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Pizza Hut Copycat Pizza Recipe Restaurant Secret Recipes





Discover over 700 restaurant secret recipes that you can cook at home. America’s Secret Recipes Cookbook has famous restaurant copycat recipes. This article has Pizza Hut’s copycat recipe and the history of the pizza. You will be surprised where the pizza originated. Enjoy!

Pizza Hut Pan Pizza - Restaurant Copycat Recipe

Ingredients:

- 1 1/3 cup Warm water (105F)
- 1/4 cup Non-fat dry milk
- 1/2 teaspoon Salt
- 4 cups Flour
- 1 tablespoon Sugar
- 1 pk. Dry yeast
- 2 tablespoons Vegetable oil (for dough)
- 9 ounces Vegetable oil (3 oz. per pan)
- Butter flavored Pam

Sauce:
- 1 (8 Ounce) Can Tomato Sauce
- 1 teaspoon Dry Oregano
- 1/2 teaspoon Marjoram
- 1/2 teaspoon Dry Basil
- 1/2 teaspoon Garlic salt

Directions:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:
Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.
Provided: C D Kitchen

Origin of the Pizza
The early Greeks were the first in learning the secrets of mixing flour and water. The dough would be rounded and flattened then heated over hot stones. The round flat bread found its’ way to Italy. In the 18th century the flat bread was called “Pizzas”. The pizza was an inexpensive meal and sold by vendors in Naples to the people. Keep in mind there were no topping on the pizza at this time.

Queen Margherita was much beloved by her subjects. In the latter part of the 19th century the King Umberto and Queen Margherita of Spain were touring Naples. Queen Margherita was curious about the flat, round bread that she saw many of her subjects eating on the streets. Her guards were ordered to bring her Pizza bread. Queen Margherita loved the bread.

For her pleasure Queen Margherita summoned Chef Rafaelle Esposito from his pizzeria to the royal palace to bake a selection of pizzas for court. Rafaelle made a special pizza for the Queen. Note the topping artistry. The colors red, white and green which represent the colors of the Italian flag were the color scheme for the topping. The ingredients were tomatoes, mozzarella cheese and fresh basil. Rafaelle Esposito was the first to put topping on the pizza bread. This pizza was known as the Pizza Margherita and is known today in Naples and has spread throughout the world. Variations began to spread throughout Italy. Meat was introduced in Bologna and the Neapolitan pizza has cheeses, herbs and vegetables.

Pizza gained popularity in America and Western Europe after World War II. While Western Troops occupied Italian territories they were first introduced to pizza. Returning home to America and Western Europe the pizza became commercialized. We now have multiple variation of the pizza. The pizza has come a long way since the Greek creation
About Author Gail Mercedes :

Discover famous restaurant secret recipes. Cook like a gourmet chef and save time and money. <a href="http://www.favoriterecipes.biz/america.html" target="_blank">http://www.favoriterecipes.biz/america.html</a> Order: Favorite Recipe Secrets For Favorite Recipe Secret<a href="http://www.favoriterecipes.biz" target="_blank">http://www.favoriterecipes.biz</a>&nbsp; Visit Over 700 Restaurant Copycat Recipes


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Article Added on Thursday, March 8, 2012
LD
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