Cooking Lesson #101 A 21st Century Hack of Pizza Hut’s Original Pizza Dough Recipe

Pizza Hut Dough Recipe Hack (circa 1959)

How you doin’? With some extra time on my hands I started going through old computer files. We use a program called Worldox. It is an excellent shareable filing system that tracks down even the oldest and most obscure files. When we first installed Worldox (over 20 years ago) we transferred all our files over to the new program. Last week I “rediscovered” all my old Pizza Hut files. Perspectives was a consultant to the company for many years.
 
Pizza Hut was founded in June 1958 by two Wichita State University students, brothers Dan and Frank Carney, as a single location in Wichita, Kansas. Six months later they opened a second outlet and within a year they had six Pizza Hut restaurants. The boys began franchising in 1959. Back then a pizza parlor outside of New York City was a rarity. They went to their mom and borrowed $600 renting a small building near downtown Wichita and purchasing secondhand equipment to make pizzas. The Carneys opened the first Pizza Hut and were off to the races. By 1966, Pizza Hut franchise units had grown to 145. Frank claimed that he and the Pizza Hut system had made over 500 millionaires.
 
In the early days of Pizza Hut, the pizzas—crust, sauce and topping—had a distinct New York halo. A lot has changed at the hut since the early days as the company grew and mainstreamed their offerings. The pizzas are not any better or worse, they’re just different. If you are still yearning for the flavor of the original red roof version… here is a hack of the crust recipe, circa 1959. It’s kind of easy to make and provides an excellent platform for a great pizza sauce, cheese and toppings—I have always been a double pepperoni guy, myself.
 
Frank Carney and I worked on several projects together—Applegate’s Landing (casual dining Italian anchored by pizza); Solo’s (a fast drive-thru mini 5-inch pizza concept), Chi-Chi’s (casual dining Mexican food) and China Rose (themed casual dining Asian food). This was always against the background of our relationship from the original Red Roof Pizza Huts. Frank… thanks for the memories.
 
Prep time:  30 minutes
Proof time:  60 to 90 minutes
Bake time:  15 minutes
Yield:  2 servings
 
Ingredients
1-1/2 cups all-purpose flour (previously sifted and measured)
1/2 teaspoon salt
1/8 teaspoon white pepper, find grind
1 packet dry yeast
1/4 cup lukewarm water (no higher than 110⁰ F)
2 tablespoons lard, melted (that’s authentic)
1/4 cup whole milk
 
Directions

1. Sift together the flour, salt and pepper.
2. Dissolve yeast in lukewarm water and set aside.
3. Melt lard over low heat.
4. In a large mixing bowl combine milk, the dissolved yeast and the lard.
5. Add half cup of sifted flour and beat until very smooth with a wire whip.
6. Gradually add the balance of the flour.
7. Mix with a wooden spoon until the dough has formed.
8. The dough will be somewhat moist.
9. Sprinkle the dough lightly with flour, form it into a ball and place it on a lightly floured board.
10. Knead it by folding toward you with your fingertips, and then press down with the heel of your hand.
11. Give the dough one quarter turn after each pressing.
12. Repeat action for 4-5 minutes. (or you can use the dough hook on your mixer) .
13. Placed in a lightly greased bowl. Cover with a damp towel and put it in a warm place (90⁰F) for about 60 to 90 minutes or until the dough doubles in size. 
14. Punch it down on a lightly floured board.
15. Place the dough in a flat greased nine-inch pizza pie pan.
16. Dip your fingertips in olive oil and press the dough toward the rim of the pan then around the rim so that it forms a raised edge that will hold the filling.
17. Using the back of a spoon or ladle, spread your favorite pizza sauce to within 1-inch of the edge of the dough. Top with 3 to 4-ounces of cheese and the topping of your choice.
18. Bake in a preheated 450⁰F oven for about 15 minutes until the dough rises, the cheese melts and the sauce is bubbly.

 
ChefSecret: You say you don’t have the time to make the crust—too much trouble; takes too long??? Try the following crustless short-cut recipe to make an entrée-worthy hot pizza dip.

                                                                    Short Cut Pizza Dip
 
Prep time:  5 minutes
Cook time:  20 minutes
Yield:  6 servings
 
Ingredients
8-oz. cream cheese, room temperature
2 teaspoons dried Italian seasoning, divided
1-1/2 cups (6-oz.) shredded mozzarella cheese, divided
1 cup (4-oz.) finely grated Parmesan cheese, divided
1 cup pizza or marinara sauce (I prefer Rao’s)
20 pepperoni slices (about 2 ounces, optional)
Stuff to dip with: sliced baguette, toast rounds, pita chips, flatbreads, crackers, bagel chips, or tortilla chips
 
Directions

1. Spray a 9-inch pizza pie pan with food release.
2. Cut the room temperature cream cheese into small cubes, place in the pie pan.
3. Arrange a rack in the middle of the oven and preheat the oven to 350ºF.
4. Add 1 teaspoon of dried Italian seasoning to the cream cheese, stir to combine with a rubber spatula, and spread into an even layer. Sprinkle evenly with 3/4 cup of the mozzarella, followed by 1/2 cup of the Parmesan.
5. Pour 1 cup pizza or marinara sauce over the cheeses and spread into an even layer.
6. Add 1 teaspoon of dried Italian seasoning over the sauce.
7. Sprinkle with the remaining 3/4 cup mozzarella and 1/2 cup Parmesan. Place 20 pepperoni slices in an even layer over the cheese if using.
8. Bake until heated through and the cheese is melted and bubbling, about 20 minutes. Let the dip rest 5 to 10 minutes before serving.
9. Serve warm.

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Covid-19 Quip of the Day: Just a quick question… So, to enter stores now, do I need a face mask or a brick?  2020 is so confusing.
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