Pizza Hut Paper Thin Crust Pizza

Since many of you are regulars to this board and have requested this, I have done a lot of research and this is what I have come up with. The crust has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough. (or press out on pan). I used 16 inch air bake pans for mine.

Ingredients

2 cups water (105 degrees F)
1/2 teaspoon yeast (proofed in water)
4 cups all-purpose flour
3 tablespoons olive or vegetable oil, + oil for pans
1 1/2 cups cake flour
2 teaspoons salt

Instructions

Combine all ingredients in a mixer and knead for 10 minutes. Place in a large bowl and cover with plastic wrap. Allow to ferment as long as possible (12 to 24 hours). Punch down dough now and then when you get the chance.
Heat oven to 550 degrees F.
Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (Make sure you oil your pan.)
For regular pizza, add your toppings and bake for 10 minutes.
However, since this particular recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes.
Now remove from oven, add your favorite toppings and return to oven for 10 to 15 minutes or until cheese is bubbly and outer edge of crust is a light golden brown.

Attribution

Posted by CookinMom at Recipe Goldmine May 4, 2001.

Source: Posted by Terri 22 April 2000 4:57 pm