Homemade Pizza Hut Pan Pizza Food

PIZZA HUT STYLE PIZZA DOUGH (BREAD MACHINE)

Steps:

• Add ingredients (except for cornmeal) to machine bread pan in order as per manufacturer's instructions.
• Set to "Dough" cycle.
• Lightly grease one 9 x 13-inch pan and sprinkle with cornmeal.
• When the dough cycle is complete, roll out dough and place in pan.
• Let rest in pans for 10-15 minutes.
• Add toppings of your choice.
• Bake at 350°F until done (approximately 20 minutes, depending on the thickness of toppings).
• I make the pizza in 9x13 rectangular pans rather than the round pizza pans, because the squares pieces are easier to reheat and pack in school lunches.

PIZZA HUT ORIGINAL PAN PIZZA

Steps:

• Combine sauce ingredients and let sit for 1 hour.
• Put yeast, sugar, salt, and dry milk in a large bowl.
• Add water and stir to mix well.
• Let rest for two minutes.
• Add oil and stir again.
• Add flour and stir until dough forms and flour is absorbed.
• Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
• Divide dough into three balls.
• Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.
• Using a rolling pin, roll out each dough ball to about a 9-inch circle.
• Place in cake pans.
• Spray the outer edge of dough with Pam and cover with a plate.
• Place in warm area and allow to rise for 1 to 1 1/2 hours.
• Preheat oven to 475°F.
• For each 9" pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge.
• Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.
• Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 ounces mozzarella cheese.
• Cook until cheese is bubbling and outer crust is brown.
• Serve hot.

COPYCAT PIZZA HUT ORIGINAL PAN PIZZA

Steps:

• For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2 minutes or until the yeast starts to bubble. Add the oil to the dough mixture and stir to combine. Add the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined. Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes. Divide the dough into three equal balls. Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast iron skillet. Tilt the pans to spread the oil evenly. Using a rolling pin, roll out each ball of dough to a 9-inch circle and place in the prepared pans. Lightly coat each dough disk with cooking spray or oil and cover with plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy. Meanwhile, prepare the sauce by combining all the ingredients until blended. Let sit at room temperature for at least one hour. The sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature before using. Preheat the oven to 475 degrees F. For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded mozzarella cheese. Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese. Place the pizzas in the oven and cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use). Remove from the oven. Let cool for 2-3 minutes then remove from the pans to a cutting board and cut into wedges using a pizza cutter.

HOMEMADE PIZZA HUT PAN PIZZA

Steps:

• 1. Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9 cake pans ( or can use 1 - 9 inch pie plate and 1 - 9 x 13 dish) , put 3 oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours. Preheat oven to 450 degrees. Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge. Distribute 1 1/2 oz. of shredded mozzarella cheese on each pizza. Place toppings of your choice in this order - pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown - about 15 minutes. I then brush outer edge of crust with garlic butter.

HOMEMADE PIZZA HUT ORIGINAL DEEP DISH PIZZA RECIPE

Steps:

• Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
• Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Tbl. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
• Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
• Combine tomato sauce, oregano, marjoram, basil and garlic salt.
• Preheat oven to 475 degrees F.
• Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1/4 c. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: pepperoni or ham, vegetables, meats (cooked ground sausage or beef). Top with 1/2 c. mozzarella cheese (or as much as you prefer). Cook until cheese is bubbling and outer crust is brown (between 10-15 minutes).

DEEP DISH PIZZA (LIKE PIZZA HUT)

Steps:

• Assemble all ingredients place in bread machine or mixer to form dough.
• remove and divide in half for two 8 in deep dish pizzas or one 16 in pizza.
• heavily oil two 8 in cake pans to make two 8 in pizzas.
• place in preheated oven of 175 degrees once at this temperature turn oven off place pizzas in the oven for a short rise about 10 -15 min.
• layer peperoni on paper towels and microwave approximately 1 min 10 seconds depending on your microwave to help remove excess grease.
• add sauce and cheese and any toppings you want then place pizzas in oven and heat oven to 400 degrees as the temperature rises this will give the pizza dough oven spring and allow the dough to rise creating the deep dish pizza like pizza hut.
• cook pizza at 400 degrees for approximately 20 to 30 minuets or until.
• done then slice and eat. have fun and enjoy.

COPY CAT RECIPE PIZZA HUT PAN PIZZA | SIMPLY TARALYNN

Steps:

• In a large mixing bowl, add dry milk, yeast, salt, and sugar.
• Add warm water and let it sit for about five minutes.
• Mix in the vegetable oil.
• Fold in the flour until you form the dough. This is much easier when you use your hands.
• Flour your surface and knead the dough for about 5-10 minutes.
• Divide the dough in half. Add three tablespoons of vegetable oil into each of the 9" cake pans.
• Roll the dough out and place them into the pans. Cover the pans and place them in a warm area for one hour to rise. (placed mine in the oven at 90-degrees)
• Use a small mixing bowl to combine the oregano, basil, garlic powder, onion powder, marjoram, salt, and parmesan cheese. Give it a little taste test to see if it needs more salt or seasoning.
• Once the dough has risen, top the pizza with your sauce, fresh mozzarella, and any toppings you want. I added a sprinkle of Italian seasoning on top.
• Bake for 10 minutes at 400-degrees, and then another 6 six minutes at 475-degrees. Make sure you don't get oil on the crust, or it will burn. Let it cook & enjoy!

