doe anyone know how many pizzas this recipe makes here is the recipe?

Question

PIZZA HUT'S PAPER-THIN CRUST

FOR THE PIZZA DOUGH/CRUST:
2 cups water (105 degrees F) 40 degrees Celsius
1/2 teaspoon yeast
4 cups flour
1 1/2 cups cake flour (self raising)
3 tablespoons olive or vegetable oil plus more for pans (trays)
2 teaspoons salt
FOR THE PIZZA SAUCE:
1 (8 oz) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

TO PREPARE THE DOUGH:
Add the yeast to 1/4 cup of the warm water and set aside to proof. Combine the proofed yeast mixture and remaining ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

TO PREPARE THE PIZZA SAUCE:
Mix the ingredients for the pizza sauce together well and refrigerate for about 1 hour before use. If using with breadsticks, warm the sauce before serving.

Answer 1

1 large?

Answer 2

Yes! This is very similar to the homemade pizza I make. I would suggest, though that you cut back the water to 1.5 cups and the salt back to 1 teaspoon. You don't need more salt than that and the lower the sodium, the better. Lowering the water makes the dough stiffer and the pizza not so slimy.

This will make one very large pizza, something like 18" , my recipe is very similar and I can get it easily on one of those large perforated pizza pans. It'll be a thick pizza, though, but I like it that way.

Other tips..... put down the dough, then the sauce. Then put on "bottom cheese" - about a third of your total cheese. This is the key to gluing your pizza together so your toppings don't slide off the dough so easily. Then add the other toppings and then top cheese, the other 2/3

Answer 3

one large or 2 medium sized.

Answer 4

yea, one lg or two md