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Pizza

Good job. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite pizza here. New recipes added every week.

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    Menu Description: Tender marinated steak, fire-roasted poblanos, cilantro pesto, yellow onions, Mozzarella, Monterey Jack and fresh cilantro. Served with housemade salsa verde.

    One of California Pizza Kitchen’s most popular “globally-inspired” pizzas is this fabulous pie topped with strips of marinated flank steak, cilantro pesto, and fire-roasted poblano pepper. I broke it down and hacked all the parts for you—including the awesome salsa verde that goes on top—so that you can assemble two beautiful pizzas that look and taste like the real thing.

    Sometimes deliciousness requires patience, so be sure to plan this clone one day in advance to allow your dough to properly proof and the steak to fully marinate. You can also prep the pesto, salsa verde, and roasted poblano one day in advance so that when it comes time to make pizzas the next day, you just need to cook the carne asada, build the pizzas, and bake.  

    Find more of my California Pizza Kitchen hacks here

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    If you like pizza, and you like chicken tacos, you’re going to love this. Domino’s figured out how to combine grilled chicken, three kinds of cheese, green pepper, onion, and tomato onto a hand-tossed crust brushed with a secret seasoning blend so that each bite tastes like a taco.

    The secret seasoning is a big part of the secret so that hack is here, along with the cheese blend, and how to make a chewy pizza chain-style crust, including the garlic spread that gets brushed on at the end.

    The dough recipe is based on the Domino’s Cheese Pizza hack that I revealed on Top Secret Recipe and in Step-by-Step. It includes high-gluten flour for extra bite, but if you can’t find that you can increase the bread flour to 25 ounces (4½ cups), and your pizzas will still come out great.

    Domino's is creating killer new appetizers. Check out my clone recipes here

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    Score: 5.00. Votes: 5

    A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

    While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

    Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.

    Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

    This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

    This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

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    Score: 4.44. Votes: 9

    Menu Description: "This unique thinner crust has a ring of cheese baked into the edge so you get cheese in the very last bite of every slice."

    Brothers Dan and Frank Carney have their dear old mom to thank for helping them to become founders of the world's largest pizza chain. It was in 1958 that a family friend approached the two brothers with the idea of opening a pizza parlor, and it was the brothers' mom who lent them the $600 it took to purchase some second-hand equipment and to rent a small building. There, in the Carneys' hometown of Wichita, Kansas, the first Pizza Hut opened its doors. By 1966, there were 145 Pizza Hut restaurants doing a booming business around the country with the help of the promotional musical jingle. "Putt-Putt to Pizza Hut." Today the chain is made up of more than 10,000 restaurants, delivery-carry out units, and kiosks in all 50 states and 82 foreign countries.

    Introduced in 1995, the Stuffed Crust Pizza, which includes sticks of mozzarella string cheese loaded into the dough before baking, increased business at Pizza Hut by 37 percent. Because the outer crust is filled with cheese, the chain designed a special dough formula that does not rise as high as the original. It's best to prepare the dough of this Pizza Hut stuffed pizza crust copycat recipe a day before you plan to cook your pizza so that the dough can rest to develop crust with a chewy bite just like the original.

    You might also want to try my clone recipe for Pizza Hut Pan Pizza.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.95. Votes: 22

    The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. 

    Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Menu Description: "With pieces of chicken marinated in a spicy peanut-ginger and sesame sauce, green onions, bean sprouts, julienne carrots, cilantro and roasted peanuts."

    After the first California Pizza Kitchen opened in Beverly Hills in 1985 success came quickly: there are currently 78 restaurants in 18 states. In 1992, huge food conglomerate PepsiCo paid over $70 million for a 70 percent share of the company-just eight years after Larry and Rick started the company. As for those two, well, they pocketed $18 million apiece, or around 70 times their initial investment in 1985. 

    Thai Chicken Pizza is one of the oldest varieties of pizza still on the menu, and remains a favorite. If you prefer, you can make this California Pizza Kitchen Thai Chicken Pizza recipe with a store-bought package dough or dough mix, but I recommend making the crust yourself. If you decide to do that, make it one day ahead of time so that it can rise slowly in the refrigerator. If you liked this, be sure to check out our CPK BBQ chicken pizza recipe.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.83. Votes: 6

    Menu Description: "Applewood smoked bacon, grilled chicken and Mozzarella cheese, hearth baked, then topped with Roma tomatoes, chilled chopped lettuce tossed in mayonnaise and fresh sliced avocados."

