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Pizza Hut Pan Pizza

By Todd Wilbur


Score: 4.94. Votes: 18
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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: 4.94. Votes: 18
Rating of votes (18)
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Jai
Mar 6, 2016, 23:00

Excellent recipe

Alisa
Dec 20, 2015, 23:00

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.