Author Topic: Pizza Hut Pan Pizza  (Read 140510 times)

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Offline FeCheF

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Re: Pizza Hut Pan Pizza
« Reply #200 on: November 21, 2011, 01:24:17 PM »
Well, I tried this recipe last night and was very unhappy. The crust was really dry and way too crunchy on the bottom. I followed the recipe and baked it on my pizza stone for 15 minutes. I  preheated to 500 and lowered to 450 for the 15 minute bake time. The bottom wasnt burnt at all and was golden brown but was so crunchy it tore up the roof of my mouth. Very dissapointing to say the least. Anyway here are some pics.

Also it was refigerated overnight and flavor of crust was very bland.
« Last Edit: November 21, 2011, 01:27:41 PM by FeCheF »


Offline rcbaughn

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Re: Pizza Hut Pan Pizza
« Reply #201 on: May 03, 2012, 04:52:29 PM »
Does anyone else think that this pizza is almost better reheated in the oven than it is fresh?! I reheated a slice last night and I swear is was crispier but more tender at the same time. The toppings seemed like they were more flavorful as well and the sauce had integrated into the crust ever so slightly. I am very impressed with this pizza though after last night, to me the ability of a pizza to reheat well is the sign of a good pie.
More is better..... and too much is just right.

Offline DNA Dan

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Re: Pizza Hut Pan Pizza
« Reply #202 on: May 03, 2012, 06:45:34 PM »
For replicating PH it actually doesn't look bad at all. Did you use a lot of oil in the pan? Perhaps it was cooked a bit too hot?

Offline rcbaughn

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Re: Pizza Hut Pan Pizza
« Reply #203 on: May 11, 2012, 10:20:28 PM »
I've noticed most people baking these pies use a darker colored 14" pan, but all I can find locally in that size range is light aluminum pans from smaller kitchen stores. I even checked the stock at my local restaurant supply store. The aluminum ones I have found are relatively cheap at $7, but I hate to buy one and it not turn out the pie that I am shooting for, it would have no other use in my kitchen. Has anyone had great luck with light colored aluminum pans? This is my second favorite pizza style so far next to the Mellow Mushroom clone, so I'd like to at least get good equipment to make it on.

P.S. - I have been rising and baking mine on a flat 15" cutter pan and I feel like that may be the reason I am not getting as pronounced of a cornicione since the pie doesn't have a pan wall to "climb." It also makes for quite a mess when you move the pan around. Oil spills everywhere and losing any amount of oil isn't good for the frying of the bottom I bet.
More is better..... and too much is just right.

Offline Pete-zza

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Re: Pizza Hut Pan Pizza
« Reply #204 on: May 12, 2012, 07:50:29 AM »
I've noticed most people baking these pies use a darker colored 14" pan, but all I can find locally in that size range is light aluminum pans from smaller kitchen stores. I even checked the stock at my local restaurant supply store. The aluminum ones I have found are relatively cheap at $7, but I hate to buy one and it not turn out the pie that I am shooting for, it would have no other use in my kitchen. Has anyone had great luck with light colored aluminum pans? This is my second favorite pizza style so far next to the Mellow Mushroom clone, so I'd like to at least get good equipment to make it on.

Cory,

Unless you purchase a dark anodized deep-dish pan, which requires no seasoning, or unless you purchase a used deep-dish pan that is already seasoned (e.g., on eBay or elsewhere), you might season your aluminum deep-dish pan. As you will note from Tom Lehmann's posts over at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=8016&p=55383&hilit=#p55280, he suggests that you season the outside of the pan. The inside of the pan will become seasoned over time with normal use.

Peter

buceriasdon

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Re: Pizza Hut Pan Pizza
« Reply #205 on: May 12, 2012, 08:48:31 AM »
I second Peter's recommendation to season a bare aluminum pan if necessary. I just seasoned a steel large muffin pan to bake my slider rolls and sprayed a light coat of kitchen spray, baked it for a hour at 400 or until dry, then repeated the process. Maybe even three times if needed. It is quite dark and the rolls fall out quite easily.  Don't use olive oil, a light coat of Pam is better.
Don

Offline CDNpielover

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Re: Pizza Hut Pan Pizza
« Reply #206 on: May 12, 2012, 10:50:56 AM »
I had an aluminium pan, too, and seasoned it using about 4 cycles of corn oil in a hot oven.  worked great.  just do a google search for how to season a pan.

