Description

This Pizza Hut-Inspired Homemade Dough recipe yields a soft, fluffy, and flavorful pizza crust perfect for pan pizzas. Made with simple ingredients like active dry yeast, warm water, vegetable oil, and all-purpose flour, this dough replicates the classic thick and tender texture that Pizza Hut is known for. Ideal for making one large 14-inch pizza or two 9-inch pan pizzas, it’s easy to prepare and bake at home, offering an authentic pizza experience.

Ingredients

Scale

For the Dough

2¼ tsp active dry yeast (1 packet)
1 tbsp granulated sugar
1¼ cups warm water (110°F)
3 tbsp vegetable oil (plus more for greasing)
1½ tsp salt
3¼ cups all-purpose flour (plus more as needed)
Cornmeal for dusting (optional)

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Instructions

Activate Yeast: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
Mix Wet Ingredients: Stir in the vegetable oil and salt into the yeast mixture to combine well.
Add Flour: Gradually add the all-purpose flour one cup at a time, mixing with a wooden spoon or dough hook until a soft dough forms.
Knead Dough: Transfer the dough to a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Alternatively, use a stand mixer to knead for about 5 minutes.
First Rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours or until it doubles in size.
Prepare Dough for Baking: Punch down the risen dough and divide it as needed. Press the dough into greased pizza pans sprinkled with cornmeal to achieve the classic Pizza Hut texture.
Rest Before Baking: Let the shaped dough rest for 10 to 15 minutes before adding toppings to allow it to relax and rise slightly.
Bake: Preheat the oven to 475°F and bake the pizza for 12 to 15 minutes or until the crust is golden brown and cooked through.

Notes

For extra flavor, brush the crust with garlic butter before or after baking.
This dough can be made ahead and refrigerated for up to 24 hours or frozen for later use.
Allow refrigerated dough to come to room temperature before shaping to ensure easier handling and better rise.