131 Reviews of Pizza Hut Style Pizza Dough (Bread Machine)

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

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!

From: FlyBD5

On May 22, 2005

Great recipe, but oven needs to be much hotter (I was an asst manager at a Pizza Hut in another life), and I suggest that you bake the pie with no toppings for 5-10 minutes, then put toppings on and bake to completion for a crispier crust.

From: momadvice

On Dec 24, 2006

We made this recipe this evening and it was the best pizza dough that I have ever tried. I did add about 1/4 cup extra of the flour and omitted the MSG (for health reasons). The dough was still sticky, but easy to handle. I made one large pizza and an order of breadsticks (just rolled out the dough & covered it with olive oil, garlic salt, parsley, and shredded cheese, then sliced with a pizza cutter before baking). I cooked the pizza at 450 degrees for ten minutes with nothing on it except a drizzle of olive oil for ten minutes. Pulled it from the oven and then added my toppings. I returned this (and the breadsticks) to the oven and then baked for an additional twenty minutes. The pizza came out perfect. It has a wonderful texture and does not rest heavy (probably do to the baking powder) as most crusts seem to do. The cornmeal adds texture, but doesn't create that grainy taste in your mouth. This is my new favorite bread recipe and kudos to you for sharing it!

From: plazchick

On Aug 20, 2004

This pizza dough is great! I have never been a pizza fan to much but now I find myself eating 5 pieces. This is what I do. I mix it with my mixer using a bread hook then let it rise for about an hour. Then we roll it out to fit into two pizza pans. It does seem like it will be to thin but its perfect. We prebake the crust for 13min then we put our toppings on and bake for 21min to finish. We dont add the msg. I am no longer allowed to use store bought! Thanks for sharing!

From: Cristin

On Nov 15, 2003

A really great crust. I will definately make this one again! I have been searching for years for a good pizza crust. My husband loves when I make homemade pizza, but I was never happy with my crust before — that is until now! I followed a couple of the above suggestions, I also used 1 tsp each of the garlic and onion powders. And, I put a little BBQ sauce (we had BBQ chicken pizza) on the crust and baked it for a couple minutes before adding the chicken, red onions and cheese. I also sprinkled just a little cornmeal on my cookie sheet. I liked it. It was just a little something different. The dough was thin, but not paper thin and it wasn't too thick. My cookie sheets are 13 x 18 (they're like the heavy ones they use on cookie shows) and I only got one pizza. But I liked the thickness of the crust, so if I wanted more than one pizza in the future I would double the recipe. One thing, I did have to add a little flour to the dough after it was finished in the machine because it was really sticky. A little flour folded/kneeded into it and it pressed right into my cookie sheet and was quite tender but still able to hold the toppings really well. Give this one a try, it's a keeper in our house!

From: dddane

On May 13, 2005

Close to pizza hut... missing some of the zing. I omitted the MSG (not only do I not have it, wouldn't want it in my dough anyway)--maybe thats what it was.... I cooked one in a cast iron pan instead of a square pan, the other in a rectangular pan... th eone in the cast iron pan came out great... 350 degrees is definately not hot enough, I'd kick it up to 375.. The best pizza dough I've managed to make on my own.

From: QueenBof6

On Sep 26, 2005

Ok, here is what I did....First I tripled the recipe and I made two batches. So that is a total of x 6!!! I took both batches and divided the dough into 16 even rounds. Rolled them out into individual pizzas, I had a total of 32 rounds. I preheated my oven to 450 and poked each with a fork, brushed with olive oil and grated fresh parm. on them. Baked 3 to a sheet for 6-8 minutes, cooled and stored in large bags. I made my own sauce and had all the kids at youth group make their own pizzas and cooked again with toppings on for about 5-10 minutes @ 450 to warm the toppings and melt the cheese. I was the love of the party, Thay can't wait until we do it again. Thank you so much.

From: LB in Middle Georgia

On Mar 24, 2007

This is the closest I have come to Pizza Hut pizza crust. I was fortunate enough to get similar pans to the ones they use at Pizza Hut at Farm & Fleet. I ended up doing this in my kitchen aid mixer, letting the dough rise about thirty minutes then rolling it and letting it rise in the pans for an hour. The reason for the long rising was that I was trying to make this fit into two 14� pans. Next time I will make a recipe and a half for two 14� pans we like it thicker and it did not quite make it to the edge of the pan. Thank you for positing this recipe, it will be made weekly in our house. Also I doubled the garlic and onion powder omitted the msg. For those of you that think it’s not quite like Pizza Hut. Try putting 4 to 5 Tablespoons of vegetable oil in the pan tilt it good to get the surface coated with the oil. Then put your dough in carefully not to get to much oil on the top, let it rise in the pan then top and enjoy. Some will say I do not want the extra oil but that is the way Pizza Hut pan pizza is made.

From: Chef #166450

On Oct 8, 2004

I have tried many pizza dough recieps for the bread machine but this is by far the best ever. Even people that are not pizza lovers enjoy this one.!!!! I add fresh or dry herbs to the crust and cheese to change the flavor. Always brush with oil and pre bake the crust! toppings should be sliced thin and all ovens arre different so bake accordingly.