Author Topic: Pizza Hut Pan Pizza (Read 90207 times)

Steve · « **Reply #40 on:** March 02, 2004, 10:56:49 AM »

xPHmgr,

Your're now a celebrity!

http://www.pizzamaking.com/panpizza.php

Let me know if you'd like for me to use your real name or make any changes.

DKM · « **Reply #41 on:** March 02, 2004, 12:02:17 PM »

Steve,

Are you going to update any of the other recipes?

DKM

Steve · « **Reply #42 on:** March 02, 2004, 01:09:54 PM »

Quote from: DKM on March 02, 2004, 12:02:17 PM

Steve,

Are you going to update any of the other recipes?

DKM

DKM,

Yes, I am planning to add your Chicago style recipe to the main site (giving you full credit, of course) and I have tweaked the thin crust recipe slightly (your name appears at the bottom that that page). I have lots of plans for the website... lots of new information that we've been tossing around on the forum needs to be put on the main website.

Does anyone want to volunteer to create a page or two? All I need is the raw text and I can insert it (and photos) into the new page.

I'd like to create a page about the history of pizza, a page devoted to each ingredient, etc...

DKM · « **Reply #43 on:** March 02, 2004, 04:27:00 PM »

I’ll work on a couple if you want. E-mail me.

DKM

Pierre · « **Reply #44 on:** March 04, 2004, 03:22:32 PM »

Ditto.... if you need some help, let me know Steve.

Pierre

Pierre · « **Reply #45 on:** March 07, 2004, 04:27:49 PM »

Finally made a Pan Pizza. Baked it in a 14" pan. Made a whopping Lumber Jack portion.

Never thought about using a New York dough recipe for a pan pizza, but the results were very good. I always thought a lower protein flour would be better, but I was wrong.

I used the Canola oil (rape seed oil) that I mentioned in a posting further up. I found though that the taste of the oil was too predominate, probably because it's "NATIV" and not refined. The taste is just too nutty, much like unroasted sunflower seeds or a bit "greener" in taste. (It's the same mistake just like using "Virgin" olive oil instead of "Classico" or "mild".)

When I make it again, (and that is for sure) I will use a more neutral tasting vegetable oil, perhaps Corn oil.

Baked it also in the pan on the preheated stone for about 12 minutes. at 240° C.

Pierre

stock · « **Reply #46 on:** March 10, 2004, 10:54:22 AM »

Quote from: xPHmgr on January 19, 2004, 08:35:49 PM

<snip>
Remove from the refrigerator and top like you would any other pizza crust. I baked it at 500 degrees on a pizza stone for 14 minutes. The oven was preheated for about 40 minutes prior to the pizza going in.

out of curiosity, is it a given that the dough is brought to room temperature after coming out of the refrigerator, or does it go straight from the refrigerator to being topped and baked? thanks.
-scott

DKM · « **Reply #47 on:** March 10, 2004, 05:04:55 PM »

Good question. At Pizza Inn we use to bring them up to room temp, but did use them straight out of the cooler a lot.

DKM

itsinthesauce · « **Reply #48 on:** March 10, 2004, 06:01:54 PM »

I've done it both ways and really can't tell the difference.

Randy · « **Reply #49 on:** March 10, 2004, 07:25:45 PM »

Pierre you get the prize for the most symmetrical pizza.
Looks mighty tasty.
Randy

DKM · « **Reply #50 on:** March 10, 2004, 09:08:38 PM »

Making the dough in when the wife gets home. Can't wait!

DKM · « **Reply #51 on:** March 11, 2004, 02:17:01 PM »

Cooked it and had it for Luch. It was great.

Thanks xPHmgr!

DKM

Who gets his new camera this weekend!

Pierre · « **Reply #52 on:** March 12, 2004, 07:12:33 PM »

Quote from: Randy on March 10, 2004, 07:25:45 PM

Pierre you get the prize for the most symmetrical pizza.
Looks mighty tasty.
Randy

Thanks Randy, actually I wasn't even trying to get the toppings that symmetrical on the pizza, must have been an unconscious thought deep in my mind trying to create a perfect universe.... based on pizza molecules

Pierre

Pierre · « **Reply #53 on:** March 12, 2004, 07:20:17 PM »

by the way Randy, your first try at DKMs Chicago style sure looks very tasty as well!!

With the weekend now up, I've got all kinds of Pizza dancing around in my head again ...

Pizza Problems · « **Reply #54 on:** March 20, 2004, 10:35:23 PM »

hey guys...u know where i can get the pan to bake the pizza hut pan pizza in...i only have the standard ones, not the pan ones. thanks.

xPHmgr · « **Reply #55 on:** March 21, 2004, 01:32:35 PM »

There are several sites on the internet that sell pan syle pizza pans or you could just use a good quality cake pan. Take a look at a local restaurant supply store if you have one. I picked up two 8" cake pans that work well for either Chicago style or Pan Style pizza.

Pizzacko · « **Reply #56 on:** March 21, 2004, 07:38:41 PM »

Hey! Where the heck can I get my hands on a pizza pan. I wanna try that recipe by xPHmgr cause I think Pizza Hut makes the best crusts. Anyways, all I keep finding are those flat, grey, teflon coated, $3.99 pans at Loblaws.

stock · « **Reply #57 on:** March 21, 2004, 08:23:52 PM »

Quote from: Pizzacko on March 21, 2004, 07:38:41 PM

Hey! Where the heck can I get my hands on a pizza pan. I wanna try that recipe by xPHmgr cause I think Pizza Hut makes the best crusts. Anyways, all I keep finding are those flat, grey, teflon coated, $3.99 pans at Loblaws.

a quick search on the web returned the following:
http://www.acemart.com/merchant.mv?Store_Code=AM&Screen=CTGY&Category_Code=G4-1
http://www.abestkitchen.com/store/pizzapans.html
http://www.katom.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=KRSI&Category_Code=SMWPZA

or, if you have a restaurant supply store near you, that would probably work as well.
-scott
*edit* spelling

Foccaciaman · « **Reply #58 on:** March 22, 2004, 10:50:06 AM »

Gonna make a deep pan in my cast iron skillet this week.
I could have sworn I read someone else on the forum tried this?

?

results forthcoming...

Pizzaholic · « **Reply #59 on:** March 22, 2004, 12:27:57 PM »

There are identical PH pans available from Hillware out of New Jersey. I got mine from a place in Michigan, it was the BEST money that I invested with the regard to pizza equipment. It is a dark metal that only needs to be oiled. Non stick type of coating. I will try to get more information on how to contact the company if needed.
Pizzaholic

Author Topic: Pizza Hut Pan Pizza (Read 90207 times)

stock

Pizza Problems

Pizzacko

stock