Pizza Hut Pizza Dough

I’ve always had a special place in my heart for Pizza Hut’s pizza dough. That quintessential dough strikes the perfect balance between being delightfully soft and wonderfully crispy—every bite is pure comfort. After countless attempts and a lot of taste-testing, I’m thrilled to share my homemade version of this iconic dough. 

Pizza Hut Pizza Dough Recipe

I finally succeeded in making this fantastic dough myself, and the result was amazing. I made it for my sister’s birthday party as she loves Pizza Hut. Making it at home was truly a rewarding experience. The whole process, from kneading the dough to watching it rise, fills your kitchen with a comforting aroma that evokes fond memories of dining out.

This dough is unique and special due to its soft, chewy texture and slightly airy crumb, achieved through a proprietary recipe and high-protein flour. It includes a special blend of ingredients, optimized hydration, pre-proofing for flavor, and specific baking techniques. These elements combine to give the dough its distinctive flavor and that buttery crust among all pizza chains.

Hence, the joy of pulling out a golden-brown, perfectly risen crust is palpable. Sharing the first slice with loved ones adds an extra layer of satisfaction, knowing you’ve created something delicious from scratch.

With this guide, you can easily recreate the magic of Pizza Hut’s dough and enjoy delicious, oven-fresh pizzas that rival your favorite pizzeria. So, roll up your sleeves, grab your ingredients, and let’s dive into making pizza that’s as delightful as it is homemade!

Equipments Required

  • Mixing Bowl: I always start with a large mixing bowl to combine all my ingredients.
  • Measuring Cups and Spoons: I use these to get the right amounts of flour, water, salt, sugar, and yeast.
  • Whisk: A whisk is handy for mixing the dry ingredients and dissolving the yeast.
  • Wooden Spoon or Dough Hook: I initially mix the dough with a wooden spoon. If I use my stand mixer, I switch to the dough hook attachment for kneading.
  • Stand Mixer (Optional): For ease, I use a stand mixer with a dough hook to knead the dough as it’s a real time-saver.
  • Kitchen Towel or Plastic Wrap: To let the dough rise, I cover it with a kitchen towel or plastic wrap to keep it warm and prevent drying.
  • Rolling Pin (Optional): When I shape the dough, a rolling pin helps me get it to the right thickness.
  • Baking Sheet or Pizza Stone: For baking, I use a baking sheet or pizza stone to get that crisp crust I love.
  • Parchment Paper (Optional): I place parchment paper on my baking sheet or pizza stone to prevent sticking and make cleanup a breeze.

Preparation and Cooking Time

Preparation TimeResting TimeTotal Time
5 Minutes20 Minutes25 Minutes

How To Make Pizza Hut Pizza Dough At Home

  1. Start by adding the flour to a large mixing bowl, ensuring it’s evenly distributed across the bottom.
  2. Meanwhile, take yeast and keep it aside.
  3. Add the yeast to the bowl with the flour. Stir gently to mix it with the flour.
  4. Add the sugar to the mixture as it helps activate the yeast and adds a touch of sweetness to the dough.
  5. Sprinkle the salt into the bowl; it enhances the dough’s flavor and controls the yeast’s activity.
  6. Pour the olive oil into the mixture. This adds moisture and richness to the dough.
  7. Gradually add warm water to the bowl. Pour it in slowly while stirring, ensuring it’s evenly combined with the dry ingredients.
  8. Combine all the ingredients thoroughly. Use a wooden spoon or your hands to mix the dough until it comes together. Knead the dough on a floured surface until it becomes smooth and elastic. This usually takes about 5-7 minutes. However, do not over-knead, as over-kneading can make the dough tough, so stop as soon as it reaches the right consistency.
  9. Let the dough rest in a warm place, covered with a kitchen towel or plastic wrap, until it doubles in size. Your dough is now ready to be shaped and baked into delicious pizza.
Top Tips

Expert Tips That I Recommend

  • Use Room Temperature Ingredients: I make sure all my ingredients, especially the water and oil, are at room temperature. This helps the dough come together smoothly and evenly.
  • Proof the Yeast: I dissolve the yeast in warm water with a pinch of sugar and let it sit until it becomes frothy. This step confirms the yeast is active and ensures a good rise.
  • Add Extra Olive Oil: For a softer, richer dough, I add an extra tablespoon of olive oil. It enhances the flavor and helps prevent the dough from drying out.
  • Use a Pizza Stone: I bake my pizza on a preheated pizza stone for a crispier crust. The stone absorbs moisture and distributes heat evenly.
  • Add Herbs: I incorporate dried herbs like oregano, basil, or garlic powder into the dough for added flavor. I mix them in with the dry ingredients before adding the liquids.
  • Experiment with Flours: I substitute bread flour for part or all of the all-purpose flour to achieve a chewier texture. Bread flour has a higher protein content, which helps with dough elasticity.   Sometimes, I substitute a portion of the all-purpose flour with whole wheat flour for a heartier, more nutritious dough.
  • Try Flavored Oils: I use flavored oils, such as garlic-infused or rosemary oil, instead of regular olive oil to enhance the dough’s flavor.
  • Add a Pinch of Parmesan: I mix a small amount of grated Parmesan cheese into the dough for a delicious, cheesy undertone.
  • Include a Bit of Milk Powder: I add a tablespoon of milk powder to the dry ingredients to improve the dough’s texture and flavor.
  • Use Buttermilk: I substitute some of the water with buttermilk for a tangy flavor and a slightly tender crumb.
  • Try Adding Ground Flaxseed: I incorporate a tablespoon of ground flaxseed into the dough for added nutrients and a subtle nutty flavor.
  • Cold Fermentation: For a richer and more complex flavor in your pizza dough, I recommend cold fermenting it in the refrigerator for 24 to 48 hours. This extended fermentation period allows the yeast to work slowly at a low temperature, which deepens the dough’s flavor and improves its texture. The slow rise produces a chewier, airier texture as the gluten develops more fully.

