Pizza Hut Crust Clone Recipe (Breadmachine)

by Jenn @ Frugal Upstate on September 30, 2008

Friday night is Pizza Night at the Frugal Upstate house! For the last 2 1/2 years more or less every week I have made homemade pizza on Friday nights.

The kids love it and look forward to it, feeling like they are getting “junk” food. Yankee Bill and I aren’t exactly complaining about it either-we both enjoy pizza.

One of the great things about homemade pizza, besides it’s very frugal cost, is that you can control what goes into it and on it. I tend to make mine a bit lighter on the cheese, which cuts the calories and fat. We typically make pepperoni and cheese, although frequently we’ll break out to broccoli (if we have fresh on hand) or tomato (with slices of fresh). I’ve even tried my hand at a version of chicken BBQ.

And let’s face it, although pizza toppings would make even a piece of cardboard palatable, there is something about a great crust that really improves the total quality of your pizza.

For the longest time I just used the pizza crust recipe that came in my breadmaker cookbook. It was a decent recipe-tasted fine and all-but wasn’t anything special. I always had the feeling that although I was saving money and being much, much healthier than ordering out pizza (or even buying frozen pizza) I was somehow sacrificing on taste.

So last year when Amy from MomAdvice started experimenting with different pizza crust recipes I watched with great interest. I’m the kind of gal that likes to learn from other peoples experiences, and Amy gave me some great ones to learn from!

She started out in her initial “Homemade Pizza” post by detailing the way her family makes pizza, along with two crust recipes and a sauce recipe. She even gave directions for freezing the dough! I have been known to make an extra crust and parbake it for 8 min or so before freezing it, but I had never thought of freezing the raw dough.

Four months later in “Pizza Dough Revisited” she tried a new pizza dough & sauce recipe from a slow cooker cookbook. That was a success – despite her aversion to dough rolling.

Fast forward another two months and in “Dinner’s in the Bag” she not only shared another new crust recipe, but a way to speed up the entire pizza making process and tips for how to turn one batch of crust into breadsticks.

You’ve got to admire that kind of perseverance. Finally she hit the jackpot, at least as far as I am concerned, with her Pizza Hut Clone recipe.

Yes, it has more ingredients than the other recipes, so it’s a tiny bit more of a hassle to put together. The taste however makes it worth it. I was in a head cold induced stupor the other day and mistakenly made my old recipe on pizza night-everyone noticed the difference and was disappointed.

So without further ado, here is the king of all pizza crust recipes.

At least as far as I’m concerned.

Pizza Hut Style Pizza Dough*

1 1/3 cups water
2 tsp sugar
1 1/4 tsp salt
2 Tbsp olive oil
2 Tbsp cornmeal
3 1/4 cups flour
1 tsp baking powder
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp yeast

Add ingredients to bread machine, according to manufacturer’s settings, and run dough setting. After the machine beeps, roll out the dough.

You can roll the dough into two 9×13″ pizzas (great for kid’s lunches!) or into two medium pizzas or a large pizza and an order of breadsticks (as instructed above).

Parbake the crust with a drizzle of olive oil on it at 450 degrees for ten minutes. Remove the crust and add sauce and toppings.

If making breadsticks, add your breadsticks at this time. Place into the oven for another ten to fifteen minutes or until golden and bubbly.


*Note: Reprinted with permission.
**Note: Photos by Jeff Kubina, Adam Kuban, and Javier Psilocybin respectively.

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{ 56 comments… read them below or add one }

Amiyrah September 30, 2008 at 11:14 am

oh thank you, thank you! I don’t have corn meal in the house, so I guess I’ll have to “splurge” at the store for that one. Never seen a recipe that puts it inside of the actual dough. I’ll have to run over to Amy’s site to see how she freezes raw dough. I freeze mine too but she probably has a better system. Thanks again!


Rosalia July 8, 2012 at 5:12 pm

I was looking at the original recipe and it actually doesn’t call for the corn meal to be put into the actual recipe. You use it on the bottom of the crust always. I think that it was just left out on this one. :)


Jenn @ Frugal Upstate July 9, 2012 at 9:00 am

Rosalia-While it is traditional to use the cornmeal as an “anti sticking” agent under the dough, I was given this particular recipe with the cornmeal as part of the dough and I have always made it this way. I really enjoy the slight “tooth” that it gives the dough :) But to each their own, I’m sure if folks left the cornmeal out they’d still have a tasty dough.


