FatAndProud
Well-Known Member
I recently got a cookbook called, "Top Secret Restaurant Recipes" and it has a BUNCH of restaurant recipes and I decided to try the TripleDecker Pizza from Pizza Hut because I've had it before and loved it and they don't sell it anymore. But here's the recipe in case you're curious and wanna try it out. It does take about two days to make though. But it's worth it.
Crust
3/4 teaspoon yeast
1 cup warm water (105-115 degrees F)
3 3/4 cups of all-purpose flour
2 teaspoons salt
1/2 teaspoon baking soda
3 tablespoons shortening
1/4 cup milk
Sauce
1 15oz. can tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 bay leaf (I just used crushed 1/4 teaspoon)
1/2 teaspoon lemon juice
Dash onion powder
Six-Cheese Blend
1/3 cup shredded Cheddar cheese
1/3 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tablespoons shredded provolone
1 tablespoon grated Parmesan cheese
1 tablespoon grated Romano cheese
1 1/2 cup of shredded mozzarella cheese (for the top layer)
(don't forget your toppings of your choice!!)
1. To prepare the crust, dissolve the yeast with the warm water in a small bowl or measuring cup and let it sit for 5 minutes.
2. Sift the flour, salt, and baking soda together in a large bowl.
3. Cut the shortening into the flour and mix the ingredients together with your hands until the shortening is reduced to tiny pea-size pieces.
4. Make an indention in the flour and pour in the milk and yeast mixture. Using a fork, stir the liquid around in the center, slowly drawing in more flour as you stir. When all of the flour is moistened and you can no longer stir with a fork, use your hands to combine the ingredients into a ball.
5. On a lightly floured surface, knead the dough with the hell of your hands. Continue kneading until the dough is smooth and silky, about 10 minutes.
6. Form the dough into a ball and put into a large bowl covered with plastic wrap. Let the dough rise in a warm place for about 2 hours. After 2 hours, place the covered container into the refrigerator to rise overnight. ***Take the dough out of the refrigerator 2 hours before you plan to cook the pizza so that the dough can warm up to room temperature.
7. You may want to make the pizza sauce a day ahead as well at the same time as you prepare the dough. Combine all of the ingredients in a small saucepan over medium heat until it bubbles. Reduce heat and simmer for about 1 hour. When the sauce is cool, store it in the refrigerator.
8. Preheat the over to 475 degrees. Divide the dough in half, and form the two halves into balls. On a floured surface roll out each of the dough balls until they form thin 15-inch circles. Use a fork to poke the dough several times on the surface. This will keep the crust from bubbling. Place one of the crusts on a pizza pan that has been well-greased or sprinkled with cornmeal.
9. Combine the six cheeses to make the blend for the second layer. Sprinkle the cheese blend evely over the pizza crust in the pan. Leave about a half-inch margin around the outside edge of the dough. Moisten the dough by brushing some water around the outside edge in that margin.
10. While the top pizza dough sits on a hard, floured surface, use an inverted bowl with a 4-inch diameter as a guide to cut a 4-inch circle out of the center of the dough. This is to keep the crusts from separating at the tip of each pizza slice when cut. Carefully place the dough on top of the cheese layer and crimp the edges together. Bend the crust up to form a lip. Brush some olive oil just on that lip all of the way around the pizza.
11. Spread the pizza sauce over the surface of the top pizza dough layer to the lip around the edge.
12. Sprinkle any vegetable toppings (or pineapple) on the pizza sauce. Spinkle the 1 1/2 cups mozzarella cheese over the pizza to the lip around the edge. Place any meat toppings or olives on top of the cheese.
13. Bake the pizza for 12 to 15 minutes.
14. Slice the pizza 4 times through the center, making 8 slices.
IT'S SO GOOD!!
Crust
3/4 teaspoon yeast
1 cup warm water (105-115 degrees F)
3 3/4 cups of all-purpose flour
2 teaspoons salt
1/2 teaspoon baking soda
3 tablespoons shortening
1/4 cup milk
Sauce
1 15oz. can tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 bay leaf (I just used crushed 1/4 teaspoon)
1/2 teaspoon lemon juice
Dash onion powder
Six-Cheese Blend
1/3 cup shredded Cheddar cheese
1/3 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tablespoons shredded provolone
1 tablespoon grated Parmesan cheese
1 tablespoon grated Romano cheese
1 1/2 cup of shredded mozzarella cheese (for the top layer)
(don't forget your toppings of your choice!!)
1. To prepare the crust, dissolve the yeast with the warm water in a small bowl or measuring cup and let it sit for 5 minutes.
2. Sift the flour, salt, and baking soda together in a large bowl.
3. Cut the shortening into the flour and mix the ingredients together with your hands until the shortening is reduced to tiny pea-size pieces.
4. Make an indention in the flour and pour in the milk and yeast mixture. Using a fork, stir the liquid around in the center, slowly drawing in more flour as you stir. When all of the flour is moistened and you can no longer stir with a fork, use your hands to combine the ingredients into a ball.
5. On a lightly floured surface, knead the dough with the hell of your hands. Continue kneading until the dough is smooth and silky, about 10 minutes.
6. Form the dough into a ball and put into a large bowl covered with plastic wrap. Let the dough rise in a warm place for about 2 hours. After 2 hours, place the covered container into the refrigerator to rise overnight. ***Take the dough out of the refrigerator 2 hours before you plan to cook the pizza so that the dough can warm up to room temperature.
7. You may want to make the pizza sauce a day ahead as well at the same time as you prepare the dough. Combine all of the ingredients in a small saucepan over medium heat until it bubbles. Reduce heat and simmer for about 1 hour. When the sauce is cool, store it in the refrigerator.
8. Preheat the over to 475 degrees. Divide the dough in half, and form the two halves into balls. On a floured surface roll out each of the dough balls until they form thin 15-inch circles. Use a fork to poke the dough several times on the surface. This will keep the crust from bubbling. Place one of the crusts on a pizza pan that has been well-greased or sprinkled with cornmeal.
9. Combine the six cheeses to make the blend for the second layer. Sprinkle the cheese blend evely over the pizza crust in the pan. Leave about a half-inch margin around the outside edge of the dough. Moisten the dough by brushing some water around the outside edge in that margin.
10. While the top pizza dough sits on a hard, floured surface, use an inverted bowl with a 4-inch diameter as a guide to cut a 4-inch circle out of the center of the dough. This is to keep the crusts from separating at the tip of each pizza slice when cut. Carefully place the dough on top of the cheese layer and crimp the edges together. Bend the crust up to form a lip. Brush some olive oil just on that lip all of the way around the pizza.
11. Spread the pizza sauce over the surface of the top pizza dough layer to the lip around the edge.
12. Sprinkle any vegetable toppings (or pineapple) on the pizza sauce. Spinkle the 1 1/2 cups mozzarella cheese over the pizza to the lip around the edge. Place any meat toppings or olives on top of the cheese.
13. Bake the pizza for 12 to 15 minutes.
14. Slice the pizza 4 times through the center, making 8 slices.
IT'S SO GOOD!!
