Author Topic: Pizza Hut Pan Pizza  (Read 121827 times)

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Offline getchai

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Re: Pizza Hut Pan Pizza
« Reply #280 on: February 27, 2014, 10:57:47 PM »
Good looking pizza...bottom is spot on from where I sit. Might want to try different mozz cheeses....was this one a "low moisture" or "part skim" getchai?   Nice work.  :chef:

Bob

Thanks Bob! Yea, this cheese is labeled both "low mositure, part skim" - Yea I have been sticking with this one for a while but I should get back to experimenting with the cheese.  ^^^


Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #281 on: February 27, 2014, 11:04:55 PM »
Thanks Bob! Yea, this cheese is labeled both "low mositure, part skim" - Yea I have been sticking with this one for a while but I should get back to experimenting with the cheese.  ^^^
If you haven't already....might try to give Walmart, Sorrento, Polly-O whole milk 1lb. blocks a roll. Fairly inexpensive and give good results for what you are working there. You're doing good man...please keep the pics coming!  :chef:

Bob
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Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #282 on: May 02, 2014, 08:10:11 AM »
Help me out guys! How much dough should i use for 13" pie ? What is the right thickness for pizzahut clone ?
Its been to long from my last pizzahut clone :pizza:

Online Pete-zza

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Re: Pizza Hut Pan Pizza
« Reply #283 on: May 02, 2014, 04:28:37 PM »
Morgan,

You might want to use the methodology set forth in Reply 140 at http://www.pizzamaking.com/forum/index.php?topic=213.msg84184#msg84184 . You should use the thickness factor set forth in the last sentence of Reply 140.

Peter

Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #284 on: May 03, 2014, 02:23:50 AM »
Morgan,

You might want to use the methodology set forth in Reply 140 at http://www.pizzamaking.com/forum/index.php?topic=213.msg84184#msg84184 . You should use the thickness factor set forth in the last line of Reply 140.

Peter

Thanks Pete! I tought i used enough dough, but boy was i wrong again. I used 500gr dough for 13" and it should be 900gr according to the calculator using 0.242 thickness factor, well next time.

This is from yesterday, 500gr dough/13", it was good, but i wanted thicker crust.


Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #285 on: May 03, 2014, 02:28:39 AM »
I think i got something wrong with the calculator, it cant be 900gr for 13" pie since you have allready converted to bakers prosent and it was 634gr/14" pie. I guess i wasnt so off with the 500gr/13", using thickness factor 0.142 dough should be 534gr.

http://www.pizzamaking.com/forum/index.php/topic,4607.msg38909.html#msg38909
« Last Edit: May 03, 2014, 02:33:53 AM by Morgan »

Online Pete-zza

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Re: Pizza Hut Pan Pizza
« Reply #286 on: May 03, 2014, 11:02:47 AM »
Morgan,

You can double-check my numbers, but using the thickness factor 0.14291 for a 13" pizza, this is what I get using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html:

Flour (100%):
Water (55.555%):
ADY (1.18518%):
Salt (0.875%):
Vegetable (Soybean) Oil (4.27199%):
Sugar (1.875%):
Dry Non-Fat Milk (2.35155%):
Total (166.11372%):
323.73 g  |  11.42 oz | 0.71 lbs
179.85 g  |  6.34 oz | 0.4 lbs
3.84 g | 0.14 oz | 0.01 lbs | 1.02 tsp | 0.34 tbsp
2.83 g | 0.1 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp
13.83 g | 0.49 oz | 0.03 lbs | 3.05 tsp | 1.02 tbsp
6.07 g | 0.21 oz | 0.01 lbs | 1.52 tsp | 0.51 tbsp
7.61 g | 0.27 oz | 0.02 lbs | 5.3 tsp | 1.77 tbsp
537.76 g | 18.97 oz | 1.19 lbs | TF = 0.14291
Note: Dough is for a 13" pizza; thickness factor = 0.14291; no bowl residue compensation

Peter

Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #287 on: May 03, 2014, 11:39:22 AM »
Morgan,

You can double-check my numbers, but using the thickness factor 0.14291 for a 13" pizza, this is what I get using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html:

Flour (100%):
Water (55.555%):
ADY (1.18518%):
Salt (0.875%):
Vegetable (Soybean) Oil (4.27199%):
Sugar (1.875%):
Dry Non-Fat Milk (2.35155%):
Total (166.11372%):
323.73 g  |  11.42 oz | 0.71 lbs
179.85 g  |  6.34 oz | 0.4 lbs
3.84 g | 0.14 oz | 0.01 lbs | 1.02 tsp | 0.34 tbsp
2.83 g | 0.1 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp
13.83 g | 0.49 oz | 0.03 lbs | 3.05 tsp | 1.02 tbsp
6.07 g | 0.21 oz | 0.01 lbs | 1.52 tsp | 0.51 tbsp
7.61 g | 0.27 oz | 0.02 lbs | 5.3 tsp | 1.77 tbsp
537.76 g | 18.97 oz | 1.19 lbs | TF = 0.14291
Note: Dough is for a 13" pizza; thickness factor = 0.14291; no bowl residue compensation

Peter

This is right, i got the same total. I used thickness factor 0.242 at first, is the 0.142 right for pizzahut panpizza. I dont remember where i took that 0.242 ??? Just finished the other half, was even better than yesterday. I used 500gr/13" so it was very close to a 0.142.