    There's no better way to clone the great pizzas from this creative chain than to start with dough made from scratch. Since the best way to recreate commercial-style pizza dough at home is to use the same slow-rising technique the pros use, you're going to have to plan ahead at least 24 hours. This is the length of time it will take for the gluten in the flour to work its magic while resting comfortably in your refrigerator. And, if you've got the patience, 48 hours is even better. Once the dough is ready to go, you should bake your pizzas—this recipe makes two—on a pre-heated pizza stone in your oven. If you don't already have one, you can find one of the round or rectangular stones in just about any housewares store. This cooking method is the absolute best way to produce an evenly baked finished product with a texture and taste that mirrors the amazing pies CPK whips out of rocket-hot brick pizza ovens.

    CPK makes great soups and salads too. Get my copycat recipes here.

    Source Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.80. Votes: 5

    This CPK creation is a top pick at the 209-unit chain, most likely because chefs slather on a delicious sweet-and-spicy Caribbean sauce where tomato sauce usually sits on traditional Italian-style pies. Making the sauce from scratch is the way to go for true clone rangers, but if you'd like a shortcut, find Tiger Sauce in your local market where the bottled hot sauces are sold, and use that. If you want another shortcut, rather than mixing your own jerk seasoning from scratch, use any jerk blend or seasoning. I do recommend making the pizza dough from scratch, rather than buying prepared dough, however. You'll need to plan ahead on this part of the recipe so that the dough has a chance to slowly rise in your fridge overnight. This is the technique the pros use to recreate professional-style, chewy pizza dough. To bake the pizzas—this recipes makes two—I suggest cooking them on a preheated pizza stone in your oven. This is the best way to reproduce the taste and texture of the great pizzas at CPK.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    When PepsiCo shelled out $100 million for a 67 percent share of the trendy pizza chain back in 1992, founders Lawrence Flax and Richard Rosenfield thought they had it made. Unfortunately, the company behind Pizza Hut found expanding the more upscale eatery an unfamiliar struggle. The company expanded too quickly, and as costs began to dwarf sales figures, fresh ingredients were replace with cheaper frozen products. Customers noticed and sales took a nosedive. By 1996, PepsiCo decided to bail out.

    The following year, PepsiCo's share of the chain was picked up by New York investment firm Rosser, Sherrill and Co. Fresh ingredients returned to the kitchens, and the size of the pizzas was increased without adjusting the price. Sales once again blossomed, and the chain was on its way back to turning its first profit since 1991.

    Here's a great pizza to clone if you need to take a little time off from delicious-yet-fat-filled mozzarella cheese. With the marinated, grilled eggplant and tasty honey-wheat dough, you won't even miss that gooey white stuff. Be sure to start this one a day before you plan to eat it. The dough needs that long to rise in the fridge for just the right California Pizza Kitchen-like taste.

    Nutrition Facts
    Serving size–3 slices
    Total servings–2
    Calories per serving–380
    Fat per serving–8g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: "With grilled chicken breast marinated in lime and herbs, Southwestern black beans, fire-roasted mild chilis, sweet white onions and Cheddar cheese. Served with green tomatillo salsa and sour cream."

    Menu Description: "With grilled chicken breast marinated in lime and herbs, Southwestern black beans, fire-roasted mild chilis, sweet white onions and Cheddar cheese. Served with green tomatillo salsa and sour cream."

    California Pizza Kitchen uses imported Italian wood-fired ovens to bake the specialty pizzas. These ovens reach temperatures over 800 degrees F, allowing the pizzas to cook in just three minutes. This technique keeps ingredients from drying out so that the pizzas don't require as much cheese as in traditional recipes. 

    Unfortunately, most of us don't have wood-burning pizza ovens in our kitchens so I have designed these recipes to work in a conventional oven with a minimum of cheese. If you have a pizza stone, use it. If you have a hard time finding tomatillos (they look like small green tomatoes with a thin papery skin and are found in the produce section) you can use canned green salsa. 

    You have the option of using a store-bought crust or instant pizza dough, but I can't say enough about making the dough yourself from the recipe here. You just have to plan ahead, making the dough one day before you plan to bake the pizza. This way the dough will get to rest and will rise slowly in the refrigerator—a great technique the pros use.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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