Heather September 30, 2008 at 11:15 am

Is it possible to convert a bread machine recipe into a regular recipe? I keep running across wonderful recipes like this one, but I lack the bread machine. Am I doomed to miss out until I break down and buy a bread machine?


Maggie July 3, 2010 at 5:48 am

I think the Bread Maker just does the mixing and kneading for you in the case of the pizza dough. :)


Twila January 1, 2012 at 6:51 pm

Keep a watch out for one at goodwill..That is where I got mine and love it for making my doughs.


Jenn @ Frugal Upstate January 2, 2012 at 9:10 am

The thrift shop is a great place to pick up a breadmachine~especially if you aren’t going to do the baking step in it. . . you don’t have to worry if the thermostat is broken on it or anything, just plug it in and make sure the little kneader thing goes around and you are good to go!


Lib September 30, 2008 at 11:35 am

Hi Jenn,
Sounds great !Thanks for sharing!
Have a great day!


Amy September 30, 2008 at 12:04 pm

Thanks for the link, Jenn! I really appreciate it and I am glad that your family is enjoying the recipe.

I do think this one can be converted, you would just need to proof the yeast and water together and then add the dry ingredients & oil and mix with a stand mixer(using the dough hook). I would then let the dough rise in an oiled bowl with a damp towel over it for an hour. Then you could just proceed through the steps as directed. I have not personally done this, but that is how I would approach a bread recipe.

I hope that helps and thanks again, Jenn! Congrats on making the AllTop list too!! See you soon!


Kim September 30, 2008 at 3:29 pm

Thanks for reprinting the recipe! After your last post talking about the recipe, I hopped on over to Amy’s site, but couldn’t seem to locate the recipe. You made my day!


Cat September 30, 2008 at 4:56 pm

Is this like the hand-tossed or more like their pan-style? Thanks.


Your Savings Assistant! September 30, 2008 at 6:14 pm

Thank you so much! I needed a good dough recipe for family pizza night.


jenn October 1, 2008 at 4:49 am

Amiyrah-You won't be disappointed. The garlic/onion and the cornmeal just add "something" to it.

Heather-Amy answered your question. That might be a good topic for a future post though :)

Lib, Kim & YSA-Try it, I'm telling you, you won't be disappointed.

Amy-Thanks for letting me share the recipe.

Cat-Actually, I'm not sure WHICH it is more like-I don't go to pizza hut very often :) I will say that the way I roll it out the crust puffs up some (thanks to the baking soda) so I would guess it's probably more like the pan. I suppose if you actually KNEW how to toss it (which I don't) you could get it thinner like that.


Lori@EnjoyThe Process October 1, 2008 at 6:12 am

Hi Jenn! Thanks for sharing! I stopped making pizza b/c I couldn’t “get it just right”. Now I’m feeling the urge to try again.

One question – do you bake it on a regular baking sheet or do you use a pizza stone? We used to have a stone (til I broke it) and I could get the dough cooked perfectly, but I seem to have trouble with a regular baking sheet. Things that make you go…Hmmm?

Have a great day!!!


Brigitte November 12, 2012 at 11:04 pm

You can buy unglazed quarry tiles at your local Hardware Store for a fraction of the price of a baking stone! I also use these for making homemade pita bread, they do an awesome job! You will need around (6) unglazed quarry tiles, I believe they are 6″ squares.


Jenn @ Frugal Upstate November 13, 2012 at 7:48 am

Great frugal idea Brigitte!


Trond October 1, 2008 at 11:31 pm

Hi Jenn,

You just know I have to comment on this one. Not only is pizza my favorite food, but you remember how my dad used to make his famous pizza.

I finally talked him into sharing his crust recipe — and this IS from scratch, without a bread machine.

1 cup 2% milk.
Heat slightly in microwave with 1/2 teaspoon sorghum (can also use honey or just plain sugar) and a pinch of salt.
Add packet of yeast and 1/4 cup of flour — mix a few strokes.
1/3 cup extra virgin olive oil.
Keep adding flour in 1/2 to 1 cup increments. After the first, add oregano, basil, thyme, pinch of fennel, rosemary, and a pinch of garlic.
Once you have enough flour, allow to raise in warm oven for 20 minutes.
Roll out in cornmeal.
Lightly season cookie sheet with olive oil (I like the rectangular ones — easier than circular! Also have used a stone but sheets are easiest for me).
If you have some dough that trails over the edge — I usually cut these off and make breadsticks out of them! Make sure you put extra garlic (minced is best) on these.
Raise crust another 20 minutes in oven.
Decorate to taste — for a little extra bite put a pinch of cinnamon in the sauce.
Bake for 17-19 minutes at 425 (I’m at a relatively high altitude, so your oven temp might vary).




