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Pizza Hut Pan Pizza copycat recipe by Todd Wilbur
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Pizza Hut Pan Pizza


Score: 4.95. Votes: 20
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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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Dough
  • Makes 24 ounces of dough—(enough for 3 small, 2 medium, or 1 large)
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons active dry yeast
  • 1 1/3 cups warm water (105 to 115 degrees F)
  • 3 cups bread flour
  • 1 1/4 teaspoons salt
Sauce
  • One 6-ounce can tomato paste
  • 1 1/3 cups water
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon citric acid (or 1 teaspoon lemon juice)
_main
  • 1 to 2 tablespoons soybean oil (vegetable oil) or safflower oil
  • 3 1/2 cups shredded mozzarella cheese
  • Pam or Crisco butter-flavored nonstick spray
  •  
  • Your choice of toppings: pepperoni, ham, crumbled Italian Sausage, bacon pieces,
  • diced cooked chicken, mushrooms, green peppers, sliced onion, black olives,
  • diced tomatoes, jalapenos, pineapple, or roasted red peppers.
  • Do This
    • Restaurant/Brand
      Pizza Hut
    • Instructions

      1. Make the dough by dissolving the sugar and yeast in the warm water. Allow the solution to sit for about 5 minutes, or until it gets foamy on top.

      2. Combine the flour with the salt in a large bowl. It's best to use a stand mixer with a paddle for this, then switch out the paddle for a dough hook.

      3. Pour the foamy yeast solution into the flour and combine on low speed until the dough comes together. Turn up the speed a little and knead the dough for 10 minutes. If you don't have a stand mixer, knead by hand for 10 minutes, or until the dough is very smooth and elastic. Cover the dough in the mixing bowl and let the dough rest for 2 hours.

      4. Roll out the proper portion of dough to fit in the deep dish pan or cake pan you are using: if you are making a 9-inch pizza (small), divide the dough into three equal portions; for a 12-inch pizza (medium), divide the dough in half; and for a 15-inch pizza (large), use all the dough. Roll out the portion of dough so that it is slightly bigger than the pan you are using. Rub oil around the bottom of the pan: use 1 tablespoon oil in a 9-inch pan, 1 1/2 tablespoons in a 12-inch pan, and 2 tablespoons in a 15-inch pan. Drop the dough into the bottom of the pan and spread it to the edge of the pan, and then use your fingers to form a raised lip around the edge. Cover the pan with foil and place it in a warm spot for 1 hour. If you have two ovens, place the covered dough into one of the ovens with a pan of boiling water, then close the door. If you have only one oven, you can set the pan near that oven, since you will now preheat the oven and it will give off some heat. Place a pizza stone in the oven and set it to 500 degrees F.

      5. Make the sauce by combining the ingredients in a small saucepan and placing it over medium heat. When the mixture begins to boil, reduce the heat and simmer for 10 minutes. Cover the sauce, and let it cool while the dough rises.

      6. When the dough has doubled in size, press the air out of the dough and again form a lip around the edge. Spray the top of the dough with butter-flavored non-stick spray, then spoon approximately 1/4 cup of sauce on a 9-inch pizza, 1/3 cup sauce on a 12-inch pizza, or 1/2 cup on a 15-inch pizza. Top the pizza with enough shredded mozzarella cheese to cover the sauce. Add your choice of toppings and place the panned pizza on top of the pizza stone in the oven and bake for 10 to 12 minutes, or until the crust and cheese begin to brown. Remove the pizza from the oven, allow it to cool for a few minutes, then slide it out of the pan, slice and serve. Repeat the process with the remaining ingredients if you made the small or medium-size pizzas.

      Makes 3 small pizzas, 2 medium pizzas or 1 large pizza.

Reviews
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Score: 4.95. Votes: 20
Rating of votes (20)
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Kyle Villamor
Jan 6, 2018, 16:35

I was very skeptical about paying for a recipe with all the free information online but Pizza Hut pan pizza has always been my favorite. I can’t warrant the 25 minute drive to their store and they don’t deliver to me. I’ve been making pizzas in cast iron skillet for a year or so and I just don’t care for any of the recipes or store bought mixes so I figured I would give this a try. It is worth it. From the first bite I knew it was worth it. Super easy. It has a great outer crust and the bottom has a nice bite and it hearty enough to stand up to heavy toppings and not be soggy. Definitely my new go to.

Alisa
Dec 20, 2015, 22:00

This recipe is by far the best home-made pan pizza recipe I have tried. The sauce is epic! I've made about 50 pizzas so far over the past several months from this recipe and I can't get enough. My Mom and b/f also say this tastes even better than Pizza Hut and I agree! The only changes I made was to add 1/2 tsp onion powder, double the garlic powder to 1/2 tsp and omit the citric acid. I use Goya tomato paste. The dough recipe is enough to make 3 nine-inch pan pizzas.

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