2020年7月29日 · The original Pizza Hut Thin 'n Crispy was a low hydration, heavy on the yeast and oil, type of cracker dough recipe. It was rolled thin. I don't know the exact thickness, but I'd estimate it was about 1/8 to 3/16" thick.

2023年9月27日 · A few Detroit styles too which have been good. One of my all time favorite pizzas though is Pizza Hut thin crust. So my son's roommate works at Pizza Hut and got me a pan (medium size) to use. I tried my regular dough rolled out thin -- it was fair but totally not the right crust. So in looking for a recipe for this dough I stumbled on this board.

2021年1月4日 · Any all purpose flour, bleached or unbleached will work. I've used store brands and name brands to make this thin crust pizza, and all have worked fine. Bread flour can be used, but it seems like a waste to me. This is a cracker dough. Chew, stretch, and high gluten development are not the goal. Cracker crunch is, like what you get with a saltine.

2013年1月28日 · Quote from: Pete-zza on January 28, 2013, 12:54:14 PM scribble, To the best of my knowledge, there is no recipe on the forum for the Pizza Hut Thin 'N Crispy dough.

2020年8月2日 · A 10 inch old style Pizza Hut style T&C needs 6.25 ounces of dough, so I made a batch for 9 ounces, since the dough needs to be rolled out very thin, and placed like a pie crust in the pan, then trimmed.

2020年7月29日 · Pizza Hut 1970s Thin 'n Crispy Pizza Recipe. Started by Papa T, July 29, 2020, 03:54:30 AM. Previous topic - Next topic

2010年12月1日 · Back in the day, when Pizza Hut made the dough in store, and they had the big white dough sheeters and deck ovens, I absolutely loved the thin and crispy. I don't know if thin and crispy (thin) would be considered a cracker crust, but I would think so. Yesterday I got to visit with an experienced Pizza Hut guy from the 70's.

2020年7月26日 · Original Pizza Hut Standard Thick 'n Chewy Full Batch of Dough, with Baker's Percentages: 25 lbs AP flour 100% 16 lbs water 64% hydration @105F 4 oz oil 1% 2 oz yeast 0.5% 8 oz salt 2% Please understand, most of the cooks at Pizza Hut back when I worked there were very young adults, 18-21 year olds. Kids. Not chefs, bakers, or rocket scientists.

Honorable mention: I owe a great deal of my thin-crust pizza making success to Scott Erb, Tod Livingston, and Deven Mercer, all who have worked at pizza parlors in the past and have pointed me in the right direction in developing a thin-crust pizza. I have also received some useful information from Fisher Mills who manufactures a thin-crust ...

2006年1月29日 · The Pizza Hut thin crust was nice and crackery. Try the DKM recipe. What made the PH so good was it was a dry, lean dough that was rolled thin.