1 1/3 cup warm water (105 degrees F) 1/4 cup non-fat dry milk 1/2 teaspoon salt 4 cups flour 1 tablespoon sugar 1 package dry yeast 2 tablespoons vegetable oil (for dough) 9 ounces vegetable oil (3 ounce per pan) butter flavored cooking spray ***Sauce*** 1 can (8 ounce size) tomato sauce 1 teaspoon dry oregano 1/2 teaspoon marjoram 1/2 teaspoon dry basil 1/2 teaspoon garlic salt
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Combine ingredients and let sit for 1 hour.
For Each Nine Inch Pizza: Preheat oven to 475 degrees F Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) Top with 3 Oz. mozzarella cheese Cook until cheese is bubbling and outer crust is brown.
I have been a CPK fan for over 20 years, and every time I go home to California I annoy my family and friends on my insistence that we eat there as much as possible. This recipe came really close to the original, and made me happy! :) -BALLYSALLY
This is the BEST, the BEST pizza crust recipe I have ever used!! Flavor and texture was lovely and the recipe is quick and easy making it perfect for a quick weeknight pizza made with real food instead of Heaven-knows-what in home-delivered chain pizzas. -KITCHENWITCH72
Wow what a fantastic pizza! We liked that it was sauceless and the toppings taste just like a muffaletta sandwich. -VALERIE
ratings & reviews
Apr 17, 2014
it's the only Pizza crust i make now! and i have tried over 20 different recipes. This pizza crust is just wonderful! my family loves it. I bake mine on 400F for the first 10 min then turn it up to 475 for the last 5 to 10 min, it comes out perfect, everytime :-D
Apr 9, 2014
Can someone tell me how much is a package of dry yeast?
Apr 8, 2014
Glad I took the suggestion of reducing the oil because I think it would have been way too greasy. Turned out reallygood
Apr 6, 2014
vrajavala Member since: April 6, 2014
This recipe needs to be cooked at a much lower temperature in order for the crust to rise. Like 375.
Apr 3, 2014
sadiethelady Member since: March 1, 2008
This is our go to recipe for pizza. Make it a few times a month.
Mar 30, 2014
mummy0 Member since: February 15, 2008
This is the BEST pizza!!!
Mar 11, 2014
I love this recipe but I use it for thin crust pizza instead and make my own frozen pizzas. They are awesome. I usually double the recipe and then after it rises I roll out a bunch of personal pizzas and top with sauce and toppings and freeze them before cooking. I can usually get 20 pizzas out of a doubled recipe. They are wonderful to have in the freezer and taste great.
Feb 16, 2014
Hi, do we use the regular pans for this. Like the cake tins? And how do we cook or bake it on the gas or in the oven.?
Feb 16, 2014
This was a huge hit at my son's bday party last night. We made a TON of these pizzas for 18 pre-teen boys. They inhaled them and the grownups loved it too. We all thought they tasted exactly like pizza hut. Handed out the recipe to three other moms too.
Feb 10, 2014
Very good! You can also use a cast iron pan as for some reason I could only find one cake pan! I noticed Pizza Hut (at least ours) doesn't use cast iron but aluminum similar to cake pans. I definitely liked the cast iron crust better. Will definitely give the fridge suggestion a try when I have more time.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.