COPYCAT PIZZA HUT'S PIZZA STUFFED CRUST PIZZA DOUGH RECIPE
Recreate Pizza Hut's aromatic, soft, and melted cheese stuffed crust pizza with this copycat recipe. We guarantee it will come out as soft and irresistible.
Provided by Recipes.net Team
Categories Pizza
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Stir the water, yeast, and sugar altogether, set aside for 5 minutes until foamy.
- Add 2½ cups of the flour, salt, and oil, and stir until the dough comes together.
- On a floured surface, knead the dough for about 8 minutes, until smooth and elastic.
- Add more flour if the dough is sticky.
- Place the dough in an oiled bowl and turn to coat all over.
- Cover and set aside in a warm place until it doubles in size, approximately 30 minutes to 1 hour
- Preheat oven to 450 degrees F.
- Roll the dough out so it's about two inches larger than the pizza pan.
- Line string cheese along the edge of the pan and spoon pizza sauce over cheese.
- Fold over the edges to form a ring and press to seal.
- Prepare the remainder of pizza as you like it.
- Bake on a pizza stone or cookie sheet in the preheated oven for 15 to 20 minutes, until bubbly and golden.
Nutrition Facts : Calories 246.00kcal, Carbohydrate 40.00g, Cholesterol 11.00mg, Fat 6.00g, Fiber 2.00g, Protein 9.00g, SaturatedFat 2.00g, ServingSize 8.00 slices, Sodium 661.00mg, Sugar 3.00g
STUFFED CRUST PIZZA
A step by step tutorial for how to make stuffed crust pizza at home! Use my easy homemade pizza crust and shortcut for stuffing with cheese.
Provided by Sally
Categories Pizza
Time 2h30m
Number Of Ingredients 6
Steps:
- Prepare the pizza dough through step 5, including preheating the oven to 475°F (246°C) as described in step 4.
- Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you're having trouble sealing it completely.
- Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
- Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately.
- Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.
MOZZARELLA STUFFED CRUST PIZZA
Create your own cheesy masterpiece at home with our mozzarella pizza that goes the extra mile. You can't beat an oozy stuffed crust
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- You can make the pizza dough up to 48 hrs before you want to cook the pizza. Warm the milk in a saucepan until steaming but not boiling. In a large bowl combine the flour, yeast, sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm -when you place a finger in the liquid it should feel body temperature. Pour the liquid into the bowl and either mix with a wooden spoon or food mixer, until the ingredients are well combined. Tip out onto your work surface and knead for 10 mins, or continue mixing in the mixer for 5-7 mins, until you have a smooth and elastic dough. Clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs.
- Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the squashed garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins, until the sauce is thick. Remove the garlic cloves and set aside until you're ready to assemble the pizza.
- If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. Use 125g of the mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
- Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. Meanwhile heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up.
- When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating.
Nutrition Facts : Calories 573 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium
DOUBLE CRUST STUFFED PIZZA
This is my take on a Chicago style pizza. Don't be afraid of the sausage patty, it makes the pizza!
Provided by pnutmommy
Categories Bread Pizza Dough and Crust Recipes
Time 2h45m
Yield 8
Number Of Ingredients 17
Steps:
- Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
- Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
- Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
- Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
- Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 32.5 g, Cholesterol 53.1 mg, Fat 21.1 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 8.6 g, Sodium 1063.2 mg, Sugar 4.1 g
JAN'S COPYCAT VERSION OF PIZZA HUT®'S STUFFED CRUST PIZZA
Perfectly chewy crust stuffed with cheese just like the pizzeria chain. Top with sauce and your favorite toppings.
Provided by What's for dinner, mom?
Categories Main Dish Recipes Pizza Recipes
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Combine 4 cups bread flour, beer, water, shortening, yeast, brown sugar, salt, garlic powder, and onion powder in the bowl of a stand mixer fitted with a dough hook attachment. Mix, adding remaining flour a little at a time, until dough pulls away from the sides of the bowl and forms into a ball, about 2 minutes.
- Lightly grease a large bowl with 1 teaspoon olive oil. Add dough. Cover with a clean towel and let rise until doubled in size, about 1 hour.
- Grease 2 pizza pans with remaining 2 teaspoons olive oil; dust with cornmeal.
- Punch dough down gently and divide into 2 portions. Place dough on the prepared pans. Cover and let rest, about 5 minutes. Stretch dough out 1 inch past the edge of the pans.
- Arrange 8 sticks of cheese, ends touching, around the edge of 1 pan. Fold overhang over cheese and press dough to seal. Repeat with second pan.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 2.3 g, Cholesterol 13.5 mg, Fat 6.3 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 2.8 g, Sodium 357.1 mg, Sugar 0.6 g
PIZZA WITH STUFFED CRUST
Cheese baked into the edge of the crust makes this extra-special pizza our favorite. It tastes like a restaurant-style pizza with mild ingredients. I sometimes substitute Canadian bacon for the pepperoni and green olives for the ripe ones.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8-10 slices.
