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Nutrition Facts
Serving Size 1 (124g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons cornmeal msg
Calories 285
Calories from Fat 47		(16%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 548mg		22%
Potassium 96mg		2%
Total Carbohydrate 51.8g		17%
	Dietary Fiber 2.1g	8%
	Sugars 1.6g
Protein 7.1g		14%
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November 14 thru November 20, 2009

Charmie777

Moving:Clean out the Pantry Menu #1

HeatherFeather

Pizza Hut Style Pizza Dough (Bread Machine)

Recipe #51209 | 2½ hours | 2 hours prep | add private note

⁽¹²⁹⁾ RATE IT NOW Print Recipe

By: Cullinaryjudge
Jan 14, 2003

I came across the recipe from a copy cat recipe source. The 2 hours includes dough cycle time. This is one of the best pizza dough recipes I have found.

SERVES 6 (change servings and units)

Ingredients

1 1/3 cups water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
3 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon msg (Accent*)
1 1/2 teaspoons bread machine yeast

Directions

1
Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.
2
Set to "Dough" cycle.
3
Lightly grease one 9 x 13-inch pan and sprinkle with cornmeal.
4
When the dough cycle is complete, roll out dough and place in pan.
5
Let rest in pans for 10-15 minutes.
6
Add toppings of your choice.
7
Bake at 350°F until done (approximately 20 minutes, depending on the thickness of toppings).
8
I make the pizza in 9x13 rectangular pans rather than the round pizza pans, because the squares pieces are easier to reheat and pack in school lunches.

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Featured Reviews for This Recipe

From: TreeSquirrel

On Nov 6, 2009

I substituted one cup of whole wheat flour for one cup of the all purpose flour, and let my mound of dough rise 30 minutes in a warm oven before using a rolling pin to make two thinner crust pizzas. I also added an extra 1/4 tsp. garlic powder, a good sprinkling of crushed red pepper flakes, and didn't add the msg for health reasons. Try the wheat crust --it adds great taste and flavor, while getting some needed health benefits into the family! This is my #1 crust!

0 people found this review helpful

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From: Cookin with Love

On Oct 24, 2009

1 person found this review helpful

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From: Cindy05 Luther

On Mar 13, 2003

This was the best pizza crust recipe I've ever tried and I've tried quite a few!! The kids loved it. As far as the time required for the crust to bake, here is a little tip I got from a local pizzaria... After allowing the dough to rest in baking pans, I put a very light layer of sauce on it and bake it in a 400* oven for 3-5 minutes depending upon how thick the crust is. This cuts down on the time needed for the crust to finish baking and now we never have pizza with overdone topping. Hope this helps. Cindy

75 people found this review helpful

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From: WJKing

On Jan 19, 2003

THIS was a really nice recipe for pizza dough. I did use your 9x13 pan idea - and it was NICE for a change of pace! I omitted the Accent (because of MSG) - and added extra garlic. MMMMMMM. We had to bake this 30-40 minutes - and our toppings weren't very thick, so I'd encourage anyone else who tries this to just bake till done, of course (or go higher temp. for 20 mins.. Next time I will brush the crusts w/ butter (or spray w/ butter-flavored spray), then dust w/ cornmeal & Italian seasonings before baking. We enjoyed this a lot! Thanks for sharing!