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.
Enjoy!
*Note: Reprinted with permission.
**Note: Photos by Jeff Kubina, Adam Kuban, and Javier Psilocybin respectively.
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!
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. 🙂
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.
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?
I think the Bread Maker just does the mixing and kneading for you in the case of the pizza dough. 🙂
Keep a watch out for one at goodwill..That is where I got mine and love it for making my doughs.
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!
Hi Jenn,
Sounds great !Thanks for sharing!
Have a great day!
Blessins’,Lib
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!
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!
Is this like the hand-tossed or more like their pan-style? Thanks.
Thank you so much! I needed a good dough recipe for family pizza night.
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.
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!!!
Lori,
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.
Brigitte
Great frugal idea Brigitte!
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).
Enjoy!
Regards,
Trond
Could you tell me which make/model of bread machine you used please? is it the Panasonic SD255 ?
Love Trond’s recipe–but isn’t his dad the one who made something like Herring Omlette to propose to his mom???
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.
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?
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.
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!
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.
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”
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!
Anon-thank you for the classic pizza recipe.
Stephanie-glad your family enjoyed this! Mine gets upset now if I make anything else.
Gotta try this one 🙂 I need to get some flour but i do have pepperoni and mozzerella handy 🙂
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.
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!
http://www.mrfood.com/How-To/Traditional-Pizza-Dough-215
Best,
Sarah at Mr. Food
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!
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
LOL. . . hope you didn’t starve John
MMM
The recipe calls for baking powder but in reading the comments, a couple of people said baking soda. Should baking powd be used?
Julie~it is baking powder as written 😉
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?
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.
Oops, I meant kneading
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.
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:)
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 🙂
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?
Baking powder 🙂
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!
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.
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.
thanks.
I’d let it come to room temperature for 30 min or so, punch it down & then roll & bake.
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!
So happy you enjoyed it!
Alice–I’m so glad you love it as much as we do. The basil and rosemary sound like lovely additions.
why parbake it before adding sauce and toppings? just wondering as pizzahut does not do this
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 🙂
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 :))
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!
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.
Making this today for the first time in a long time, always loved this recipe.
This is the BEST BEST BEST pizza dough I have ever made!!!! My husband, who can be picky at times absolutely loved it. I made a chicken, bacon pizza with fresh ingredients and with this dough recipe,it was out of this world good… I have finally found the perfect recipe. Thanks for sharing!!
I’m so glad you loved it as much as we do!
Wonderful, but I caution you not to prebake, at least not nearly so long, if you are at high altitude. Tastes great! I put oil, romano and parmaesan on the breadsricks before baking.
Glad you enjoyed the recipe–and thanks for the tip on high altitude. Since I live within 2000 ft of sea level I didn’t realize there would be a difference for those of you much higher!
Love to try this dough recipe. What type of flour do you use? Bread flour or Unbleached all purpose flour? And also do you use active dry yeast or Rapid rise (bread machine yeast) ?
Thanks, would love to get it right the first time. And thank you for your recipes!
Cindy–I just use regular all purpose flour, and I use bulk active dry yeast I purchase and keep in the fridge–I wouldn’t bother with the expensive rapid rise stuff!
Wow, I like this recipe, it was published a few years ago, I am wondering whether I can use my bread machine to do it.
It’s a bread machine recip. . .
Hi Jenn, do you use the bread machine just for the kneading or you use the whole dough cicle (kneading and rising)
Thanks!
I use it for everything up to the final rise and baking. I run it through the entire dough cycle, then take it out, and form it (in this case for crust roll it out and bake it, for bread I put it in the loaf pan and then it gets another chance to rise in the pan before baking). Hope that helps!
I just discovered your recipe and I’ve made 3 batches in just a few days, that’s how much my kids, husband and neighbors/friends and their kids love it! I live at high altitude (Denver, CO) and definitely have dough issues without adjustments but this recipe with lower yeast and the addition of baking powder, makes it just about fool proof. I did have to par bake mine for the time in the recipe, unlike the previous comment, but all altitudes are different so it’s always best to play around. I decreased the sugar to 1 tsp and increased the salt by a half tsp to help combat the rise. I also add my oil (the third time I used a basil-garlic house infused evoo) after all other ingredients are fully incorporated (no visible dry flour). I just pour over the dough in the bread machine while kneading. And I try to refrigerate mine for a day or so if I can, before baking. It’s just a perfect recipe! Thank you for sharing!!!
So glad you and your family enjoy the pizza crust! And thank you for sharing your high altitude tips–that’s a cooking challenge I haven’t had to deal with.
I like the sounds of this recipe, but really don’t want to pre bake it on account of the fact I make my pizzas on a preheated pizza stone. I’ve never pre baked my crusts using other crust recipes and they always seemed to be just fine. 6 – 7 minutes in a 500 degree oven.
Par baking always worked well for me, but different strokes for different folks and all! Thanks for sharing your method.
Can you freeze the dough after it is finished in the machine? I’m guessing yes, but wondered if you know from experience. Thanks!