Number Of Ingredients 10
Steps:
- Sprinkle cornmeal evenly over a greased 15x10x1-in. baking pan. Unroll pizza dough and place on pan, letting dough drape 1 in. over the edges. Pinch center seam to seal. , Place pieces of string cheese around edges of pan. Fold dough over cheese; pinch to seal. Brush the crust with butter; sprinkle with basil. , Bake at 425° for 5 minutes. Spread sauce over crust. Place two-thirds of the pepperoni in a single layer over sauce. Sprinkle with mushrooms, olives and cheese. Top with remaining pepperoni. , Bake for 10-12 minutes or until crust and cheese are lightly browned.
Nutrition Facts :
STUFFED PIZZA CRUST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 475 degrees F.
- Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
- Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
- Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
- Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
- Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.
EASY STUFFED CRUST PIZZA
If you love pizza huts stuffed crust, you will love this! Its fresh, customizable and not insanely salty like the real deal.
Provided by Nina Lee
Categories < 60 Mins
Time 31m
Yield 2 Slices per person, 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry up your sausage until cooked. Drain it (really really greasy!).
- Chop your olives, onion and pepper.
- Cover your pan with tinfoil, spray it/grease it. Pop open your tube of dough and lay it out in the pan (13x9in). Smooth it out so all edges are touching the sides.
- Grab your string cheese and start laying them around the edges (3 wide for long ways in the pan, 2 for the short). Roll dough over string cheeses, smooth together edges to prevent cheese from gooshing out.
- Bake for 8 minutes in a 425F oven.
- While that bakes, put 1tbsp butter in a microwave safe bowl and 1tsp garlic, melt in microwave.
- Remove your dough when the time is up and brush your dough with the melted butter.
- Add your toppings! Add cheese, LOTS and LOTS of cheese.
- Put back in oven to bake more for about 6 to 8 more minutes. Remove from oven, let cool for a bit, slice and ENJOY!
Nutrition Facts : Calories 832, Fat 65.2, SaturatedFat 30.6, Cholesterol 152.6, Sodium 2520.8, Carbohydrate 21.6, Fiber 2.8, Sugar 2.2, Protein 39.5
PIZZA HUT STUFFED CRUST PIZZA
Make and share this Pizza Hut Stuffed Crust Pizza recipe from Food.com.
Provided by teatimetory
Time P1DT3h12m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 19
Steps:
- For the crust: Make one day prior to baking. Combine warm water, sugar, and yeast in a small bowl.
- Stir until combined.
- Let mixture sit for 5 minutes, until foam begins to build on surface.
- In a large bowl sift flour and salt and make a deep depression in the center of the mixture.
- Add oil and yeast-water mixture to the depression and combine using a fork until you can use your hands.
- Dust a clean flat surface with flour and kneed the dough until the dough has a smooth consistent texture. This should take about 1 minutes.
- Rub a light coating of oil on dough and put in air-tight container and store in warm place for 2 hours, until it doubles in size.
- Punch down dough, put back in air-tight container and store in refrigerator for 24 hours. (if you do not have that time you can use the dough now).
- When ready to use roll out to 18 inches.
- Place dough on pan and make a ring around the edge with string cheese.
- Moisten the outering with water and fold over the dough to cover cheese and score the center of dough with a fork.
- Finally, lightly brush the dough with olive oil.
- For the sauce: Combine tomato sauce, water, sugar, lemon juice, and spices in a sauce pan over medium heat.
- Once it starts to bubble, drop heat down and simmer for 30-60 minutes until desired thickness is reached (this makes sauce for two pies).
- Assembly: Heat oven to 475°F.
- Spread 1 cup of pizza sauce to the edges of the pizza crust.
- Add 1 1/2 cups of shredded cheese and toppings.
- Bake for 12 to 16 minutes.
Nutrition Facts : Calories 313.2, Fat 12.2, SaturatedFat 6.1, Cholesterol 34.7, Sodium 1098.3, Carbohydrate 34.5, Fiber 1.9, Sugar 5, Protein 16.1
CHEESE STUFFED CRUST PIZZA
Make and share this Cheese Stuffed Crust Pizza recipe from Food.com.
Provided by Chris from Kansas
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425. Spray 12-inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.
- Bake at 425 for 8 to 10 minutes or until crust is set and edges are light golden brown.
- Removed partially baked crust from oven. Spoon sauce evenly over crust. Top with pepperoni and italian cheese blend.
- Return to oven; bake an additional 12 to 16 minutes or until crust is deep golden brown and cheese in center is melted. Cut into wedges.
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STUFFED-CRUST PIZZA RECIPE - PILLSBURY.COM
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4.5/5 (59)Category EntreeServings 8Total Time 35 mins
- Heat oven to 425°F. Grease 12-inch pizza pan with shortening or cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.
- Bake 12 to 16 minutes or until crust is deep golden brown and cheese in center is melted. Cut into wedges.
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