Pizza Hut Pan Pizza Recipe: Recreate the Classic at Home!

Craving that signature, buttery, crispy-edged Pizza Hut pan pizza but don’t want to leave the house? You’re in luck! This recipe delivers a remarkably close replica of the iconic pan pizza, right from your own kitchen. Get ready for a pizza experience that rivals the real deal, complete with that perfectly golden crust, fluffy interior, and all your favorite toppings.

Why This Recipe Works

This recipe isn’t just another pizza dough recipe; it’s specifically designed to mimic the unique characteristics of Pizza Hut’s pan pizza. Here’s why it works:

• High Hydration Dough: The dough has a relatively high hydration level, meaning it contains a good amount of water. This contributes to the light, airy, and slightly chewy texture of the crust.
• Yeast Activation: The recipe uses a specific method for activating the yeast, ensuring it’s lively and creates the necessary rise for that signature pan pizza fluffiness.
• Pan Oiling: Generously oiling the pan (and using the right type of oil!) is crucial. This allows the bottom of the crust to fry in the oil, creating that golden-brown, crispy, and almost addictive edge.
• Proofing in the Pan: Proofing the dough directly in the pan allows it to develop its shape and flavor while also absorbing some of the oil. This is key to achieving the correct texture and taste.
• Oven Temperature: A high oven temperature is essential for creating that perfect balance of crispy exterior and soft interior.

Ingredients

Here’s what you’ll need to make your own Pizza Hut-style pan pizza:

• For the Dough:
  • 1 cup (240ml) warm water (105-115°F or 40-46°C)
  • 2 teaspoons sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 2 ½ cups (315g) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons salt
  • 2 tablespoons olive oil, plus more for greasing the pan
• For the Sauce:
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of sugar
  • Salt and pepper to taste
• For the Toppings:
  • 8 ounces mozzarella cheese, shredded
  • Your favorite pizza toppings (pepperoni, sausage, mushrooms, peppers, onions, etc.)

Instructions

Follow these step-by-step instructions to recreate that beloved pan pizza:

1. Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. Combine Dry Ingredients: In the same bowl, add the flour and salt. Stir until just combined.
3. Add Wet Ingredients: Add the olive oil to the bowl. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Prepare the Pan: While the dough is rising, generously grease a 12-inch cast iron skillet or a 12-inch round pizza pan with olive oil. Don’t skimp on the oil – this is key to the crispy crust!
7. Shape the Dough: Once the dough has doubled, gently punch it down to release the air. Transfer the dough to the prepared pan. Gently stretch and press the dough to fit the pan. It doesn’t have to be perfect.
8. Second Rise (Proofing in the Pan): Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for another 30-45 minutes. This is crucial for developing the right texture.
9. Preheat the Oven: Preheat your oven to 450°F (232°C).
10. Prepare the Sauce: While the dough is proofing, prepare the pizza sauce. In a small bowl, combine the tomato sauce, oregano, basil, garlic powder, onion powder, sugar, salt, and pepper. Stir well.
11. Assemble the Pizza: Once the dough has proofed, spread the pizza sauce evenly over the surface. Sprinkle with mozzarella cheese and add your favorite toppings.
12. Bake the Pizza: Bake for 18-22 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it to prevent burning.
13. Cool and Serve: Let the pizza cool in the pan for a few minutes before slicing and serving. Enjoy!

Tips for Success

Here are some tips to ensure your pan pizza turns out perfectly:

• Use a Kitchen Thermometer: Make sure your water is the correct temperature (105-115°F or 40-46°C) to properly activate the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
• Don’t Overknead: Overkneading can result in a tough crust. Knead just until the dough is smooth and elastic.
• Generously Oil the Pan: Seriously, don’t skimp on the oil! This is what creates that signature crispy crust.
• Use a Cast Iron Skillet (If Possible): A cast iron skillet is ideal for achieving that perfect crispy crust because it retains heat so well. However, a regular pizza pan will also work.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep a close eye on the pizza and adjust the baking time as needed.
• Experiment with Toppings: Feel free to get creative with your toppings! Try different cheeses, meats, vegetables, and sauces.
• Rest the Dough: Allowing the dough to rest and rise properly is crucial for developing the right texture and flavor. Don’t rush the process!

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the oven, microwave, or skillet. For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat slices in a skillet over medium heat for a few minutes per side to crisp up the crust.

FAQ

Q: Can I use bread flour instead of all-purpose flour?
A: Yes, you can use bread flour, but it will result in a slightly chewier crust.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. You don’t need to activate it in water first. Just add it directly to the flour.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and baking.

Q: Can I freeze the dough?
A: Yes, you can freeze the dough. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and freeze it for up to 2 months. Thaw it overnight in the refrigerator before using.

Q: My crust isn’t crispy enough. What can I do?
A: Make sure you’re using enough oil in the pan. You can also try baking the pizza on the bottom rack of the oven for the last few minutes of baking.

Conclusion

With this recipe, you can easily recreate the classic Pizza Hut pan pizza in your own home. The key is to follow the instructions carefully and pay attention to the details, especially the oiling of the pan and the proofing process. So gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying homemade pizza that rivals the real thing!