imho. You can make it in advance and store in the fridge, wrapped in plastic; thaw to room temp before using. It also can be frozen, wrapped in plastic. Just be more prudent than me and plan ahead; defrost in fridge overnight before using. HTH Dani On 8/7/20, Nicole Massey via Cookinginthedark wrote: > 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 > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Copy Cat Pizza Hut Pizza
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
