Pizza Hut Pan Pizza
A copycat of Pizza Hut's pan pizza: an oil-fried, crispy-bottomed crust made from a blend of bread and all-purpose flour, topped with a slightly sweet herb-forward uncooked sauce and mozzarella baked all the way to the pan edge for crispy cheese edges. Makes 2 medium pizzas (8 slices each); total time about 3 hours.
ā±ļø Prep: 40 minš³ Cook: 18 min
Nutritionper 100 gāŗ
280
Calories
11g
Protein
32g
Carbs
12g
Fat
Ingredients
| 2 cups (250 g) | bread flour |
| 1ā cups (165 g) | all-purpose flour |
| 1 packet (2Ā¼ tsp / 7 g) | instant yeast |
| 1Ā½ tablespoons (19 g) | sugar |
| 2 teaspoons | salt (for dough) |
| 1 tablespoon (15 ml) | vegetable oil (for dough) |
| 1Ā¼ cups (300 ml) | warm water (100-110Ā°F / 38-43Ā°C) |
| 6 tablespoons (90 ml) | vegetable oil (for pans) |
| 1 can (15 oz / 425 g) | tomato sauce |
| 1 can (6 oz / 170 g) | tomato paste |
| 1Ā½ tablespoons (19 g) | sugar (for sauce) |
| 1 tablespoon | dried oregano |
| 2 teaspoons | dried basil |
| 1Ā½ teaspoons | garlic powder |
| 1 teaspoon | onion powder |
| 1 teaspoon | salt (for sauce) |
| Ā½ teaspoon | black pepper |
| Ā½ teaspoon | fennel seeds (crushed) |
| 4 cups (450 g) | shredded mozzarella cheese (low-moisture, whole milk) |
| 1 cup (115 g) | shredded cheddar cheese (optional, for 'Ultimate Cheese Lover's') |
| to taste | pepperoni or desired toppings |
| to taste | additional oil for brushing |
Instructions
- Make the dough: combine the warm water, sugar and yeast in a bowl and let sit 5 minutes. Add both flours, the salt and 1 tablespoon oil. Mix with a dough hook 6-8 minutes until smooth and slightly sticky. Form into a ball, place in an oiled bowl, cover with plastic wrap and let rise 1.5-2 hours until doubled. (The bread + AP flour blend gives the perfect chew-to-crisp ratio.)
- Prepare the pans: use two 9-inch (23 cm) round cake pans or cast-iron skillets. Pour 3 tablespoons oil into each pan and swirl to coat the bottom and sides completely. The oil creates the signature crispy, fried bottom crust.
- Shape and proof in the pans: punch down the dough and divide into 2 equal portions. Form each into a smooth ball and place one in the center of each oiled pan. Press the dough toward the edges with your fingers (it won't reach yet), cover with plastic wrap and rest 30 minutes so it relaxes and spreads. Then press the dough all the way to the edges and slightly up the sides, cover again and rise 30 more minutes until puffy.
- Make the sauce: combine all sauce ingredients in a bowl and whisk until smooth. Let sit 20 minutes for the flavors to blend. Don't cook it ā the sauce cooks on the pizza.
- Preheat the oven 15 minutes before baking: position a rack in the lowest position and preheat to 500Ā°F (260Ā°C), or 475Ā°F (245Ā°C) if your oven doesn't go higher. Preheat a pizza stone too if using one.
- Build the pizza: spread 2/3 cup sauce on each dough, leaving a 1/2-inch border. Sprinkle cheese all the way to the edges (2 cups per pizza) and add toppings. Cheese should go all the way to the edge of the pan for crispy cheese edges. Brush the exposed crust edge with oil.
- Bake at 500Ā°F (260Ā°C) for 15-18 minutes, carefully transferring the hot pans to the oven. The pizza is done when the crust is deep golden, the cheese is bubbly and browning, and the bottom is crispy. Rotate the pans halfway through and watch carefully.
- Finish: remove from the oven and let rest in the pan 2 minutes. Run a spatula around the edges to loosen, then slide the pizza onto a cutting board. Brush the crust with melted butter (optional but authentic) and cut into 8 squares, Pizza Hut style.