Offline rcbaughn

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Re: Pizza Hut Pan Pizza
« Reply #207 on: May 12, 2012, 12:41:34 PM »
I had no idea that you seasoned aluminum as you would cast iron, that is a completely new concept and an exciting one at that. I have quite a few newer pans at home that could use this treatment. I will be sure to give this a go this next week when I get back to college and do the research on it then too. Thanks a ton guys. -Cory
More is better..... and too much is just right.

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #208 on: May 12, 2012, 08:28:29 PM »
Does anyone else think that this pizza is almost better reheated in the oven than it is fresh?! I reheated a slice last night and I swear is was crispier but more tender at the same time. The toppings seemed like they were more flavorful as well and the sauce had integrated into the crust ever so slightly. I am very impressed with this pizza though after last night, to me the ability of a pizza to reheat well is the sign of a good pie.
Oh yes....I think there is a thread on that somewhere Cory. Lots of people have been discovering the reheat in a frying pan trick. I use a cast iron pan...much easier than heating the oven up and as many have found out , it can turn some pizzas into something quite different and even better.

Bob
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Offline rcbaughn

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Re: Pizza Hut Pan Pizza
« Reply #209 on: May 14, 2012, 09:21:34 PM »
Oh yes....I think there is a thread on that somewhere Cory. Lots of people have been discovering the reheat in a frying pan trick. I use a cast iron pan...much easier than heating the oven up and as many have found out , it can turn some pizzas into something quite different and even better.

Bob

I haven't done the pan method but I have heard of it. It sure would be a lot more efficient instead of waiting on my stone to get up to temp and when the pan is covered you'd get the same effects of the oven as well. Next time I'll give that a go, thanks for reminding me of that.
More is better..... and too much is just right.

Offline DarqMan

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Re: Pizza Hut Pan Pizza
« Reply #210 on: May 14, 2012, 11:06:47 PM »
When I was a kid, Pizza Hut pan pizza was always my fav.  Just one question for anyone who has successfully made this pizze.  The recipe states to add 4oz oil to the pan before adding the dough to let it rise.  Is 4oz an accurate measurement?  That's half a cup....  ???

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #211 on: May 14, 2012, 11:20:17 PM »
I haven't done the pan method but I have heard of it. It sure would be a lot more efficient instead of waiting on my stone to get up to temp and when the pan is covered you'd get the same effects of the oven as well. Next time I'll give that a go, thanks for reminding me of that.
Using the lid won't give the same effects as the oven...you'll see...
I jus drape a piece of aluminum foil, shiney side down
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Offline rcbaughn

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Re: Pizza Hut Pan Pizza
« Reply #212 on: May 15, 2012, 01:55:10 AM »
Oh so just tent the skillet with foil while I'm reheating the slice instead of putting on the cast iron lid for a sec?
More is better..... and too much is just right.

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #213 on: May 15, 2012, 11:41:01 AM »
Yes,lets the steam out but still helps to melt the cheese....you can make the crust really crispy using this method and that's why I said the end result is often something even better than what you started with...
"Care Free Highway...let me slip away on you"

Offline rcbaughn

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Re: Pizza Hut Pan Pizza
« Reply #214 on: May 16, 2012, 01:24:44 AM »
Thanks a lot for the tip! I tried this tonight and it worked pretty well. I may or may not have put just a touch of butter in the pan though before adding the pizza..... :-D It tasted awesome awesome awesome.
More is better..... and too much is just right.

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #215 on: May 16, 2012, 10:55:21 AM »
Good deal... that's what I meant about being able to make the crust really crispy and changing the whole profile. Try corn oil next time....works great on deep dish...
"Care Free Highway...let me slip away on you"

Offline PowerWagonPete

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Re: Pizza Hut Pan Pizza
« Reply #216 on: July 12, 2012, 09:06:13 AM »
PowerWagonPete's a Pizza Slut Pan Pizza...

http://ramchargercentral.com/open-discussions/hey-greg/   ;D


Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #217 on: July 12, 2012, 10:08:20 AM »
Pete,

You don't give yourself enough credit...that pie is NOT "dead on" to a big rip-off PH pizza. You did nail something there though....sum'in awesome!   ;)

Man.....now I got another on the to-do list   :'(

Bob
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Offline PowerWagonPete

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Re: Pizza Hut Pan Pizza
« Reply #218 on: July 12, 2012, 10:41:48 AM »
Pete,

You don't give yourself enough credit...that pie is NOT "dead on" to a big rip-off PH pizza. You did nail something there though....sum'in awesome!   ;)

Man.....now I got another on the to-do list   :'(

Bob

LOL   ;)  ;)

