PizzaHut HandTossed

by wicheese

★ 3.0

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Adjusted recipe to end up with lower dough ball weight and not be cooked in a pan.

1. Mixing and Kneading

Bloom the Yeast: Mix 150g warm water with 5g sugar and 3g yeast. Let it sit for 5 minutes until foamy.
Combine: In a bowl, whisk 270g bread flour, 9g powdered milk, and 3g salt.
Mix & Knead: Add the yeast mixture and 11g oil. Knead (by hand or mixer) until the dough is smooth and passes the "windowpane test" (you can stretch a small piece thin enough to see light through it without it tearing).
Bulk Rise: Place in an oiled bowl, cover, and let rise until doubled (about 60–90 minutes).

2. Shaping (The Bench Rest)

This is the most critical step for hand-tossed dough:

Degas: Gently press the air out of the dough.
Ball: Pull the edges into the center to create a tight, smooth ball.
Rest: Place the ball on a floured surface, cover it with an inverted bowl or plastic wrap, and let it rest for 45–60 minutes.

3. Preheating the Stone - 500 degrees

4. Stretching and Topping

Prep a Peel: Dust a pizza peel (or the back of a flat baking sheet) with cornmeal or semolina flour. This acts like ball bearings so the pizza slides off.
Form the Rim: Press your fingers into the center of the dough ball, leaving a 1-inch "puffy" border around the edge.
The Stretch: Pick up the dough and rotate it over your knuckles, letting gravity pull it into a 14" circle. Lay it onto your prepared peel.
Top Quickly: Shake the peel slightly to make sure the dough is still sliding. Add sauce and toppings. Do not overload it; too much weight makes it harder to slide onto the stone.

5. The Bake

The Launch: Open the oven and slide the pizza off the peel directly onto the hot stone with one quick "jerk" motion.
Watch Closely: Because your recipe contains sugar and powdered milk, it will brown much faster than a standard dough.
Timing: Bake for 7–10 minutes.
Rotate: At the 5-minute mark, use your peel to rotate the pizza 180 degrees for an even bake.

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