FAQs About Pizza Hut Pizza Dough

Nutritional Information Per Serving

Pizza Hut pizza dough isn’t particularly healthy due to its high calorie, carb, and fat content, along with refined flour and sodium. It’s fine in moderation but not ideal for frequent consumption. 

Here, I have mentioned the nutritional breakdown of Pizza Hut Pizza Dough:

Calories286 kcal
Carbohydrates51 g
Protein7 g
Sodium549 mg
Dietary Fiber2 g
Sugar1 g
Fat5 g

Pizza Hut pizza dough works well for standard omnivores, moderate-carb diets, and athletes needing energy. However, due to its gluten and high carbohydrate content, it’s unsuitable for gluten-free or low-carb diets. The dough is generally vegan and can be consumed by those on vegan diets. However, it’s not ideal for low-sodium or whole foods diets because of its salt content and processed ingredients.

Recipe Variations For Different Diet

  • Gluten-Free Pizza Dough: A gluten-free all-purpose flour blend is my preference instead of refined flour, and add xanthan gum or guar gum to get the right texture.
  • Low-Carb/Keto Pizza Dough: I substitute almond flour or coconut flour for the all-purpose flour. Sometimes, I mix mozzarella cheese with almond flour for a low-carb option.
  • Low-Sodium Pizza Dough: To make the dough suitable for a low-sodium diet, I reduce the amount of salt or use a salt substitute.

Storing And Reheating This Recipe

Storing:

  • In the Refrigerator, I place the dough in an airtight container or wrap it tightly in plastic wrap, and then I store it in the fridge for up to 3 days. I make sure the dough is sealed properly to prevent it from drying out.
  • In the Freezer: I usually portion the dough into smaller balls if needed,  wrap each portion in plastic wrap, and place them in a freezer-safe bag, labeling the bag with the day and date. Here, the dough can be frozen for up to 3 months.

Reheating:

  • From the Refrigerator: I let the dough sit at room temperature for about 30 minutes before using it, giving it time to become more pliable and rise slightly.
  • From the Freezer: I thaw the dough overnight in the fridge. Once thawed, I let it sit at room temperature for 30-60 minutes before using, allowing the dough to soften and become elastic again.

What To Serve With This Recipe

  • Classic Pizza: Topping the dough with my favorite tomato sauce, mozzarella cheese, and a variety of toppings like pepperoni, mushrooms, or bell peppers is my favorite twist for a traditional pizza.
  • Veggie Pizza: I load the pizza with fresh vegetables like spinach, tomatoes, onions, and olives. Sometimes, I add a bit of feta cheese or a sprinkle of parmesan for extra flavor.
  • BBQ Chicken Pizza: Instead of tomato sauce, I spread barbecue sauce and top it with cooked chicken, red onions, and cilantro for a tangy, flavorful twist.
  • Margherita Pizza: With fresh basil leaves, sliced tomatoes, and mozzarella cheese,  I like to keep it simple. A drizzle of olive oil before serving really makes it shine.
  • Buffalo Chicken Pizza: Using buffalo sauce, cooked chicken, and a sprinkle of blue cheese is my way of making this pizza dough even better. After baking, I add some celery and ranch dressing for a spicy, creamy finish.
  • Breakfast Pizza: I top the dough with scrambled eggs, bacon or sausage, and cheese. Adding some chives or green onions gives it a fresh touch.
  • Garlic Breadsticks: Sometimes, I roll out the dough into strips, brush it with garlic butter, and sprinkle it with Parmesan cheese. After baking, I serve them with marinara sauce for dipping.
  • Stuffed Crust Pizza: Before baking, I roll the dough around string cheese or cheese sticks. Once baked, I cut it into slices for a cheesy surprise in every bite.
  • Mini Pizzas: I let everyone divide the dough into smaller portions and create their own mini pizzas with their favorite toppings. It’s a fun way to enjoy pizza together.
  • Pizza Roll-Ups: I spread sauce and toppings on the dough, roll it up, and slice it into pinwheels. After baking, they make a delicious appetizer or snack.

