I just finished eating my first attempt at a Pizza Hut pan pizza. It actually turned out really well. I am kind of surprised.
Here is the recipe that I used for the crust.
1 1/2 cup water
2 teaspoon active dry yeast (Fleischmann's)
3 tablespoons powdered milk
22 1/2 ounces (or 4 1/2 cups) bread flour
1 teaspoon salt
1 tablespoon sugar
2 Tablespoons vegetable oil
In a stand mixer (KitchenAid) fitted with dough hook, add the water, yeast and powdered milk. Mix thoroughly until yeast has fully dissolved. Mix the remaining dry ingredients together in a separate container and added them to the mixer. Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough was scrappy I added the oil one tablespoon at a time). While the dough is kneading, add 4oz vegetable oil to a 14" pan style pizza pan and make sure the oil completely covers all of the bottom surface area. After the dough has been kneaded for 10 minutes, remove it and roll it out to be about 3/4" thick and about 12" around (I ended up only using 29 1/2oz of the dough for the crust and saved the remainder for another pizza some other time). Place the dough in the pan and cover tightly with something (I used a large plastic cutting board. At Pizza Hut we used a plastic disk that was slightly larger than the pan). Let the dough rise until it has filled the entire pan and is now about 1 1/2" thick. Place the pan (still covered) into the refrigerator for at least 4 hours (I made mine the next evening about 24 hours later). 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.
I'll add some pictures shortly...