Top Secret Recipes' Version of Pizza Hut Pan Pizza

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KMOV.com

Posted on October 6, 2010 at 8:00 AM

Updated Tuesday, Oct 5 at 11:54 AM

Top Secret Recipes' Version Of:

PIZZA HUT
PAN PIZZA
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 it in 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 fl our, all-purpose fl our, superfine “00” fl our, bread
fl our,and many combinations of these different flours that 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 fl our, 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 fi nal 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)
 
1 tablespoon granulated sugar
1½ teaspoons active dry yeast
113 cups warm water (105 to
115 degrees F)
3 cups bread fl our
1¼ teaspoons salt
 
SAUCE
one 6-ounce can tomato paste
113 cups water
½ teaspoon dried crushed
rosemary
½ teaspoon dried minced onion
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon garlic powder
18 teaspoon ground black
pepper
18 teaspoon dried basil
18 teaspoon citric acid
 
1 to 2 tablespoons soybean or
safflower oil
3½ cups shredded mozzarella
cheese
Pam or Crisco butter-flavored
nonstick spray
 
Your choice of toppings: pepperoni, ham, crumbled Italian sausage,
bacon pieces, diced cooked chicken, mushrooms, green peppers,
sliced onion, black olives, diced tomatoes, jalapeños, pineapple, or
roasted red peppers.
 
 
 
1. Make the dough by dissolving the sugar and yeast in the
warm water. Allow the solution to sit for about 5 minutes, or
until it gets foamy on top.
 
2. Combine the fl our with the salt in a large bowl. It’s best to
use a stand mixer with a paddle for this, then switch out the
paddle for a dough hook.
 
3. Pour the foamy yeast solution into the fl our and combine on
low speed until a dough is formed. Turn up the speed a little
and knead the dough for 10 minutes. If you don’t have a stand
mixer, knead by hand for 10 minutes, or until the dough is
very smooth and elastic. Cover the dough in the mixing bowl
and let the dough rest for 2 hours.
 
4. Roll out the proper portion of dough to fi t in the deep dish
pan or cake pan you are using: If you are making a 9-inch
pizza (small), divide the dough into three equal portions; for
a 12-inch pizza (medium), divide the dough in half; and for a
15-inch pizza (large), use all the dough. Roll out the portion
of dough so that it is slightly bigger than the pan you are using.
Rub oil around the bottom of the pan: Use 1 tablespoon oil
in a 9-inch pan, 1½ tablespoons in a 12-inch pan, and 2 tablespoons
in a 15-inch pan. Drop the dough into the bottom of
the pan and spread it smooth to the edge of the pan, and
then use your fi ngers to form a raised lip around the edge.
Cover the pan with foil and place in a warm spot for 1 hour.
If you have two ovens, place the covered dough into one
of the ovens with a pan of boiling water, then close the door.
If you have only one oven, you can set the pan near that oven,
since you will now preheat the oven and it will give off some
heat. Place a pizza stone in the oven and set it to 500 degrees
F.
 
5. Make the sauce by combining all the ingredients in a small
saucepan and placing it over medium heat. When the mixture
begins to boil, reduce the heat and simmer for 10 minutes.
Cover the sauce, and let it cool while the dough rises.
 
6. When the dough has doubled in size, spoon approximately
¼ cup of sauce on a 9-inch pizza, 13 cup sauce on a 12-inch
pizza, or ½ cup sauce on a 15-inch pizza. Spray the edges of
the crust with butter-fl avored nonstick spray, then top the
pizza with enough shredded mozzarella cheese to cover the
sauce. Add your choice of toppings and bake for 10 to 12
minutes, or until the crust and cheese begins to brown. Re-
move the pizza from the oven, allow it to cool for a few
minutes, then slide it out of the pan, slice, and serve. Repeat
the process with remaining ingredients if you made the smallor
medium-size pizzas.
• MAKES THREE 9-INCH PIZZAS (SMALL), TWO 12-INCH PIZZAS (MEDIUM),
OR ONE 15-INCH PIZZA (LARGE).

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