CAST IRON PAN PIZZA RECIPE (PIZZA HUT COPYCAT!)

Steps:

• In a large bowl, add 1 and 1/2 cups warm water and 3/4 teaspoon active dry yeast. (Instant yeast can also be used.) The water should be warm but not hot, about 105-110 degrees F. Stir in the yeast and let it sit for 5 minutes until it is dissolved. It will not be bubbly, but make sure to stir any lumps of yeast so that the mixture is uniform before moving on.
• Use a scale to add 14 ounces of bread flour* to the bowl. If you don't have a scale, carefully measure out 3 cups plus 1 tablespoon bread flour by spooning the flour into the measuring cup and leveling off the top. It is important to measure the flour precisely for this recipe. Don't be tempted to add more.
• Add in 2 teaspoons of kosher salt and stir the mixture together with a spoon. Do not knead it. Mix until it is all combined and no further.
• Use oil or nonstick spray to grease a large bowl or tupperware. Scrape the dough in and spread it out as much as possible. Cover loosely with a lid or with plastic wrap. Make sure the lid is not too tight, you need some of the gases to be able to escape.
• Turn your oven on to 350 degrees F for about 1 minute, then turn the oven off. Open the door and feel the rack. If it is too hot to touch with your fingers, then leave the door open and let the oven cool a bit. You want the oven nice and warm but not so hot that you can't touch the inside with bare hands.
• Place the rising dough in the oven and shut the door. Let rise for 4 hours. After 2 hours, remove the dough from the oven, turn the oven on again for a minute, and then return the dough to the oven when it has warmed up again. Make sure it is not too hot. After 4 hours, your dough should have at least doubled in size and should be airy and bubbly.
• Divide the 4 tablespoons oil** between two cast iron skillets and swirl to coat. You can use 10 or 12 inch cast iron skillets for this recipe.*** You need two skillets because the dough rises in the pan. If you only have one skillet, you can half the recipe, or see the recipe note about using round cake pans.
• Dip your hands and the end of a rubber spatula into the oiled pans to coat well. Use the oiled spatula to divide the risen dough into two. Scrape half the dough into each oiled pan.
• Use your oiled fingers to lift up an edge of the dough and bring it toward the center. Repeat this process a few times until the dough has formed a loose ball. (see photos) Flip the ball over so the smooth side is on top and everything is completely coated in oil. Press your hand down on top of the dough and gently spread it out as much as you can toward the edges of the pan. Repeat with the other half of the dough.
• Cover each pan loosely with plastic wrap, making sure the plastic does not touch the dough.
• Repeat the oven-warming process for the second rise. Turn the oven on for about a minute, turn it off, and put the cast iron into the oven when it is warm but not hot.
• Let the dough rise in the warm oven for about an hour and a half. It should have spread to the edges of the pan completely and look bubbly.
• Remove the pans from the oven and keep in a warm place. Preheat your oven as hot as it will go, 550 degrees F if possible. Let the oven preheat for at least 20 minutes to make sure it is seriously hot. Arrange the oven rack in the lower third of the oven. If you have a pizza stone, place it on the rack.
• Meanwhile, top the pizzas. Add about 3/4 cup pizza sauce (half of a 14 ounce jar) to the top of each pizza and spread on top, all the way to the edges.
• Add a few thin slices of mozzarella to the top of each pizza, only about 4 ounces all together. (Or use string cheese if you are weird like me). You don't want to weigh down the dough too much.
• Sprinkle about 1 and 1/2 cups of shredded mozzarella on top of each pizza.
• Divide the pepperoni between the pizzas. Remember not to add too many so you don't weigh down the dough.
• Sprinkle each pizza with a tablespoon of shredded parmesan cheese.
• When the oven is super duper hot, put the pizzas into the hot oven, on the pizza stone if you have one. Bake the pizzas for about 9-12 minutes. The pizza is done when the edges are starting to look brown and the cheese on top is becoming golden. The surest way to test for doneness is by lifting the edge of the pizza with a metal spatula to make sure that the bottom of the crust is a deep golden brown.****
• Remove the pizzas from the oven and let set for 2 minutes. Then use a spatula to slide under the pizza and edge them out onto cooling racks. This helps ensure that the crust stays crispy. Let the pizzas cool on the racks for a few minutes, then slide onto cutting boards, slice and serve.

