Author Topic: Pizza Hut Pan Pizza  (Read 138112 times)

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Offline xPHmgr

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Pizza Hut Pan Pizza
« on: January 19, 2004, 08:35:49 PM »
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.

Enjoy!

I'll add some pictures shortly...


Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #1 on: January 19, 2004, 08:36:32 PM »
Pic

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #2 on: January 19, 2004, 08:37:07 PM »
another pic

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #3 on: January 19, 2004, 08:38:53 PM »
It really is not as done as it looks.  The picture came out really dark.  It tasted just like Pizza Hut pan pizza.  BTW: the black on the pizza is sliced black olives.

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #4 on: January 19, 2004, 08:41:22 PM »
slice...

Offline canadave

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Re:Pizza Hut Pan Pizza
« Reply #5 on: January 19, 2004, 11:59:55 PM »
Wow....how did that bad boy taste???? :o

--Dave

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #6 on: January 20, 2004, 12:23:53 AM »
Just like a Pizza Hut pan pizza!  It was wonderful!  My son who really likes Pizza Hut's pan pizza said that he liked it even better than theirs.  I think it was because it was right out of the oven instead of delivered in a humidified bag.

Offline Wayne

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Re:Pizza Hut Pan Pizza
« Reply #7 on: January 20, 2004, 01:16:54 AM »
Wow it looks really great.  Thanks for postin it.  I'm going to make one this weekend, or heck I might do it tomorrow.  I've always been a big fan of pizza huts pan pizza.  It's not as good as it used to be, but still one of my favorites.
Trancending time, an age old battle with no victor...

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Thick crust, or thin?

Offline Wayne

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Re:Pizza Hut Pan Pizza
« Reply #8 on: January 20, 2004, 01:21:23 AM »
Oh, also, you cooked the pizza in a pan on the pizza stone?
Trancending time, an age old battle with no victor...

An eternal struggle withthin every being...

The threads of fate which bind the very essence of existence...

Thick crust, or thin?


Offline Steve

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Re:Pizza Hut Pan Pizza
« Reply #9 on: January 20, 2004, 07:46:31 AM »
Looks great!!  ;D

Offline canadave

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Re:Pizza Hut Pan Pizza
« Reply #10 on: January 20, 2004, 10:32:01 AM »
And while we're all asking questions....what kind/brand of cheese did you use? :)

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Offline DKM

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Re:Pizza Hut Pan Pizza
« Reply #11 on: January 20, 2004, 10:57:02 AM »
The Pizza Hitt pan was my orginal favorite pizza and still is my favorite from a 'fast food' pizza chain.

Thanks I'll schedule it for next Tuesday or Wednesday.

Have 3 pizzas to try over the next week.

DKM
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Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #12 on: January 20, 2004, 11:21:38 AM »
Yes, I cooked it in the pan placed on the pizza stone.  I have the stone on the lowest rack in the oven and preheated the oven at 500 degrees for about 40 minutes before cooking it.

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #13 on: January 20, 2004, 11:25:17 AM »
I used Stella's shredded low moisture part skim mozzarella cheese from Sam's.
« Last Edit: January 20, 2004, 09:50:19 PM by xPHmgr »

Offline Pierre

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Re:Pizza Hut Pan Pizza
« Reply #14 on: January 23, 2004, 05:17:32 PM »
looks just like the Pizza Hut pan pizza served here in Germany & France. Just that the dough is a tad thicker/ higher.

The best Pizza Hut I ever visited is in France, in Valle' de Noisé (just east of Paris) and serves the best pan pizza I ever ate. The sauce is much more distinctive. The spices in the sauce are just better proportioned. A really great pan pizza.  ;D Obviously there are regional differences. Before my visit there I always thought that the sauce is made the same everywhere (premanufactured, packaged and shipped).

I tried to recreate their pan pizza a few times and found the recipes I used too sweet and too dense. But I think I'll give xPHmgr's recipe a try since the results in pictures sure look very good. Interesting: Glad to see xPHmgr's usage of weighed cups, Thanks.


« Last Edit: March 04, 2004, 03:16:07 PM by Pierre »

Offline Pierre

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Re:Pizza Hut Pan Pizza
« Reply #15 on: January 23, 2004, 05:23:02 PM »
I guess the powdered milk (or whey) is added to get the crust browner?

Or does it serve another purpose (for flavor or texture)?


Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #16 on: January 23, 2004, 06:04:23 PM »
I do not know the purpose of the powdered milk, I just remembered that they used it.

As for the thickness of the dough, if you let it rise more before putting it into the refrigerator that should do the trick.  I may have "rushed" it a little.

