Introduction

Ever crave that fluffy, buttery crust from your favorite Pizza Hut slice but wish you could recreate it at home? This copycat Pizza Hut dough recipe captures that soft, chewy inside and crispy outer edge perfectly. With simple ingredients and easy steps, you can enjoy restaurant-quality pizza anytime.

The image shows a pepperoni pizza with a puffy, golden-brown crust sitting on a wooden board. The pizza has a layer of red tomato sauce topped with melted creamy white cheese that covers the surface evenly, except near the crust. On top of the cheese, there are approximately nine round slices of pepperoni evenly spread out, each with a shiny, slightly oily texture and a reddish color. Small green herbs are sprinkled over the cheese and pepperoni. The scene is set on a white marbled surface with blurred background items, including bowls containing ingredients and a pizza cutter. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¾ cups all-purpose flour
1 tablespoon sugar

1 teaspoon salt
1 packet (2 ¼ tsp) active dry yeast

1 cup warm water (110°F / 43°C)
2 tablespoons olive oil

1 tablespoon melted butter (optional, for brushing)
Cornmeal (optional, for sprinkling on pan)
Garlic powder or Italian seasoning (optional, for flavor)

Instructions

Step 1: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until foamy. If no foam appears, your yeast may be expired—try fresh yeast.
Step 2: In a large bowl, mix flour, salt, and optional garlic powder or Italian seasoning. Add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.
Step 3: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. If using a mixer, knead for 5–6 minutes on medium speed, adding flour as needed to prevent sticking.

Step 4: Lightly grease a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1½ hours, until doubled in size.
Step 5: Punch down the dough and roll it out to fit a greased pizza pan sprinkled with cornmeal for extra crunch. Cover loosely and let it rest for 20–30 minutes to rise again.
Step 6: Preheat oven to 475°F (245°C). Optionally brush the dough edges with melted butter for a buttery finish. Add your favorite sauce, cheese, and toppings. Bake for 12–15 minutes until crust is golden brown and cheese is melted and bubbly.

Tips & Variations

Let the dough rise fully to ensure a fluffy crust; rushing results in a denser texture.
Use a pizza stone or cast-iron skillet preheated in the oven for a crispier crust bottom.
Brush crust edges with melted butter mixed with garlic powder before baking for a flavorful finish.

Avoid overloading toppings to prevent soggy dough and uneven cooking.
For variation, try cheese-stuffed crust by rolling mozzarella sticks into the dough edges before baking.
Swap half the flour for whole wheat for a nuttier flavor and added fiber.

Incorporate garlic powder and dried Italian herbs into dry ingredients for extra flavor.
Make mini personal pizzas by dividing dough into smaller balls.
Freeze unbaked dough in an oiled zip-top bag; thaw overnight in the fridge before use.

Storage

Store leftover dough in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. For longer storage, freeze dough balls after the first rise in plastic wrap and a zip-top bag. Thaw overnight in the fridge, bring to room temperature before rolling out. Reheat leftover pizza in a skillet over medium heat for 3–5 minutes to crisp the crust and melt cheese.

How to Serve

The image shows a pepperoni pizza on a wooden board. The pizza has one layer of golden-brown crust that is thick and puffy at the edge. The next layer is a smooth, melted white cheese covering the pizza base. On top of the cheese, there is red-brown pepperoni spread evenly, with about ten slices. Small specks of green herbs are sprinkled over the cheese and pepperoni. The wooden board rests on a red and white checkered cloth, and the background has a few blurred items including a white marbled texture that replaces the original background. The scene is warmly lit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can make the dough ahead and let it rise in the refrigerator up to 24 hours. Just keep it covered tightly and bring to room temperature before shaping.

Can I freeze the dough?

Definitely. After the first rise, portion the dough, wrap well, and freeze. Thaw overnight in the fridge before rolling out and baking.