PIZZA HUT STYLE PAN PIZZA

Steps:

• Put yeast, sugar, salt and dry milk in bowl of electric mixer. Add water and stir to mix well.
• Allow to "proof" for 2 minutes. Add oil and mix. Add flour and mix with dough hook on stand mixer until dough forms and flour is absorbed.
• Mix on medium low for 10 minutes. Divide dough into three balls.
• In three 9-inch cake pans, put 1 tablespoon canola oil in each, spreading evenly.
• Using a rolling pin, roll out each dough ball into about a 9-inch circle.
• Drop the dough into the bottom of the pan and spread it smooth to the edge of the pan, and use your fingers to form a raised lip around the edge.
• Cover with plastic wrap or kitchen towel and place in a warm area to rise for 1 to 1 1/2 hours. Brush edges of each pizza with melted butter.
• Combine all sauce ingredients (tomato paste, water, minced onion, salt, dried basil, garlic powder and black pepper) and bring to a boil. Simmer 10 minutes to blend flavors. Let cool.
• When ready to bake, preheat oven to 475 degrees F.
• Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge. Top with choice of toppings. Add shredded mozzarella and a sprinkling of oregano.
• Bake until cheese is bubbling and outer crust is brown (10-12 minutes). Cut into six slices.

HOMEMADE PAN PIZZA

Steps:

• In small pan, combine water, olive oil and yeast over low heat. Stir occasionally to dissolve yeast; set aside.
• In large mixing bowl (or food processor!) combine flour, cheese, sugar, salt, oregano, and basil, mixing well. Add yeast mixture slowly, mixing until dough forms a ball. Place dough in a greased bowl, cover loosely with saran wrap and let rise for 1 hour. (Dough should double in size).
• Grease 14 inch pizza pan with garlic olive oil. Press dough into pan. Brush dough with olive oil and top as desired with sauce, vegetables, meat, and cheese.
• Bake at 400°F for 5 minutes, reduce heat and cook at 350°F for 30 minutes (or until crust is golden). Let cool for 15 minutes, slice, and serve.

HOMEMADE PIZZA HUT SAUCE

Steps:

• Put the tomatoes in a bowl and season with a tsp of oregano. Add half a tsp salt, black pepper, garlic powder, thyme and basil each.
• Stir well and let it sit for a while.
• Spread on our Pizza Hut dough and enjoy your favorite Pizza Hut menu at home! ;-)

PAN PIZZA

Steps:

• The dough can be made in a bread machine, a stand mixer or in a bowl with an electric hand mixer.
• If you have a bread machine, add all of the ingredients to the bread machine, push the pizza dough button and let it do it's thing.
• After the dough is made in the bread machine, remove it from the machine, place it in an oiled bowl and cover it with a towel. Let it sit covered for at least one hour, or up to 8 hours.
• If using a stand mixer or electric hand mixer, follow the steps below.
• Add the bread flour, salt, sugar, yeast, olive oil and 5 ounces of water to a stand mixer or large bowl.
• Use a dough hook on the stand mixer or an electric hand mixer to combine the dough for 2 minutes.
• Add the remaining 5 ounces of water and continue mixing the dough together for 15 minutes on medium speed.
• Cover the dough in the mixing bowl and allow it to rest for 1 hour, or until the dough has doubled in size.
• After an hour, punch the dough and fold it in half, repeating this process six times.
• Cover the dough for a minimum of one hour, or up to 8 hours. Leaving it in a warm place on the counter.
• This recipe makes enough dough for two pizzas. When ready to cook the pizza, divide the dough in half. If you're only making one pizza, store the other half of dough in an airtight container, that's been coated with olive oil.
• Remove three whole tomatoes from a can of San Marzano tomatoes. Use your hands to crush the tomatoes into a bowl.
• Add the fresh basil, oregano, salt, sugar and olive oil, combine all of the ingredients. Set aside.
• Preheat the oven broiler to high.
• Brush the olive oil in the bottom and sides of a 12 inch nonstick skillet, or cast iron skillet.
• Sprinkle the cornmeal evenly over the olive oil, in the bottom and edges of the pan.
• Sprinkle the salt, black pepper, garlic powder, onion powder, dried basil and dried oregano evenly in the bottom of the skillet.
• Use your hands to stretch the pizza dough out to about 12 inches wide, then place the dough in the skillet.
• Cover with a clean kitchen towel and let rise for 20-30 minutes.
• Place the skillet with the pizza dough on a burner on the stove.
• Turn the stove to high heat and wait for the oil to start to bubble around the edges of the dough.
• Once the oil begins to bubble, turn the heat down to medium-high, add about half of the mozzarella cheese around the edges and set a 10 minute timer.
• Wait 8-9 minutes, then use a spoon to spread the sauce evenly over the pizza and sprinkle the parmesan cheese on top of the sauce.
• After the 10 minute timer is up, turn the heat on the stove off and add the remaining cheese and toppings evenly across the pizza.
• Place the pizza under the broiler on the middle rack of the oven for 2 minutes, or until the cheese turns brown.
• Remove the pizza from the oven and lift the pizza out of the skillet immediately, or it will continue cooking in the hot skillet.
• Transfer the pizza to a cutting board, then wait 3-4 minutes before slicing the pizza to allow the cheese to cool slightly.