Online Pete-zza

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Re: Pizza Hut Pan Pizza
« Reply #288 on: May 03, 2014, 01:44:54 PM »
Morgan,

You can see how I arrived at the lower thickness factor value at Reply 6 at http://www.pizzamaking.com/forum/index.php?topic=4607.msg38909#msg38909 .

Peter

Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #289 on: May 03, 2014, 02:13:06 PM »
Morgan,

You can see how I arrived at the lower thickness factor value at Reply 6 at http://www.pizzamaking.com/forum/index.php?topic=4607.msg38909#msg38909 .

Peter

Thank you Pete! I have read this whole topic, but i just cant remember everything.


Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #290 on: May 04, 2014, 04:27:44 AM »
Same dough, but coldfermented 24h. Pepperoni, salami and some paprika on top.


Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #291 on: May 04, 2014, 01:47:32 PM »
That second pic is a very nice photo.  :chef:

CB
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Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #292 on: May 04, 2014, 01:51:53 PM »
Thanks Bob :) I hope that the pie also looks at least somewhat good even if it isn't perfect :chef:
« Last Edit: May 04, 2014, 02:00:32 PM by Morgan »

Offline wahoo88

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Re: Pizza Hut Pan Pizza
« Reply #293 on: May 04, 2014, 03:25:13 PM »
Morgan, is that paprika the pepper they grind the spice from?  In the US, I've only heard of paprika as referring to the spice, not the fresh pepper itself. Interesting.

Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #294 on: May 04, 2014, 03:34:15 PM »
Morgan, is that paprika the pepper they grind the spice from?  In the US, I've only heard of paprika as referring to the spice, not the fresh pepper itself. Interesting.

Yes its fresh paprika. Didnt know that in the US fresh paprika is called pepper, you allways learn something in here.
Here fresh paprika is paprika and dried is just paprika powder.

Offline Jakew81

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Re: Pizza Hut Pan Pizza
« Reply #295 on: July 13, 2014, 01:17:51 PM »
Thanks to everyone posting here I have made my first successful pan pizzas!  I have been lurking on here for a couple of weeks and the discussion here has made the difference between a recipe and a good recipe!
Time you enjoy wasting has not been wasted time!

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #296 on: July 13, 2014, 04:05:59 PM »
Thanks to everyone posting here I have made my first successful pan pizzas!  I have been lurking on here for a couple of weeks and the discussion here has made the difference between a recipe and a good recipe!
they look great jake!   :chef:
"Care Free Highway...let me slip away on you"

Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #297 on: July 14, 2014, 05:56:40 PM »
Definitely looking fatilicius.

Offline Jakew81

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Re: Pizza Hut Pan Pizza
« Reply #298 on: August 10, 2014, 08:46:59 PM »
Bob and Morgan
Thanks for the encouragement.  As this was the first pizza recipe on the forum I had any real success with, and with my new found understanding of the expanded dough calculator and bakers percents, I have chosen this pizza recipe to test my understanding of the dough calculator.  Based on Peter's formulation found here http://www.pizzamaking.com/forum/index.php?topic=4607.msg38909#msg38909 , I used the calculator to find out the thickness factor for a 14" pie scaled down to 22 ounces.  It is 0.142857 TF.  Knowing that I found out that the numbers for a 13x9 pan are about the same as 12.2 round pan in total area and dough ball formulation.  Bob confirmed for me last night that the weight in ounces divided by the area in square inches equals thickness factor, and with thickness factor set, I can figure out total area in square inches of all the different sized dough balls I want to make, and make dough for several sized pies at once.  Tonight I made a 14" in a cast iron on a preheated stone. This works if the dough is not refrigerated in the pan and the stone is at one above the lowest rack in my oven.  At the middle rack in aluminum cake pans, I also made a 13x9", 12", and  9" pizza's,  and a 6" "Hershey's chocolate dunkers", all from one massive dough ball made is my bread machine.  I cut and weighed to specific weights based on calculations made with the expanded dough calculator.  I have come a long way in a couple of months.  I shared with the neighbors and they "want the recipe".  Having made this a few times, in different ways,  I have found the refrigeration of this dough is really not necessary, if the dough is allowed to rise in the pans for about an hour or so.
« Last Edit: August 10, 2014, 09:21:55 PM by Pete-zza »
Time you enjoy wasting has not been wasted time!

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #299 on: August 10, 2014, 09:02:09 PM »
You are doing really good Jake and your pizzas sure do show it.  :chef:

Tell me, did you put oil in those pans before placing in your dough?
"Care Free Highway...let me slip away on you"