We made the sauce in the store.  We used tomato sauce and premixed packages of spices.  I don't know if the sauce is made the same way now or anything about the sauce in any other country other than the US.


Offline Randy

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Re:Pizza Hut Pan Pizza
« Reply #17 on: January 23, 2004, 06:31:43 PM »
It does look tasty.  Now I have one more pizza to add to my list to try.

Nice pizza.  Nice pictures.

Randy

Offline itsinthesauce

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Re:Pizza Hut Pan Pizza
« Reply #18 on: January 23, 2004, 08:03:30 PM »
XPH, great job! What does the powdered milk do to the recipe?

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #19 on: January 23, 2004, 09:09:49 PM »
I'm not sure what it does all I know is that when I worked for Pizza Hut they added some powdered milk to their pan pizza dough.

So I basically took the NY style recipe from this site and changed it to use vegetable oil like they used and added some powdered milk.

The pizza turned out great.  I will try another one this next week just to see if it was a fluke or if it is a reliable recipe.  I'll let you all know what I find out.

Offline canadave

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Re:Pizza Hut Pan Pizza
« Reply #20 on: January 24, 2004, 02:50:01 AM »
This may be a stupid question, but is "vegetable oil" the same as "olive oil"?  If not, what's the purpose of using the v. oil instead of the o. oil?

Dave

Offline Wayne

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Re:Pizza Hut Pan Pizza
« Reply #21 on: January 24, 2004, 03:07:25 AM »
I made a batch of dough today which I will use tomorrow to make a pizza according to this recipe.  I don't know what caused this, but the dough had a different texture than when I normally make pizza.  If anyone has mad emozerella using the kit from new england cheesemaking, think of how the cheese feels after you tak eit out of the microwave the last time and knead it for awhile.  It was like that.  Very smooth and dense.  Also stronger than usual.  I liked the texture and am anxious to see how the finished product will come out.  I'll let you know how it tastes.  Wish I had a digicam so I could post a comparison photo.  

Oh and does anyone else find removablr bottom deep dish pans a bit troublesome when it comes to oiling them?  Mine alway sleaks a bit out of the bottom.  I had to cover t with a layer of plastic wrap, then aluminum foil, then more plastic wrap because it left a huge puddle of vegetable oil on the table.  And judging from the bottom of the crusts in pizza huts pan pizzas, I would say they use alot of oil per pan.  I hope mine doesn't leak too much more.  It would be a shame.  Anyway I'm gonna be dreaming of pizza tonight, and eating it tomorrow.  Only time will tell I suppose.
Trancending time, an age old battle with no victor...

An eternal struggle withthin every being...

The threads of fate which bind the very essence of existence...

Thick crust, or thin?

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #22 on: January 24, 2004, 09:29:25 AM »
Vegetable oil is different from olive oil.  I read the ingredients on the lable from the bottle that is marketed as "All Natural Pure Vegetable Oil" and all it has is soybean oil.  So, I guess what I used was really soybean oil.  Now I am wondering if there are different "vegetable oils"...

The pans that we used at Pizza Hut did not have removable bottoms.  The amount of oil that we used to oil the pans before putting the dough in the pan was 1 oz for small, 2 oz for medium and 3 oz for large.  I have a very large pan so I used 4 oz.  I would adjust the amount of oil to the size of pan that you are using.  I don't remember what sizes the small medium and large pizzas were at Pizza Hut.

 I don't know how this will come out in a removable bottom pan and I would think it would be a mess both out of and in the oven.  Let us know how it turns out though.

Offline Pierre

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Re:Pizza Hut Pan Pizza
« Reply #23 on: January 24, 2004, 07:03:41 PM »
I did some research on the milk powder, here's what I found out:

The milk powder (or whey powder) is used to induce the browning effect (or maillard reaction).

Whey is high in lactose (milk sugar), which has a very low sweetness value, but significantly contributes to crust color development. So, by adding whey to your dough formula, you can get crust color development without unwanted sweetness.

If you want that browning effect that sugar usually produces but not the sweetness then try adding up to 3 percent whey, based upon the flour weight to your dough. Reduce the sugar or leave it out.

Most likely added by pizza hut to keep the baking time shorter and still get the browning effect for the dough.
« Last Edit: February 23, 2004, 04:20:20 PM by Pierre »

Offline DKM

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Re:Pizza Hut Pan Pizza
« Reply #24 on: January 25, 2004, 08:32:33 PM »
This is back on the schedule for Wednesday.  I'm really looking forward to it.

DKM
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