Pizza Hut Dough Recipe (Copycat Pan Pizza Crust)
A soft, thick, slightly sweet dough that rises in an oiled pan and bakes up crisp and golden underneath.
- Copycat
- Thick pan crust
- Crisp golden bottom
- Freezer friendly
This copycat Pizza Hut dough recipe makes the thick, soft pan pizza crust with the crisp, golden bottom. The two things that set it apart are dry milk powder in the dough and a generous layer of oil in the pan.
Quick answer
For this copycat Pizza Hut dough recipe, bloom 2¼ tsp yeast in 1⅓ cups warm water with 1 tbsp sugar and ¼ cup dry milk. Add 2 tbsp oil, 4 cups flour and 1 tsp salt; knead 8 to 10 minutes. Divide into three oiled 9-inch pans, rise 1 hour, top, and bake at 475°F for 12 to 15 minutes.
A thick copycat pan pizza with a crisp golden edge.
What Sets Pizza Hut Dough Apart
The pan pizza this dough is modeled on is thick but not heavy: a soft, open crumb, a slightly sweet flavor and a base that is crisp and golden as if it had been fried. None of that needs special equipment. It comes from the ingredients in the dough and the way it is proofed and baked.
Dry milk powder
Softens the crumb and adds a mild, rich sweetness.
A little sugar
Feeds the yeast and deepens the browning.
An oiled pan
The dough fries on the bottom as it bakes.
A rise in the pan
The dough puffs to fill the pan, so it bakes up thick and airy.
Pizza Hut Dough Ingredients
Pantry ingredients, plus dry milk powder.
| Ingredient | Job | Swap |
|---|---|---|
| IngredientAll-purpose or bread flour | JobStructure; bread flour adds chew | SwapEither one, same amount |
| IngredientWarm water | JobHydrates the flour and wakes the yeast | SwapHalf warm milk if skipping the dry milk |
| IngredientNonfat dry milk powder | JobTender crumb, browning, the familiar flavor | SwapLeave out and use half milk for the liquid |
| IngredientSugar | JobLight sweetness; feeds the yeast | SwapHoney |
| IngredientYeast | JobThe rise | SwapInstant or active dry, same amount |
| IngredientSalt | JobFlavor | SwapKeep it |
| IngredientOil in the dough | JobSoftness | SwapMelted butter |
| IngredientOil in the pan | JobThe crisp, fried-style base | SwapVegetable, canola or light olive oil |
Copycat Pizza Hut Dough Recipe
The card is set for three 9-inch pan pizzas, the full batch from one packet of yeast. Tap one, two or six.
Copycat Pizza Hut Pan Pizza Dough
A soft, enriched dough that rises and bakes in an oiled pan. Tap the number of 9-inch pizzas and every amount updates.
Makes
Ingredients
Copycat Pizza Hut dough- 1⅓ cups (165 g)2⅔ cups (335 g)4 cups (500 g)8 cups (1 kg) all-purpose or bread flour
- 7 tbsp¾ cup + 2 tbsp1⅓ cups2⅔ cups warm water (105 to 110°F)
- 4 tsp2 tbsp + 2 tsp¼ cup½ cup nonfat dry milk powder
- 1 tsp2 tsp1 tbsp2 tbsp granulated sugar
- ¾ tsp1½ tsp2¼ tsp (1 packet)4½ tsp (2 packets) instant or active dry yeast
- a generous ¼ tspa generous ½ tsp1 tsp2 tsp fine salt
- 2 tsp4 tsp2 tbsp¼ cup vegetable or olive oil, for the dough
- 2 tbsp¼ cup6 tbsp¾ cup vegetable oil, for the pans
Do not skimp on the pan oil. It fries the base of the crust, and that is the signature texture.
Instructions
Bloom the yeast
Stir the warm water, sugar, yeast and dry milk powder in a large bowl. Leave 5 minutes, until foamy.
Mix the dough
Add the dough oil, the flour and the salt. Stir until a shaggy dough forms.
Knead
Knead on a lightly floured surface 8 to 10 minutes, or 6 minutes in a stand mixer with a dough hook, until smooth, soft and only slightly tacky.