Printable Version

Pizza Hut Dough Recipe

Author : Yamini Rathore
Serving : 2
Calories : 286 kcal
Total time : 25 minutes
The Pizza Hut dough recipe is quite easy to get right in your kitchen. This dough is sure to hit the spot. Recreate the magic of Class Pizza Hut dough with bread flour, yeast, and water!
4 from 18 votes
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Ingredients

  • 2 Cups Refined Flour
  • 2 Cups Lukewarm Water
  • 1 Teaspoon Salt
  • 2 Teaspoon Sugar
  • 1 cup olive Oil
  • 2 Tablespoon Yeast

Equipment

  • Mixing Bowl
  • Measuring Cups And Spoons
  • Whisk
  • Wooden Spoon or Dough Hook
  • Stand Mixer (Optional)
  • Kitchen Towel or Plastic Wrap
  • Rolling Pin (Optional)
  • Baking Sheet Or Pizza Stone
  • Parchment Paper (Optional)

Instructions
 

  • Start by adding the flour to a large mixing bowl, ensuring it’s evenly distributed across the bottom.
  • Meanwhile, take yeast and keep it aside.
  • Add the yeast to the bowl with the flour. Stir gently to mix it with the flour.
  • Add the sugar to the mixture as it helps activate the yeast and adds a touch of sweetness to the dough.
  • Sprinkle the salt into the bowl; it enhances the dough’s flavor and controls the yeast’s activity.
  • Pour the olive oil into the mixture. This adds moisture and richness to the dough.
  • Gradually add warm water to the bowl. Pour it in slowly while stirring, ensuring it’s evenly combined with the dry ingredients.
  • Combine all the ingredients thoroughly. Use a wooden spoon or your hands to mix the dough until it comes together. Knead the dough on a floured surface until it becomes smooth and elastic. This usually takes about 5-7 minutes. However, do not over-knead, as over-kneading can make the dough tough, so stop as soon as it reaches the right consistency.
  • Let the dough rest in a warm place, covered with a kitchen towel or plastic wrap, until it doubles in size. Your dough is now ready to be shaped and baked into delicious pizza.

Video

Notes

Use Room Temperature Ingredients: I make sure all my ingredients, especially the water and oil, are at room temperature. This helps the dough come together smoothly and evenly.
Proof the Yeast: I dissolve the yeast in warm water with a pinch of sugar and let it sit until it becomes frothy. This step confirms the yeast is active and ensures a good rise.
Add Extra Olive Oil: For a softer, richer dough, I add an extra tablespoon of olive oil. It enhances the flavor and helps prevent the dough from drying out.
Use a Pizza Stone: I bake my pizza on a preheated pizza stone for a crispier crust. The stone absorbs moisture and distributes heat evenly.
Add Herbs: I incorporate dried herbs like oregano, basil, or garlic powder into the dough for added flavor. I mix them in with the dry ingredients before adding the liquids.
Experiment with Flours: I substitute bread flour for part or all of the all-purpose flour to achieve a chewier texture. Bread flour has a higher protein content, which helps with dough elasticity.   Sometimes, I substitute a portion of the all-purpose flour with whole wheat flour for a heartier, more nutritious dough.
Try Flavored Oils: I use flavored oils, such as garlic-infused or rosemary oil, instead of regular olive oil to enhance the dough’s flavor.
Add a Pinch of Parmesan: I mix a small amount of grated Parmesan cheese into the dough for a delicious, cheesy undertone.
Include a Bit of Milk Powder: I add a tablespoon of milk powder to the dry ingredients to improve the dough’s texture and flavor.
Use Buttermilk: I substitute some of the water with buttermilk for a tangy flavor and a slightly tender crumb.
Try Adding Ground Flaxseed: I incorporate a tablespoon of ground flaxseed into the dough for added nutrients and a subtle nutty flavor.
Cold Fermentation: For a richer and more complex flavor in your pizza dough, I recommend cold fermenting it in the refrigerator for 24 to 48 hours. This extended fermentation period allows the yeast to work slowly at a low temperature, which deepens the dough’s flavor and improves its texture. The slow rise produces a chewier, airier texture as the gluten develops more fully.
Prep Time : 5 minutes
Total Time : 25 minutes
Cuisine : American-Italian
Course : copycat

Nutrition

Calories : 286kcal  |  Carbohydrates : 51g  |  Protein : 7g  |  Fat : 5g  |  Sodium : 549mg  |  Fiber : 2g  |  Sugar : 1g

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Conclusion

I’ve had so much fun experimenting with this Pizza Hut pizza dough recipe and discovering all the delicious ways to enjoy it. From classic pizzas to creative breakfast options and tasty appetizers, this dough is incredibly versatile and always a hit.

Whether I’m making a family dinner, hosting a gathering, or just indulging in a homemade treat, this dough never disappoints. I hope you enjoy this recipe as much as I have and find your favorite ways to use this incredible dough.

So get ready with your equipment and ingredients, try this recipe, and let me know how it turns out. Did you make any adjustments or add your own twist? Share your experiences and tips with me. I’d love to hear how you’ve made this Pizza Hut Pizza Dough your own! 

3.73 from 18 votes (18 ratings without comment)

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