Author Topic: Pizza Hut Pan Pizza  (Read 144194 times)

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Offline Wayne

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Re:Pizza Hut Pan Pizza
« Reply #25 on: January 25, 2004, 09:33:25 PM »
WellI made one saturday and overall it came out great.  I really liked the texture of the dough, although I had 2 problems with my pizza that were completely unrelated to the dough recipe.

1.  I cooked it a bit too long (not burnt, just a little overdone).  The bottom was dark brown instead of golden brown.  I was paranoid that the middle wasn't cooking so I left it in for almost 20 minutes.  Well now I know better for th enext one.

2.  I used Hunts seasoned tomato sauce for pizzas as the base for my sauce this time.  All I can say about this product is  ...DISGUSTING...  I went ahead and used th esauce but it was probably the worst pizza sauce I have ever made.  I'm going to stick to my usual recipe next time and go for the perfect pan pizza.

Aside from these 2 things, the pizza came out very good.  I used pepperoni, mushrooms, and mild italian sausage for the toppings (and cheese of course).  Next time I will probably use at least 5 different meats.  But all in all I can't wait to try the recipe again.  This is definatly one of my favorite recipes now.  So glad you posted it.
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 #26 on: January 26, 2004, 10:42:59 AM »
I made another one on Sunday and it came out good but not as good as the first one did.  I changed three things:

 1. It was not the first pizza cooked ( I had some friends over and they wanted thin and not the pan so I cooked 2 medium thins and a small hand tossed first).

 2. I used more ingredients on this one (last time I just used cheese, peperonni, diced ham and black olive).

 3. I made the dough the previous day (about 24 hour time in the refrigerator and this time it was in the refrigerator only 4 hours).

I used cheese, peperonni, canadian bacon, ground beef (precooked, rinsed and drained), onion, mushroom and black olive to top it.  I used about the amount we would have a Pizza Hut possible just a tad more and I noticed it had standing moisture in the middle.

I cooked it for about 12 minutes and it was ready to come out from the crust color perspective.  I might have been able to keep it in the oven for another minute but probably not much longer than that.

I think next time I am thinking about only putting in 1 tablespoon of powdered milk and see if I can cook it longer (maybe 15 minutes or so) to get rid of some of the extra moisture.

Does that sound reasonable?

Also, I used the extra dough as a New York style crust and I was able to stretch it out fairly thin and some friends said that it tasted great.  I don't know if it was or wasn't good because I did not get a piece of it.
« Last Edit: January 26, 2004, 10:50:37 AM by xPHmgr »

Offline Randy

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Re:Pizza Hut Pan Pizza
« Reply #27 on: January 26, 2004, 11:52:11 AM »
It could be the moisture is coming from the olives and the onions if you added to many.
What temp was the oven?

Randy

Offline Steve

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Re:Pizza Hut Pan Pizza
« Reply #28 on: January 26, 2004, 12:17:52 PM »
What type of cheese are you using?

Whole Milk Mozzarella will cause a lot of excess water. I always use part-skim low-moisture mozzarella.
« Last Edit: January 26, 2004, 12:18:17 PM by Steve »

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #29 on: January 26, 2004, 12:29:13 PM »
I cooked the pizza at 500 degrees.  The oven had been on for about an hour and a half by the time the pan pizza went in but I did cook 3 other pizzas before the pan pizza.

I only used about 15 or so onion pieces (onion halved and then slice in 3/16" or so slices).  The black olives that i used I made sure they were not excessively wet.  The amounts were pretty much the same that we would have put on a super supreme pizza at Pizza Hut.

I used low moisture mozerella.  I like the way the cheese comes out of the oven but do not like how it is when a piece is reheated in the oven.  It seems to loose it's stringyness.


Offline Randy

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Re:Pizza Hut Pan Pizza
« Reply #30 on: January 26, 2004, 12:35:37 PM »
Do you think 500 is a bit high for a thick crust.

Randy

Offline DKM

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Re:Pizza Hut Pan Pizza
« Reply #31 on: January 26, 2004, 12:45:29 PM »
I would try around 450.

DKM
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Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #32 on: January 26, 2004, 11:05:33 PM »
Thanks!  I'll try 450 next time and I'll leave the recipe as it is and see what happens.

Offline Wayne

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Re:Pizza Hut Pan Pizza
« Reply #33 on: February 02, 2004, 12:12:23 AM »
I made another pan pizza this weekend.  Did everythign the same except...

Only use about 3/4 of the dough.  The remaining dough made 2 smaller pizzas.

Lowered the heat to 450 degrees.

