CAST IRON PAN PIZZA RECIPE (PIZZA HUT COPYCAT!)
Make pizza at home that tastes just like Pizza Hut!! This Cast Iron Pan Pizza Recipe is unbelievable you guys. A super tall, ciabatta-like crust with gorgeous crispy edges and a pillowy soft interior. The key to homemade pan pizza is a slow rise time and a heavy cast iron pan. Top with sauce, mozzarella, and pepperoni for pan pizza heaven!
Provided by Karen
Categories Main Course
Time 4h29m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 1930 kcal, Fat 102 g, SaturatedFat 41 g, Cholesterol 226 mg, Sodium 5619 mg, Carbohydrate 162 g, Fiber 9 g, Sugar 11 g, Protein 89 g, TransFat 1 g, UnsaturatedFat 51 g
COPYCAT PIZZA HUT ORIGINAL PAN PIZZA
Make your own Pizza Hut pan pizza at home. This copycat recipe for the crust and sauce tastes just like the pizzas you get at Pizza Hut.
Time 1h45m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts :
HOMEMADE PIZZA HUT ORIGINAL DEEP DISH PIZZA RECIPE
Pizza is our go-to recipe on the weekend, and this homemade Pizza Hut deep dish pizza hits the spot every time!
Provided by Kristen Hills
Categories Main Course
Time 1h45m
Number Of Ingredients 14
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).
Nutrition Facts : Calories 384 kcal, Carbohydrate 54 g, Protein 18 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 726 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
DEEP DISH PIZZA (LIKE PIZZA HUT)
Make and share this Deep Dish Pizza (Like Pizza Hut) recipe from Food.com.
Provided by Half-Elf
Categories Low Cholesterol
Time 1h30m
Yield 2 8 in deep dish pizzas, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 369.4, Fat 7.9, SaturatedFat 1.1, Cholesterol 0.9, Sodium 617.6, Carbohydrate 63.2, Fiber 3.4, Sugar 3.6, Protein 11
DEEP-DISH PIZZA DOUGH
Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
PIZZA HUT ORIGINAL PAN PIZZA
An easy recipe from a copycat site posted in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Savory Pies
Time 2h10m
Yield 3 Personal Pizzas, 3-6 serving(s)
Number Of Ingredients 16
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.
JUST LIKE PIZZA HUT DEEP DISH DOUGH
Steps:
- Sauce: Combine all ingredients, stir and let sit for 1 hour.
- Dough: Put yeast, sugar, salt, and dry milk in a large (2qt.) bowl. Add water and stir to mix well. Allow to sit for 2 min. 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. *(I use Kitchen Aid, dough hook for this, on "stir")
- Divide dough into 3 balls. In 3 9" cake pans, 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 1-1 1/2 hours.
- For each 9" pizza: Preheat oven to 475°F. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 oz shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or ham, vegetables, cooked ground meats. Top with 3 oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICAGO STYLE DEEP-DISH PIZZA DOUGH
This recipe comes from the book "Pizza" and is just wonderful. It can be hard to press the pizza up the sides of the pan, but just let the dough rest for a bit first and it should be easier.
Provided by lucid501
Categories Yeast Breads
Time 3h
Yield 1 14, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
- Cover with plastic wrap and let rise in a warm place for 20 minutes.
- Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
- Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
- Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
- Add only a minimum amount of flour to the work surface to keep the dough from sticking.
- Lightly oil a large bowl. Add the dough and turn to coat on all sides.
- Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
- Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
- When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
- Let the dough rise in the pan for 15 to 20 minutes.
- Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
- Proceed with any deep-dish pizza recipe.
THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.
Provided by owensjo
Categories Bread Pizza Dough and Crust Recipes
Time 6h25m
Yield 8
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g
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