![]() ![]() We used the mixer to knead, and that is ideal. I also used olive oil in the dough, but vegetable oil for the pan - a personal preference for flavor in the crust. If you dump the oil in the center, it should take a few seconds to swirl it around to coat, but not more than 5sec. Nutrition data for pizza hut original pan pizzaĪs a former PH Manager, I can say this recipe is pretty spot-on in regard to taste, with the exception of the amount of oil in the pan! For the pan sizes used, 1.5oz of oil per pan is closer (we used a pump that regulates it). Let cool for 2-3 minutes then remove from the pans to a cutting board and cut into wedges using a pizza cutter. Place the pizzas in the oven and cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use). Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese. Sprinkle with 1 1/2 ounces of shredded mozzarella cheese. Bring to room temperature before using.įor each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to within 1 inch of the edges. The sauce can be made ahead of time and kept in the refrigerator. Let sit at room temperature for at least one hour. Meanwhile, prepare the sauce by combining all the ingredients until blended. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy. Lightly coat each dough disk with cooking spray or oil and cover with plastic wrap. Using a rolling pin, roll out each ball of dough to a 9-inch circle and place in the prepared pans. Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast iron skillet. Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes. ![]() Let the mixture sit for 2 minutes or until the yeast starts to bubble.Īdd the oil to the dough mixture and stir to combine.Īdd the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined. It features lots of natural ingredients in some areas, like the pizza crusts and tomato sauce, but the Canadian Hut is still using fillers in the meat toppings and the MSG stand-in autolyzed yeast extract in lots of the pasta dishes.For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Image by Flckr user arnold | inuyaki Addendum: Pizza Hut's customer service never got back to me, but a BNET reader in Canada was gracious enough to send along a list of ingredients from Canadian Pizza Huts. In large part, people want to buy healthy, wholesome foods at the supermarket, but when they go out to eat, they often really don't care about what may be lurking in that Triple Whopper or those Extreme Nachos. Not only does Pizza Hut's short-lived flirtation with natural look like a classic case of botched execution and ill-conceived marketing, but it speaks to a strange dichotomy in the food world. There's modified food starch in the cheese, a foaming agent called dimethylpolysiloxane in the cheese breadsticks, potassium bromate in the garlic bread, eight dough conditioners in the pizza dough, potassium sorbate in some of the pizza sauce, and lots of artificial fillers in the meat toppings (textured soy protein concentrate, hydrolyzed soy, modified corn starch, etc.) One I printed out in 2004 and - for some reason - saved doesn't paint a pretty picture. In the past, the company did, in fact, publish an ingredient list. If Pizza Hut has backtracked or never really made the switch in the first place, I don't blame them for wanting to hide the fact. Nonetheless, it was greeted mostly with praise since, with whole grains in the crust, it looked like a nutritious addition to the standard pizza line-up. And in their place were "vine-ripened tomatoes," "Rustica sausage" and "fire-roasted red peppers."Īt the same time, Pizza Hut said it was launching a new pizza called "The Natural", a confusing and seemingly redundant announcement given the other news. Gone were things like high fructose corn syrup, artificial preservatives, nitrites and beef fillers. "Pizza Hut is redefining quality in the pizza category," boasted president Scott Bergren. In January 2009, the chain got considerable media attention for its announcement that it had boldly gone where no fast food restaurant had ventured before. But that's not the case at Pizza Hut (YUM). It stands to reason that a restaurant chain that proclaims its entire menu is now going to be made with all-natural ingredients would be happy to provide an accessible list of all those wonderful, wholesome, un-fast food-like ingredients. ![]()
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