Divide and oil the pans
Divide the dough into one ball per pizza, about 10 oz each. Pour 2 tablespoons of oil into each 9-inch round cake pan or cast iron skillet and tilt to coat.
Press into the pans
Roll or press each ball into a 9-inch circle and lay it in an oiled pan. Turn it once so the top is lightly oiled.
Rise in the pan
Cover and leave in a warm spot 1 to 1½ hours, until the dough is puffy and has filled the pan.
Heat the oven
Heat the oven to 475°F with a rack in the lower third.
Top and bake
Spread sauce to within ½ inch of the edge, add cheese right to the edge and add toppings. Bake 12 to 15 minutes, until the cheese is browned in spots and the crust edge is deep golden.
Rest and slice
Rest 2 minutes, lift out of the pan onto a board and slice.
Gear for Pan Pizza
Deep, dark pans are what make a pan pizza.
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Proofing and Shaping the Dough
Puffy to the edges before the toppings go on.
Unlike most pizza doughs, this one does its main rise in the pan it bakes in. That is what gives the tall, even, airy crust.
Divide evenly
About 10 oz of dough per 9-inch pan.
Oil the pan first
Two tablespoons, tilted to coat the bottom.
Press to the edges
If the dough springs back, rest it 5 minutes and press again.
Flip once
A light coat of oil on top keeps the dough from drying.
Cover and wait
1 to 1½ hours somewhere warm, until puffy.
Do not press it down
Top gently so the air stays in.
How to Bake the Pan Pizza
| Pan | Oil | Oven | Time |
|---|---|---|---|
| Pan9-inch round cake pan | Oil2 tbsp | Oven475°F, lower rack | Time12 to 15 minutes |
| Pan10-inch cast iron skillet | Oil2 tbsp | Oven475°F, lower rack | Time13 to 16 minutes |
| Pan12-inch cast iron skillet | Oil3 tbsp | Oven475°F, lower rack | Time15 to 18 minutes |
| Pan13 by 18-inch sheet pan, full batch | Oil¼ cup | Oven450°F, lower rack | Time18 to 22 minutes |
Layer in this order: a thin layer of sauce stopping short of the edge, cheese spread all the way to the pan, then toppings. Lift an edge with a spatula to check the bottom; it should be deep golden and crisp.
Pan, Hand-Tossed, Thin and Stuffed Crust
One dough covers all four of the familiar crust styles.
| Style | How to shape | How to bake |
|---|---|---|
| StylePan | How to shapePress into an oiled pan; rise in the pan | How to bake475°F for 12 to 15 minutes |
| StyleHand-tossed | How to shapeRise in a bowl 1 hour; stretch to 12 inches with a thicker rim | How to bake475°F on a hot stone or sheet, 10 to 12 minutes |
| StyleThin and crispy | How to shapeRoll very thin; dock all over with a fork; no second rise | How to bake475°F on a hot sheet, 8 to 10 minutes |
| StyleStuffed crust | How to shapeRoll 2 inches wider than the pan; lay string cheese around the edge; fold over and seal | How to bake450°F for 14 to 17 minutes |
Tips for a Closer Copycat
Knead until smooth
A well-kneaded dough gives the soft, even crumb.
Keep the dough soft
Add flour only until it stops sticking to your hands.
Use a dark pan
Dark metal and cast iron brown the base better than shiny pans.
Give it the full pan rise
Rushing this step is the main cause of a dense crust.
Cheese to the edge
It crisps against the pan for a browned, lacy rim.
Bake low in the oven
The lower rack puts heat under the pan.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| ProblemDense, bready crust | CauseShort pan rise or too much flour | FixRise until puffy; keep the dough soft |
| ProblemPale, soft bottom | CauseToo little oil, shiny pan or rack too high | FixFull oil; dark pan; lower rack |
| ProblemGreasy crust | CauseOven not hot enough | FixPreheat fully to 475°F |
| ProblemDough will not rise | CauseOld yeast or water too hot | FixCheck the date; keep water under 115°F |
| ProblemDough shrinks back in the pan | CauseGluten is tight | FixRest 5 to 10 minutes and press again |
| ProblemDoughy center | CauseToo many toppings or underbaked | FixGo lighter; bake until the cheese browns in spots |
Finishing Touches
Soft and airy inside.