Sam October 3, 2008 at 10:58 am

Could you tell me which make/model of bread machine you used please? is it the Panasonic SD255 ?


Vic October 6, 2008 at 12:43 am

Love Trond’s recipe–but isn’t his dad the one who made something like Herring Omlette to propose to his mom???


Jenn @ Frugal Upstate October 6, 2008 at 4:31 am

Vic-Yes, Stan did make a herring omelette when he proposed. . . and she accepted :) But then again they are both of Scandinavian descent. And I can vouch from many personal experiences that his pizza is awesome. There was that one time that someone didn’t like tomatoes so he invented a green sauce. . . that was iffy.


Amiyrah October 7, 2008 at 10:37 am

i’m just now making this recipe(the laptop is in my kitchen right now lol) and I noticed that it just says flour, instead of bread flour. Are we supposed to use bread flour or all purpose?


Jenn @ Frugal Upstate October 7, 2008 at 10:41 am

I always use plain all purpose and it comes out fine. But then again I make bread w/all purpose. Use whatever you have, it should come out fine.


Jennifer October 7, 2008 at 1:39 pm

This is so sad, my mouth is watering and I swear I can smell pizza hut pizza right now. It is my favorite pizza and I think I will try it next week! Thanks!


Amiyrah October 11, 2008 at 7:33 pm

i’m thinking maybe I should have used all purpose….it didn’t taste like pizza hut too much. It smelled like the bread sticks, though, so I guess I’ll just give it another go with all purpose flour.


Anonymous January 31, 2009 at 6:57 pm

Real pizza dough is flour water yeast and salt (and the oil from the bowl you raise it in), anything more is sacrilege…the secret is a long slow rise in the refridgerator (24 hours at least) the flavor comes from the long fermenting yeast, also if you think your crust is flavorless your not using enough salt in the dough, a pinch is not nearly enough, 1 tsp per 2 cups flour is minimum, more if you like it “salty”


Stephanie February 6, 2009 at 4:14 pm

Thanks for the great recipe! I have tried a lot of pizza dough recipes and this one take the cake! I even forgot to add the baking soda and it was still delicious! It turned out more like a hand tossed pizza. Can’t wait to try it next time with the baking soda! Ha LOL!


Jenn @ Frugal Upstate February 7, 2009 at 7:35 am

Anon-thank you for the classic pizza recipe.

Stephanie-glad your family enjoyed this! Mine gets upset now if I make anything else.


Carmen September 1, 2009 at 8:56 am

Gotta try this one :) I need to get some flour but i do have pepperoni and mozzerella handy :)


Melanie October 14, 2009 at 2:59 pm

I have to go with Anonymous,

I let my dough raise for at least 24 hours! If I plan well enough I’ll go for 48 hours raising in the fridge.


Sarah at Mr. Food March 15, 2011 at 5:50 pm

Love your weekly menu planners, Jenn. And homemade pizza night at your house sounds fun :)

Here’s another Traditional Pizza Dough recipe to try if anyone tires of Pizza Hut!

Sarah at Mr. Food


Amy @ MoMomma July 3, 2011 at 2:08 am

I used your recipe tonight for WAFFLE PIZZA! And, I blogged about it and gave you a Shout Out. Come on by and check out the recipe!


John November 15, 2011 at 6:10 pm

Okay so my bread machine said the pizza dough would take 1:26 minutes. I didnt know it was 1 hour and 26 minutes…I think I’m going to need a snack before dinner


Jenn @ Frugal Upstate November 16, 2011 at 12:56 pm

LOL. . . hope you didn’t starve John


M December 9, 2011 at 4:57 pm



Julie December 16, 2011 at 3:59 pm

The recipe calls for baking powder but in reading the comments, a couple of people said baking soda. Should baking powd be used?


Jenn @ Frugal Upstate December 19, 2011 at 8:15 am

Julie~it is baking powder as written ;)


Becky March 14, 2012 at 3:41 pm

I’m trying this now and forgot the baking powder. Is it okay to dump it in now after the ball is already formed/rising (within 30 min of 1.5 hr cycle) or should I just do without and try to remember next time?


Jenn @ Frugal Upstate March 15, 2012 at 4:06 pm

Becky-well I’m sure you are done by now! If it happens again personally I’d just skip the baking powder rather than try to add it in late.