The sad truth is, both pan and Sicilian-type pizzas tend to wipe us both out so we'll end up spending a romantic evening together slobbering all over our respective recliners instead of each other.  That stuff puts you in a coma quicker than eating Thanksgiving turkey during a Detroit Lions football game.  Today's television is much more palatable when viewed through the eyelids, however, so there is an advantage there.   ::)

Yeah, the to-do list never seems to get any shorter, huh Bob?   :)

I went back into both threads and fixed the fubar hyperlinks.  Everything should work just fine now.   ;D
« Last Edit: July 13, 2012, 02:15:22 PM by PowerWagonPete »

Offline Giggliato

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Re: Pizza Hut Pan Pizza
« Reply #219 on: September 16, 2012, 11:11:25 AM »
When I was a kid, Pizza Hut pan pizza was always my fav.  Just one question for anyone who has successfully made this pizze.  The recipe states to add 4oz oil to the pan before adding the dough to let it rise.  Is 4oz an accurate measurement?  That's half a cup....  ???

That sounds about right lol, I used to oil the Pizza Hut pans. On a side note I recently deep fried a disk before baking and in the end the taste reminded me of the pizza hut pan pizza.

Offline junkbot

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Re: Pizza Hut Pan Pizza
« Reply #220 on: October 09, 2012, 05:04:38 PM »
Is there any way to make this recipe into a no-knead dough? Kitchen is tiny, and I don't have a stand mixer.

Offline Steven 86

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Re: Pizza Hut Pan Pizza
« Reply #221 on: October 14, 2012, 05:17:58 PM »
Recipe works OK, however after weeks of refinement I think I might have just cracked it.

I am using a "pizza maker" pizza oven (which reaches heat of around 570 deg f) so have an unfair advantage.


Nonetheless with the current recipe I have found the pizza to be either to anaemic or too overcooked.

I think increasing the proportion of milk powder (to increase browning) and increase water has made a big difference. I also think using a cast iron pan (i use a skillet) and having a double rising process will make this the best it can be.


Here's my version below. As i said my pizza oven may help but I believe the following amendments should give an improved version in a conventional oven (i'll try this sometime):


For 3 pizzas:


To pan of bread mixer add:

Wet ingredients : add 1 and 1/2 cups of warm water and 2 tbsp olive oil.

Dry ingredients: On top add 4 and 1/8 cups of all purpose flour, 1/2 cup skimmed milk powder (e.g. marvel), 1 tsp salt, 1 tbsp brown sugar, 1 package yeast (7grams).

Allow bread machine to knead for 10 minutes.

When kneaded, coat dough in thin layer of olive oil in a bowl. Cover bowl and allow to rise for half an hour.

Add 1.5 oz olive oil (with optional garlic salt) to 10 inch cast iron skillets.

Roll out around 1/4 inch thick, and put in skillet. Cover skillet (as air tight as possible), with a solid cover.

put in an oven warmed to 95 deg c which has been switched off.

Allow to rise for an hour.

Take out, spray crust with spray release (e.g. fry light). Top with sauce, cheese then toppings, then oregano.

Heat pizza oven to 2, put pizza in and then switch to nearly 3. If using conventional oven put the skillet on a preheated pizza stone on the top rack. Preheat the oven on full whack for a full half an hour before doing so.

Cook for around 7 mins.

Someone please try and let me know what you think!


Thanks


Offline slybarman

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Re: Pizza Hut Pan Pizza
« Reply #222 on: November 30, 2012, 10:12:19 AM »
Is the recipe in the OP, the current go-to recipe for Pizza Hut pan pizza at home, or has someone built a better mouse trap over the years in another thread?

My 6 year old son had pan pizza the other day and is now hooked. :)

Offline slybarman

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Re: Re: Pizza Hut Pan Pizza
« Reply #223 on: January 10, 2013, 06:21:48 PM »
I am going to try this one over the weekend.  A couple questions:
1) is a cast iron skillet appropriate for making pan pizza?
2) am I putting the cold pan and dough into the oven? Does the cold pan heat up quickly enough on its own?

Offline Chicago Bob

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Re: Re: Pizza Hut Pan Pizza
« Reply #224 on: January 10, 2013, 06:28:34 PM »
I am going to try thisnone over the weekend.  A couple questions:
1) is a cast iron skillet appropriate for making pan pizza?
2) am I putting the cold pan and dough into the oven? Does the cold pan heat up quickly enough on its own?
Steven 86 cast iron pan method looks pretty good, no?  1 post above yours...
"Care Free Highway...let me slip away on you"