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Pizza Hut Pan Pizza

By Todd Wilbur


Score: 4.95. Votes: 19
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According to my sources, the dough for the pan pizza from pizza hut is made fresh in each store every day, and when the day’s over any leftovers are tossed out. 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. 

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 24 ounces of dough—(enough for 3 small, 2 medium, or 1 large)
  • 1 tablespoon granulated sugar
  • ...

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Score: 4.95. Votes: 19
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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.

Jai
Mar 6, 2016, 22:00

Excellent recipe

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