Bob (this one) wrote:
> Brian Macke wrote:
>
>> On Sun, 22 Feb 2004 13:23:26 +0000, mondaymorning wrote:
>>
>>> I like Pizza Hut deep pan. The crust is a little crunchy and that's
>>> what I
>>> would like to achieve with my homemade crust. I was wondering if
>>> cornmeal
>>> in the dough is what is needed. Any other ideas?
>>
>>
>> I doubt that any civilian kitchen can make Pizza Hut pizza dough. It's
>> like Chee-tos -- not of this Earth.
>
>
> Actually, you can. You'll need a pizza pan with sides at least an inch
> tall. Crank your oven all the way hot. For a large pizza, it's 22 ounces
> of dough (IIRC -it's been a decade and a half since I needed to recall
> that number) run through a "sheeter" that flattens it out. You can do
> that by hand and by rolling pin. The real secret is about two ounces of
> vegetable oil (not olive, it's too hot in that oven for that) in the
> pan. The dough should reach evenly to the sides of the pan.
>
> Pour in the oil and spread it around. Put your flattened dough into the
> pan and pop it in the fridge for an hour or two. Pull it out, press
> down around the edges to make a little moat so toppings don't run over
> the edge. Top with 3/4 cup sauce well-spread, 2-3 cups loosely packed
> shredded mozzarella and "fairy dust" (that's really what it was called)
> which is grated parm cheese and oregano. Basic Pizza Hut large pan
> cheese pizza. Not completely sure of the amounts anymore, but they
> should do it.
>
> The bottom of the dough is essentially fried. That's why it's crisp. No
> cornmeal in there at all. It's the oil that does it.
>
> Pastorio
>

I thought all that oil was actually *in* the dough, and wondered how they
managed to work a dough that greasy. A bunch of oil in the bottom of the
pan explains a lot.

Best regards,
Bob