Tuesday, September 20, 2011

Recipe: Copycat Pizza Hut Stuffed Crust Pizza


We live in the middle of nowhere.  I love being out in the country but there are times when it is dinner (or supper as we say here in the south) time and I have nothing ready (usually because I didn't have a meal plan for the week).  I miss being able to run out to get something at one of our favorite restaurants or order out for pizza delivery.

Pizza Hut's stuffed crust pizza is a family favorite and I have tried a couple of recipes but they just weren't quite right.  We do have a local pizza place, Hometown Pizza, that we LOVE but they don't deliver which is good because we could eat their pizza everyday.  I think that they put crack in the crust...I am almost positive that they do.  My family and I cannot get enough of their pizza.  But I digress.

Now, I do have a favorite pizza crust recipe that I have used for years and it is fabulous because the crust is made in the bread maker.  While this recipe is a bit more work that I am used to, it was totally worth it!  The crust and sauce tasted just like Pizza Hut's.  I was impressed, but more importantly, my family was as well.  

The most important part that should not be skipped, is refrigerating the dough overnight.  This gave the crust a nice taste and texture, more of a "yeasty" taste just like Pizza Hut.


Copycat Pizza Hut Stuffed Crust Pizza
(recipe by Todd Wilbur/The Best of Top Secret Recipes)

3/4 cup of warm water
1 1/4 tsp of yeast
1 tbs of sugar
2 1/4 cups of bread flour
1 1/2 tsp of salt
1 1/2 tsp of olive oil

1 15 oz can of tomato sauce
1/4 tsp dried oregano
1/4 tsp of dried basil leaves
1/4 tsp of thyme
1/4 tsp of garlic powder
1/4 tsp salt
1/8 tsp black pepper
1 bay leaf
dash of onion powder
1/2 tsp lemon juice

8 1oz mozzarella string cheese sticks
1 1/2 cups (or more) of shredded mozzarella

Toppings of your choice

For the crust,combine the warm water, sugar and yeast in a small bowl, stir until dissolved. Let sit for 5 minutes until it foams. In a large bowl sift together the flour and salt, make a depression in the center and pour in the yeast mixture. Add oil. Slowly combine all ingredients until the dough forms into a ball. Dust a clean flat surface with flour, knead the dough until smooth consistent texture which takes about ten minutes. Rub a light coating of oil on the dough, then put in tight container and a warm place to rise for two hours or until double size. When doubled in size, punch down and put back in container and refrigerate overnight. You can use right away, but refrigerating overnight gives you the best "Pizza Hut" taste.

For the sauce, combine tomato sauce, lemon juice and spices in a sauce pan. Simmer for 30 to 60 minutes until desired thickness.

One hour before using the dough take out of refrigerator and let it set until it reaches room temperature. Preheat oven to 475 degrees. Roll out the dough on floured surface until 18 in across. Put the dough on a greased pan that has been sprinkled with corn meal to keep the crust from sticking to the pan.  With a fork, poke the pizza several times to prevent the crust from bubbling up. Place a ring of cheese from end to end all the way around. Fold dough over cheese, pressing firmly.  Brush the top of folded dough with olive oil. Cover with the dough with sauce and desired toppings.  Sprinkle with mozzarella cheese. Bake for 12 to 16 minutes until the crust turns golden brown and cheese has golden spots.  Remove from the oven, slice and serve hot.

Linked To:
* It's A Blog Party: Delicious Dishes
* Blessed with Grace: Tempt My Tummy Tuesday

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