Pizza Hut Original Pan Pizza Dough Recipe

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• 1 1/3 cups warm water (105°F exactly!)
• 1/4 cup non-fat dry milk
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 tablespoon sugar
• 1 packet dry yeast
• 2 tablespoons vegetable oil (for dough)
• 9 ounces vegetable oil (3 oz. per pan)
• Butter flavored Pam Spray

Directions for Dough:
1. In a large (2 qt.) bowl, combine yeast, sugar, salt, and dry milk. Add warm water and stir well to mix.
2. Allow the mixture to sit for two minutes to activate the yeast.
3. Stir in the vegetable oil. Gradually add the bread flour and stir until the dough forms and all the flour is absorbed.
4. Turn the dough out onto a flat surface and knead for about 10 minutes. Alternatively, you can use a bread machine if available.
5. Divide the dough into three equal balls. In three 9" cake pans, evenly distribute 3 oz. of vegetable oil in each pan.
6. Using a rolling pin, roll out each dough ball to approximately a 9" circle. Place the rolled dough in the prepared cake pans.
7. Spray the outer edge of the dough with Butter flavored Pam.
8. Cover the cake pans with a plate and place them in a warm area. Allow the dough to rise for 1 to 1 1/2 hours.

Additional Information:
- It is important to use warm water at exactly 105°F to activate the yeast properly. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast may not activate properly.
- Non-fat dry milk adds moisture and enhances the texture of the bread.
- Kneading the dough for about 10 minutes helps develop gluten, which gives the bread structure and elasticity.
- If using a bread machine, follow the manufacturer's instructions for the dough cycle.
- Rolling out the dough into circles ensures even baking and a consistent shape for the bread.
- Allowing the dough to rise in a warm area helps the yeast ferment and produce carbon dioxide, which causes the dough to rise and become light and airy.
- The Butter flavored Pam spray adds flavor and helps prevent the dough from drying out during the rising process.

NY Style Dough

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NY Style Dough

- 1 1/2 cups warm water (105F)
- 4 1/2 cups flour
- 1 tablespoon olive oil
- 2 1/2 teaspoons sugar
- 2 1/2 teaspoons salt
- 1/2 teaspoon yeast

1. In a large bowl, mix the warm water with sugar and salt until dissolved.
2. Add the olive oil and then the flour. Stir with a heavy spoon for 1 minute.
3. Turn the mixture out onto a floured board and press it into a circle. The dough will be quite dry.
4. Sprinkle the yeast evenly over the dough and knead it for twelve minutes.
5. Divide the dough into portions:
- 6 oz. for Calzones
- 10 oz. for a 9-inch pizza
- 18 oz. for a 12-inch pizza
- 25 oz. for a 15-inch pizza
(Note: This recipe makes about 34 oz. Adjust ingredient amounts for your specific needs.)
6. Shape each portion by sliding your palms across the top portion of the dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except at the bottom.
7. Place the formed dough balls on a plate, cover them with plastic, and allow them to proof for 1-2 hours at room temperature if you plan to use them the same day. Alternatively, you can store them in the refrigerator to use the next day.
8. When ready to stretch the dough, place a dough ball on a lightly floured surface and lightly flour the top. Use your fingertips to evenly flatten out the dough ball, working from the edges to the center. Alternatively, you can use a lightly floured rolling pin to stretch the dough to the desired shape.
9. Cooking pizzas with this dough should be done on a baking stone. Using a pan will result in a very soft, "doughy" crust. Preheat the baking stone in the oven to 500F for an hour prior to baking, and position it in the middle of the oven.
10. After stretching the dough, liberally sprinkle cornmeal or semolina on a pizza peel (a wooden paddle with a handle to slide the pizza into the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
11. Once you have topped the pizza, lightly blow air underneath an edge of the dough to loosen any sticky areas and redistribute the cornmeal. Shake the peel or cutting board to ensure that none of the dough is sticking.
12. Carefully slide the pizza onto the preheated baking stone in the oven.

By following these steps, you should be able to achieve an authentic New York-style pizza with a delicious, thin and crispy crust. Enjoy your homemade pizza!

Zucchini Dough

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Zucchini Dough Recipe

- 3 1/2 cups Zucchini, coarsely grated
- Salt
- 1/3 cup Flour
- 3 Eggs, lightly beaten
- 2/3 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil (2 to 3 leaves) or 1 teaspoon dried basil
- Salt and pepper to taste


1. Place the grated zucchini in a bowl and lightly salt it. Allow it to sit for 15 minutes to draw out excess moisture.
2. After 15 minutes, squeeze the zucchini tightly to remove as much water as possible. You can use a towel to roll and twist the zucchini, ensuring it is well-drained.
3. In a separate bowl, mix together the drained zucchini, flour, beaten eggs, grated Parmesan cheese, fresh or dried basil, and salt and pepper to taste. Combine until well-incorporated.
4. Preheat your oven to 350°F (175°C) and lightly oil a baking pan.
5. Spread the zucchini dough mixture evenly onto the prepared baking pan.
6. Bake in the preheated oven for approximately 20 minutes or until the top is dry and lightly browned.
7. Remove the pan from the oven and add your desired sauce, cheese, and toppings on top of the partially baked zucchini dough.
8. Return the pan to the oven and continue baking at 350°F (175°C) until the dough is fully cooked and the toppings are melted and bubbly, usually for another 20 minutes.
9. Once done, remove from the oven and let it cool for a few minutes before serving.