Becky March 14, 2012 at 3:44 pm

Oops, I meant kneading


Becky April 2, 2012 at 12:07 pm

It worked okay adding the baking powder late. I’m making pizza again with this recipe. I made the dough Saturday, we’ll see if the flavor changed much like the people saying letting dough sit was the way to make good tasting pizza.


Danielle April 3, 2012 at 10:29 am

Hi I am sure this is fabulous but can we get directions for those of us who make crust by hand and aren’t privileged to a bread machine? Please:)


Jenn @ Frugal Upstate April 3, 2012 at 10:39 am

Danielle-I don’t have an actual non-bread machine recipe-however all I use the machine for is the kneading & rising. . . so it shouldn’t be hard to figure out. I’d combine all the ingredients (dry together, wet together, then add wet into dry), mix until you’ve got a ball, turn it out on a floured surface, knead until smooth & elastic, place in an oiled bowl, cover with a damp cloth, set somewhere draft free & warmish to rise for about an hour, punch down, knead, cut in half and roll out your pizzas :)


Donna May 26, 2012 at 7:41 pm

I am just trying this recipe. I am reading reviews and some of them are talking about the baking soda. The recipe above says baking powder…which one is it?


Jenn @ Frugal Upstate May 27, 2012 at 11:49 am

Baking powder :)


Vicky June 5, 2012 at 12:10 pm

We have just demolished pizza made with this dough. We’ve been making homemade pizza with a different dough recipe for a long time, but it does not compare to this recipe – we will never spend extortionate amounts on take away pizza again now. Thank you!


Jenn @ Frugal Upstate June 5, 2012 at 2:52 pm

So glad that you enjoyed it! The corneal gives it just a little more texture, and the onion & garlic give it just the right oomph.


Bobbe September 25, 2012 at 7:45 pm

I have refrigerated it and want to take it out and use it. Should I let it come to room temp..then roll it, or roll it and wait …or roll it and bake??? Can you tell I’m a newbie at the ‘dough’ setting etc? I’ve been using my bread machine multiple times a week for a couple of months, but only to make bread through the whole cycle. I have SO wanted some good homemade pizza crust.



Jenn @ Frugal Upstate September 25, 2012 at 8:16 pm

I’d let it come to room temperature for 30 min or so, punch it down & then roll & bake.


Alice White October 11, 2012 at 8:58 am

I used this recipie with out the cornmeal in the bread machine, it is the most soft and flakey crust I’ve ever had among all the pizza dough I’ve ever made. I added basil and rosemary in place of the onion poweder:-) thank you for the recipie!


Jenn @ Frugal Upstate October 12, 2012 at 10:35 am

So happy you enjoyed it!


Jenn @ Frugal Upstate October 15, 2012 at 3:12 pm

Alice–I’m so glad you love it as much as we do. The basil and rosemary sound like lovely additions.


jp February 14, 2013 at 10:05 pm

why parbake it before adding sauce and toppings? just wondering as pizzahut does not do this


Jenn @ Frugal Upstate February 15, 2013 at 7:59 am

I found when I first started making homemade pizza that my cheese would bubble & brown before my crust was fully done. When I parbake it, the crust gets a head start and my family likes the texture better. Also in my case it helps the process of making 2 pizzas-I parbake the first, take it out of the oven and then it’s solid enough to be slid onto the counter or some cutting boards to be “dressed” while the second crust goes into the oven on the pizza stone (I’ve only got one)–then I slide the second one off, put the fully dressed first back on the stone and bake it. By all means try it without parbaking and see how you like it :)


mandy May 24, 2013 at 4:47 pm

Can I make this by hand…instead of with a bread machine?? It sounds fab and I would really like to try the monkey bread :))


Vicky Waters May 22, 2014 at 7:36 pm

I Googled bread machine breadsticks and found your wonderful recipe. I made these exactly as written and they were heavenly, so perfectly crispy and tender at the same time! I am single, so I froze half the recipe after I shaped them into sticks. I will top and let them thaw and rise another day. My house smells like Pizza Hut! I have subscribed to your blog, too. Thank you!


Jenn @ Frugal Upstate May 26, 2014 at 11:12 pm

Vicky–so glad you enjoyed them, and that you subscribed to Frugal Upstate! I honestly haven’t tried a new recipe since I was given this one. . .why mess with perfection? Your idea of shaping & freezing the breadsticks is great by the way.


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