Recreating the iconic Pizza Hut dough at home is easier than it sounds—and the results are totally worth it. This recipe brings that perfect, slightly chewy, pan-style crust to your kitchen, with a golden bottom and soft interior that tastes just like the real thing. Whether I’m making personal pan pizzas or a large one to share, this dough never disappoints.
Why You’ll Love This Recipe
I love how this dough perfectly mimics the signature texture of Pizza Hut’s pan pizzas. It’s soft and fluffy inside, but has that slightly crisp, buttery crust from baking in a well-oiled pan. The flavor is spot on—just enough salt and a hint of sweetness to balance out any toppings I add. What makes it even better is how versatile it is. I use it for pizzas, cheesy breadsticks, and even calzones when I’m feeling creative.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Warm water
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Active dry yeast
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Sugar
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All-purpose flour
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Salt
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Vegetable oil (or olive oil)
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Cornmeal (optional, for dusting the pan)
directions
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I start by dissolving the sugar in warm water, then add the yeast and let it sit for about 5 minutes until it becomes foamy.
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In a large bowl, I combine flour and salt, then pour in the yeast mixture along with the oil.
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I mix everything until a dough forms, then knead it on a floured surface for about 8-10 minutes until it’s smooth and elastic.
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I place the dough in a greased bowl, cover it with a towel, and let it rise for about 1 to 1½ hours, or until doubled in size.
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Once it’s ready, I punch it down and divide it if making multiple pizzas.
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I press the dough into an oiled pan (cornmeal-dusted if I want extra crunch), pushing it out to the edges.
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I cover and let it rise again for 20-30 minutes while preheating the oven to 475°F (245°C).
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After adding my sauce, cheese, and toppings, I bake it for 12-15 minutes or until the crust is golden and the cheese is bubbling.
Servings and timing
This recipe makes enough dough for two 9-inch pan pizzas or one large 14-inch pizza.
Prep time: 15 minutes
Rise time: 90 minutes
Cook time: 15 minutes
Total time: about 2 hours
Variations
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I sometimes substitute half the all-purpose flour with bread flour for a slightly chewier texture.
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Adding a touch of garlic powder or Italian seasoning to the dough gives it a flavor boost.
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For a whole wheat option, I use 50% whole wheat flour and 50% all-purpose.
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I use different oils like melted butter or garlic-infused olive oil for extra richness.
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If I want a thinner crust, I just roll it out more and skip the second rise.
storage/reheating
Once baked, leftover pizza can be stored in the fridge for up to 4 days. I reheat slices in a skillet over medium heat with a lid on—it keeps the crust crispy while melting the cheese. The dough itself can be made ahead and stored in the fridge for 3 days or frozen for up to 3 months. I just thaw overnight in the fridge before using.
FAQs
How close is this to the real Pizza Hut dough?
Very close! The texture and flavor are almost identical when I follow the rise and oil steps closely.
Can I use instant yeast instead of active dry yeast?
Yes, I just skip the proofing step and mix it directly with the dry ingredients.
Do I need a cast iron pan?
Not at all. Any round, oven-safe cake or pizza pan works fine—as long as it’s well-oiled.
Why is cornmeal optional?
It adds a nice crunch and helps prevent sticking, but if I don’t have it, oiling the pan well works just fine.
Can I freeze the dough?
Absolutely. I portion and wrap it tightly in plastic and freeze it. When ready to use, I thaw it in the fridge overnight.
Conclusion
This Pizza Hut dough recipe brings the pizzeria experience right into my kitchen. With just a few simple ingredients and some patience for rising, I get that soft, pan-style crust that’s perfect for customizing however I want. It’s one of those go-to recipes I keep coming back to—especially when I’m craving a nostalgic pizza night at home.
Print
Pizza Hut Dough Recipe
- Prep Time: 15 minutes
- Total Time: 2 hours (including rise time)
- Yield: 2 (9-inch) pizzas or 1 large (14-inch) pizza
- Category: Pizza Dough Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Recreate the iconic Pizza Hut dough recipe at home with this easy, pan-style pizza crust. With its buttery, crispy bottom and soft, chewy interior, this homemade dough tastes just like your favorite pizzeria. Perfect for pizzas, breadsticks, or calzones, it's a versatile and nostalgic addition to pizza night.
Ingredients
- 1 cup warm water
- 2¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons vegetable oil or olive oil
- Cornmeal (optional, for dusting the pan)
Instructions
- Dissolve sugar in warm water, then stir in yeast. Let sit for 5 minutes until foamy.
- In a bowl, mix flour and salt. Add yeast mixture and oil. Stir to form dough.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 to 1½ hours, until doubled in size.
- Punch down dough and divide if making multiple pizzas.
- Press into an oiled pan (dust with cornmeal if using), spreading to the edges.
- Cover and let rise again for 20–30 minutes. Preheat oven to 475°F (245°C).
- Top with sauce, cheese, and toppings. Bake for 12–15 minutes, until golden and bubbly.
Notes
- Bread flour can be used for a chewier texture.
- Add garlic powder or Italian seasoning for flavor variation.
- Substitute half the flour with whole wheat for a healthier twist.
- Leftover dough can be refrigerated for 3 days or frozen up to 3 months.
- Reheat pizza slices in a covered skillet for a crispy crust.
Recreate the nostalgic flavor of Pizza Hut crust with this easy copycat dough recipe, great for pizza, calzones, and breadsticks.
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