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Tender, chewy, dare we say "commercial tasting". Well, it is homemade but features that chewy, puffy, slightly crisp texture that the chain restaurant does. The trick is using two leaveners (yeast AND baking powder) plus some added spices to the dough. This pleases kids and adults and hey -isn't it always fun making something at home, you usually have out? The last trick is using panko - Japanese bread crumbs to line the pizza pan. These provide that crisp crust Pizza Hut deep dish pizza seems to have (or else they are using seasoned bread crumbs or semolina but the panko was best). Panka is available in Asian/Japanese food stores. Use the same dough to make Pizza Hut style bread sticks. We also offer three methods to make this: bread machine, mixer and dough hook or by hand. This recipe makes one generous batch and also features the how to make and bake the pizza

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If you want to purchase this one recipe Pizza Hut Style Pizza Dough, click here to purchase at $2.49 per recipe.

Hi there, fellow home and pro baker and fan of great recipes….

This very special, original recipe you requested and is describe above is available for
$2.49 U.S. via our BetterBaking.Com Pay-By-Recipe feature.  


Unlike our free recipes, most of our Recipe Archive recipes are available one at a time. Just pick and choose which recipe you want. Then click on the Paypal button and you will receive the information you need to retrieve the recipe as soon as your Paypal payment is processed (usually instant). You can save the recipe or print it out and you have access to the recipe for 1 day. Each recipe is a separate purchase.  


All our recipes have a unique, descriptive headnote describing what that recipe is about. You find recipes by searching buy category by putting a search word in the search box on the Complete Recipe Archive page.  


These recipes are for your use only. We ask that you honor our copyright by not sharing your password, nor posting the recipes elsewhere on other websites, nor reprinting them. These recipes are the intellectual property of Marcy Goldman & BetterBaking.Com. If you need assistance with any recipe, please do contact us. We advise you store or file your recipes as you purchase them.


Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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