- Garlic butter crust: brush the hot rim with 1 tbsp melted butter mixed with ¼ tsp garlic powder and a pinch of salt.
- Parmesan and herbs: scatter grated parmesan and dried oregano over the buttered rim.
- Classic sauce: a smooth, slightly sweet tomato sauce with oregano, basil and garlic.
- Cheese: whole-milk, low-moisture mozzarella, shredded from the block, melts and browns best.
- Toppings: turkey pepperoni, seasoned ground beef, grilled chicken, bell pepper, onion, mushrooms, olives.
- Breadsticks: press a ball of dough into an oiled pan, rise, brush with garlic butter and bake 10 to 12 minutes.
Storing, Freezing and Make-Ahead
| What | How | Keeps |
|---|---|---|
| WhatDough balls, refrigerated | HowOiled, in covered containers | KeepsUp to 2 days |
| WhatDough balls, frozen | HowOiled, in freezer bags | KeepsUp to 3 months |
| WhatPar-baked crust | HowBaked 6 minutes in the pan, cooled, wrapped, frozen | KeepsUp to 2 months |
| WhatLeftover pizza | HowAirtight in the fridge | KeepsUp to 4 days |
To reheat: a covered skillet over medium-low heat for 4 to 5 minutes re-crisps the bottom and melts the cheese. An air fryer at 350°F for 3 to 4 minutes also works well.
Pizza Hut Dough Recipe: FAQs
What is in Pizza Hut dough?
Copycat versions use flour, water, yeast, sugar, salt, oil and nonfat dry milk powder. The dry milk and the generous oil in the pan are what give the soft crumb and the crisp, fried-style bottom.
What makes Pizza Hut pan pizza crust different?
The dough rises in a well-oiled pan and bakes in it at high heat, so the base fries in the oil while the inside stays soft, thick and slightly sweet.
What is the distinctive flavor in the crust?
A little sugar and dry milk powder in the dough give a mild sweetness and richness, and the oiled pan adds a buttery, fried flavor to the bottom and edges.
Can I make it without dry milk powder?
Yes. Leave it out and replace half the water with warm milk. The crust will be very close.
What flour is best?
All-purpose flour gives a soft, tender crust. Bread flour gives a little more chew. Both work in the same amount.
What pan should I use?
A 9-inch round cake pan with straight sides or a 10-inch cast iron skillet. Dark metal or cast iron browns the bottom best.
How much oil goes in the pan?
About 2 tablespoons for a 9-inch pan. It looks like a lot, but it is what crisps the base.
Why did my crust come out dense?
The dough did not rise long enough in the pan, or too much flour was kneaded in. It should be visibly puffy before topping.
Can I make the dough ahead?
Yes. Refrigerate the dough balls in oiled, covered containers for up to 2 days. Press into oiled pans and let them rise at room temperature 1½ to 2 hours before baking.
Can I freeze the dough?
Yes. Freeze oiled dough balls in freezer bags for up to 3 months. Thaw overnight in the fridge, then pan and rise.
What temperature do you bake pan pizza at?
475°F on a lower rack for 12 to 15 minutes.
Can I make one large pizza instead?
Yes. The full 4-cup batch fills a 12-inch cast iron skillet plus one 9-inch pan, or a 13 by 18-inch sheet pan for a thick sheet pizza. Allow 15 to 18 minutes.
Can I make hand-tossed or thin crust with this dough?
Yes. For hand-tossed, stretch a ball to 12 inches and bake on a hot stone or sheet. For thin and crispy, roll it very thin, dock it with a fork and bake without the pan rise.
Why put cheese all the way to the edge?
Cheese that touches the hot pan melts down the side and crisps, giving the browned, lacy edge of a pan pizza.
Is this the official recipe?
No. It is a homemade copycat that aims for the same thick, soft, crisp-bottomed style. The restaurant does not publish its recipe.
More Pizza Dough and Copycat Recipes
Other doughs, sauces and restaurant favorites.
Dry milk in the dough, oil in the pan, a full rise.
Pin this copycat Pizza Hut dough recipe for the next pizza night at home.