This zucchini dough can be a versatile base for various dishes. You can use it as a healthy alternative to traditional pizza dough, or as a crust for quiches or tarts. Get creative with your choice of toppings and enjoy a delicious and nutritious meal!

Thin Crust Dough

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- 1 envelope dry yeast
- 1/4 teaspoon sugar
- 3/4 cup lukewarm water (around 105°F)

1. In a small bowl, stir the yeast and sugar into the lukewarm water. Let it sit for about 8 minutes until the mixture becomes frothy. This step is essential as it activates the yeast and helps the dough rise.

2. In a separate bowl or a food processor, combine 1 3/4 cups of unbleached all-purpose flour or bread flour and 1/2 teaspoon of salt. Mixing the dry ingredients separately ensures that the salt is evenly distributed throughout the dough.

3. Pour the yeast mixture into the bowl with the flour mixture. If you are using a food processor, continue running it until the dough forms a ball, which usually takes around 10-20 seconds. If you prefer to mix by hand, use a sturdy spoon until the dough comes together.

4. Transfer the dough onto a floured surface and knead it for about 2 minutes. If the dough feels slightly sticky, lightly dust your fingers and the counter with flour, but try to use as little flour as possible. Kneading helps develop the gluten in the dough and gives it a chewy texture.

5. Roll out the dough by hand to achieve a 12-inch pizza size. You can use a rolling pin or your hands to stretch and shape the dough. The thickness of the crust is a matter of personal preference, but for a thin crust, aim for a thickness of about 1/8 inch.

6. Place the rolled-out dough onto a lightly oiled pizza pan. Use your fingertips to press the dough up to the edges, forming a shallow lip. This lip helps contain the toppings and prevents them from sliding off during baking.

7. Now it's time to add your favorite sauce, cheese, and toppings. Be creative and experiment with different combinations to suit your taste. Remember that a thin crust pizza requires less topping compared to a thicker crust pizza to maintain its crispiness.

8. Preheat your oven to 500°F (260°C). Once the oven is hot, bake the pizza for 8-12 minutes, or until the edges turn a nice golden brown. Keep an eye on it as baking times may vary depending on your oven.

9. When the pizza is done, the crust should be firm and crispy, giving a satisfying crunch with each bite. Unlike thicker crusts, the thin crust will not be soggy or soft.

Enjoy your homemade thin crust pizza!

Additional Tips:
- For a more flavorful crust, you can add herbs or spices to the dough. Try incorporating dried oregano, basil, or garlic powder into the flour mixture before adding the yeast mixture.
- If you prefer a whole wheat thin crust, you can substitute some or all of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the amount of water accordingly.
- If you want to make the dough ahead of time, you can refrigerate it for up to 24 hours. This allows the flavors to develop further and makes the dough easier to work with.
- Don't overload the pizza with toppings, as this can make the crust soggy. Less is more when it comes to thin crust pizzas.
- Experiment with different sauces and cheeses to create unique flavor combinations. Consider using pesto, barbecue sauce, or even a white sauce instead of the traditional tomato sauce. As for cheeses, mozzarella is a classic choice, but feel free to explore other varieties such as cheddar, feta, or goat cheese.

By following this recipe and incorporating these tips, you'll be able to create a delicious thin crust pizza with a crispy and flavorful base. Enjoy your homemade pizza and let your creativity soar!

Sicilian Pizza Dough Recipe

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- 3 cups all-purpose flour
- 1/8 cup olive oil
- 1 cup warm water
- 1 package rapid rise yeast
- 2 teaspoons sugar
- Optional: 1 tablespoon each of basil, garlic, and oregano.

1. In a bowl, whisk together warm water, yeast, and sugar. Set it aside for 10 minutes to allow the yeast to activate.
2. In a large bowl, sift together the all-purpose flour and salt. You can also add in the optional basil, garlic, and oregano at this stage to enhance the flavor of the dough.
3. Pour the yeast mixture into the dry ingredients. Mix until a soft, sticky dough forms. Transfer the dough to a lightly floured surface and knead it for about 5 minutes, until it is no longer sticky.
4. Place the dough in a well-oiled bowl, turning it to coat all sides. Cover the bowl and allow the dough to rise until it has doubled in size, which usually takes around 1 hour.
5. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
6. Punch the dough down and place it into a well-oiled 12" pizza pan. Alternatively, you can use a square dish, such as a 10"x10" pan, which is common in Sicilian tradition.
7. Using your hands, spread the dough around the bottom of the pan and 2/3 of the way up the sides. Set it aside and let it rise for an additional 10 minutes.
8. Lightly brush the crust with olive oil and add your desired sauce and toppings. Traditional Sicilian pizzas are usually light on toppings and commonly include tomato, onions, anchovies, and herbs. You can also use Italian cheeses such as Parmesan or mozzarella.
9. Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden brown and the toppings are cooked to your liking.

By following these steps, you'll be able to make a delicious homemade pizza with a flavorful crust. Feel free to experiment with different toppings and seasonings to customize your pizza to your taste. Enjoy your homemade Sicilian-style pizza!

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