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Pizza Hut Pan Pizza Recipe
Pizza Hut Pan Pizza
By Todd Wilbur

Recipe Type: Entree
Calories: 390
Cook Time: 2 hours 10 minutes
Recipe Rating: 5.0 (6 reviews)
 
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 the glutens continue to toughen, and you will get the best texture with the perfect chewy bite to it. After about 9 hours though, the dough is pretty much finished and it’s time to close up shop.
Dough
(24 ounces dough - enough for 3 small, 2 medium, or 1 large)
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Pam Gabriele  
Submitted on 01/02/13
This is the BEST Dough recipe I've made. Won't be ordering Pizza ever again. The Crust is amazing for Pizza but I've also used it to make Fried Bread, which was a staple that my husbands' Italian Nona used to make. Never could get her recipe to turn out but this one has been perfect every time I've attempted it...many, many times. Thanks so much!
Shantae Bonner  
Submitted on 09/19/12
This is the best homemade pizza ever! My mother thinks it is better than pizza hut because it isn't as oily (I do double the amount of oil in the pan suggested by the recipe). My sister and neice were also impressed. Have already bought ingredients to make again, and it hasn't even been a week since I made this! Great job, Todd!
Karine Prud homme  
Submitted on 04/23/12
Best pizza dough ever!!!
Marcy HOLLAND  
Submitted on 01/08/12
This was my first Todd Wilbur recipe and it is a winner! I have been making pizza for years, trying to duplicate Pizza Hut. The 10 min. kneading and resting are key; usually I fought to get the dough sufficiently flattened in the pan. I used garlic flavored oil to coat pans and sprinkled a little garlic salt on the crust edges. Also, whole milk mozzarella cheese yields best flavor. I mean, this is pizza, so don't cut corners here!
Martin Dahlke  
Submitted on 05/02/11
I made this yesterday because I was curious to see how close of a clone it was. OMG...it was dead on!! My family thought I actually went to Pizza Hut. I used a dark thick crust pizza pan just like the one pizza hut uses (I purchased the pan a long time ago hoping it would duplicate the same crust but didn't so I'm sure any pan should work like the recipe says). I made the dough and let it mix with the dough hook for 10 minutes. This I believe is an important step to release the gluten.
Kellie Harrison  
Submitted on 01/07/11
This is the very first thing I've ever made using Todd Wilbur's recipe. I don't know if it taste like Pizza Hut's pizza but it was really good! My kids even liked it and they are very picky. They asked if I can make it again tomorrow night.