I must say it came out just about perfect.  The crust was crispy and golden on the outside and soft on the inside.  There was no burntness to it anywhere.  

For toppings I used mushrooms, black olives, peperoni, mild italian sausage, and bacon.

This was one of the best pizzas I've ever made, and one of the best I've ever had in my life.  I will not be makign another until I get a pan without a removable bottom though because it makes a big mess.
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 Pierre

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Re:Pizza Hut Pan Pizza
« Reply #34 on: February 23, 2004, 04:18:55 PM »
Thanks!  I'll try 450 next time and I'll leave the recipe as it is and see what happens.

did you ever get back to making another pan pizza? Were you able to repeat the good results you had with the first Pan Pizza you made?

Wayne seems to be very happy with the results....

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #35 on: February 26, 2004, 10:59:13 PM »
I made it the same that I did the first time and it came out great.  I think the issue with the second pizza was too many ingredients which made it come out more watery in the center than I like.  When we made pan pizzas at PH I remember having the same issue if we used too many vegetables.

At this point I am going to keep the recipe as it is.  Both the first and last pizza that I made using this recipe I prepared the dough the day before and made it the next evening.  I will continue to do that too.

Give it a try.  Enjoy!

Offline Steve

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Re:Pizza Hut Pan Pizza
« Reply #36 on: February 27, 2004, 07:40:48 AM »
Would you mind if I used your pan pizza recipe on the main website? I'll be sure to cite you as the source of the recipe.  8)

stock

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Re:Pizza Hut Pan Pizza
« Reply #37 on: February 27, 2004, 10:36:11 AM »
i've always been a fan of pizza hut pan pizza, and so i'm eager to try this.  now if only i could speed up the rate at which i cook so i could have pizza more often.  as it is, i usually spend about an hour and forty-five minutes fiddling around with the pizza from the time i begin shaping the dough to the time i start eating the finished product

Offline xPHmgr

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Re:Pizza Hut Pan Pizza
« Reply #38 on: February 29, 2004, 02:44:38 PM »
Would you mind if I used your pan pizza recipe on the main website? I'll be sure to cite you as the source of the recipe.  8)

Nope.  I used one of the recipes I got from this site as a base and so it would only be fitting to be included.

I hope everyone enjoys it!

Offline YoMomma

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Re:Pizza Hut Pan Pizza
« Reply #39 on: March 02, 2004, 09:17:46 AM »
I tried this recipe yesterday and everyone agreed it is REALLY good.  I had to mess w/ it though, as I couldn't bring myself to put 4 oz of oil in the pan - afterall too much oil is my main complaint w/ ph pan pizza.  It was still way more oil than I have ever added to a crust and I believe it is what made it as crispy & tastey as it was.  I baked mine in my commercial Blodgett convection oven (w/ a wicked powerful fan) at 400 degrees for just less than 10 minutes.  This is a keeper!  Thanks for sharing.

Offline Steve

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Re:Pizza Hut Pan Pizza
« Reply #40 on: March 02, 2004, 10:56:49 AM »
xPHmgr,

Your're now a celebrity!  8)

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

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

Offline DKM

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Re:Pizza Hut Pan Pizza
« Reply #41 on: March 02, 2004, 12:02:17 PM »
Steve,

Are you going to update any of the other recipes?

DKM
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Offline Steve

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Re:Pizza Hut Pan Pizza
« Reply #42 on: March 02, 2004, 01:09:54 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...
« Last Edit: March 02, 2004, 01:10:27 PM by Steve »

Offline DKM

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Re:Pizza Hut Pan Pizza
« Reply #43 on: March 02, 2004, 04:27:00 PM »
Ill work on a couple if you want.  E-mail me.

DKM
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Offline Pierre

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Re:Pizza Hut Pan Pizza
« Reply #44 on: March 04, 2004, 03:22:32 PM »
Ditto....  if you need some help, let me know Steve.

Pierre

Offline Pierre

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Re:Pizza Hut Pan Pizza
« 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

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Re:Pizza Hut Pan Pizza
« Reply #46 on: March 10, 2004, 10:54:22 AM »
<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

Offline DKM

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Re:Pizza Hut Pan Pizza
« 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
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Offline itsinthesauce

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Re:Pizza Hut Pan Pizza
« Reply #48 on: March 10, 2004, 06:01:54 PM »
I've done it both ways and really can't tell the difference.

Offline Randy

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Re:Pizza Hut Pan Pizza
« Reply #49 on: March 10, 2004, 07:25:45 PM »
Pierre you get the prize for the most symmetrical pizza.
Looks mighty tasty.
Randy