Author Topic: Pizza Hut Pan Pizza  (Read 145006 times)

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Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #250 on: January 16, 2013, 10:04:25 AM »
Just because something was published in a book doesn't mean it it's better or gospel.
What the  ???
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Offline Pizzamaster

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Re: Pizza Hut Pan Pizza
« Reply #251 on: January 16, 2013, 04:04:51 PM »
What the what lol? You're saying everything your grandma or mom or whomever made when you were a kid came out of a book? That everything you make is prepared by someone else's standard? There is no one right way to do things is all I said. If someone likes more or less of something and it works for them that doesn't mean it's wrong.

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #252 on: January 16, 2013, 08:27:07 PM »
What the what lol? You're saying everything your grandma or mom or whomever made when you were a kid came out of a book? That everything you make is prepared by someone else's standard? There is no one right way to do things is all I said. If someone likes more or less of something and it works for them that doesn't mean it's wrong.
Actually, I was questioning what was written. And I didn't read it in a book, Peter linked to something said at PMQ by our very own Tom Lehmann "The Dough Doctor" http://www.pizzamaking.com/forum/index.php/topic,213.msg231564.html#msg231564

But it's all good Pizzamaster... ;)
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Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #253 on: June 12, 2013, 08:17:24 PM »
This is my first attempt at making a Pizza Hut pan pizza clone. I generally make New York-style pizzas but my family loves Pizza Hut. The recipe I used for this was the 22 ounce scaled version that Pete-zza calculated in another thread. My directions are as follows:

The yeast was added to the water and allowed to activate and dissolve for 10 minutes. Next, I mixed in the salt, sugar, and dry non-fat milk. This combination was poured into a KitchenAid mixer followed by flour and vegetable oil. After a 10 minute kneed using the hook attachment, I let the dough rest, covered, inside the mixing bowl for 10 minutes before rolling it out into a 12-inch circle. The dough was then placed into a Chicago Metallic Non Stick 14-Inch Deep Dish Pizza Pan (epicalien recommended this pan earlier in this thread) with 4 ounces of vegetable oil placed in the bottom. The top was covered using plastic wrap and the dough was proofed for 1 hour. Afterwards, I placed the dough into the refrigerator for approximately 12 hours. It was removed 2 hours before baking.

I preheated the oven to 500F with a FibraMent stone placed on the middle rack. Before topping, I slightly depressed the middle of the dough, leaving a 1 inch edge-crust. The pizza was topped with Jackie Tran's sauce recipe, which was a near-perfect imitation of Pizza Hut's. I used 2 cups of low moisture part skim mozzarella (though I saw an ex-Pizza Hut employee say that they used 3 cups on their large pan pizzas, 4.5 if it's a cheese pizza). Half of the cheese was put on top of the sauce, followed by diced onions and green peppers, then the other half of the cheese. I finished topping it with pepperonis. Before going into the oven, I sprayed the edge crust with a vegetable oil cooking spray. The pizza was baked for 12 minutes on the stone.

The pizza turned out great and it will be a recipe that I try again in the future. Thanks to everyone who put in effort on cloning this!

Peter.

I want to make this one but ferment time is only 12hrs.  I want to do a 24hr cold ferment instead.  How should I adjust the yeast?
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Offline Pete-zza

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Re: Pizza Hut Pan Pizza
« Reply #254 on: June 13, 2013, 12:05:04 PM »
I want to make this one but ferment time is only 12hrs.  I want to do a 24hr cold ferment instead.  How should I adjust the yeast?
Nate,

The answer depends on whether you make your dough in the same way and under the same conditions as xsosx did. While we know how xsosx made and managed the dough for his pizza, we don't know at what temperature the dough fermented. We can only assume that his dough went from room temperature into a refrigerator that might have been at around 40 degrees F. If you make and manage your dough exactly like xsosx did and your refrigerator temperature is around 40 degrees F, I would simply cut the amount of ADY in half, to reflect your longer fermentation window. If your refrigerator temperature runs higher or lower than normal, you will have to tweak the amount of ADY in one direction or the other to compensate.

Peter

Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #255 on: June 13, 2013, 08:22:37 PM »
Nate,

The answer depends on whether you make your dough in the same way and under the same conditions as xsosx did. While we know how xsosx made and managed the dough for his pizza, we don't know at what temperature the dough fermented. We can only assume that his dough went from room temperature into a refrigerator that might have been at around 40 degrees F. If you make and manage your dough exactly like xsosx did and your refrigerator temperature is around 40 degrees F, I would simply cut the amount of ADY in half, to reflect your longer fermentation window. If your refrigerator temperature runs higher or lower than normal, you will have to tweak the amount of ADY in one direction or the other to compensate.

Peter

Ok thanks.
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Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #256 on: June 15, 2013, 03:38:26 PM »
Peter.



Peter,

I want to make a 12' pie using the pan below.  Is your recipe for a 12' or 14'?  I also forgot to mention I will be using IDY instead.  How does that change my yeast amount for a 24hr ferment?

Nate
« Last Edit: June 15, 2013, 03:42:21 PM by pythonic »
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Offline Pete-zza

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Re: Pizza Hut Pan Pizza
« Reply #257 on: June 15, 2013, 03:53:46 PM »
I want to make a 12' pie using the pan below.  Is your recipe for a 12' or 14'?  I also forgot to mention I will be using IDY instead.  How does that change my yeast amount for a 24hr ferment?
Nate,

The recipe you referenced is for a 14" pan. For the 12" pan, you perhaps want to use the recipe as recited at Reply 12 at http://www.pizzamaking.com/forum/index.php/topic,4607.msg62351.html#msg62351. The amount of yeast (ADY) for the 12" pan recipe is 1.18518%. That converts to about 0.90% IDY. So long as you make and manage the dough like xsosx did, and assuming roughly the same temperatures, I would cut the 0.90% figure in half, or 0.45% IDY.

Please let us know how things work out with those changes.

Peter

Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #258 on: June 15, 2013, 04:24:33 PM »
Thanks again Peter.  I'm making this on Tues so I will be sure to post pics.

Nate
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Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #259 on: June 16, 2013, 09:51:24 PM »
Peter,

Do u think this aluminum American metal craft or my dark Chicago metallic pan will produce the best results?  I want to also make a test pizza in a 9in pan.  I saw in another thread u referenced that a 14in was 22oz, 12in was 16oz.  Am I to assume that a 9in would be 9-10oz?

Nate
« Last Edit: June 16, 2013, 10:15:16 PM by pythonic »
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Offline Pete-zza

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Re: Pizza Hut Pan Pizza
« Reply #260 on: June 17, 2013, 07:40:23 AM »
Do u think this aluminum American metal craft or my dark Chicago metallic pan will produce the best results?  I want to also make a test pizza in a 9in pan.  I saw in another thread u referenced that a 14in was 22oz, 12in was 16oz.  Am I to assume that a 9in would be 9-10oz?
Nate,

The dark seasoned pan should be the better choice. You can see an example of a PH seasoned pan on eBay at http://www.ebay.com/itm/DEEP-DISH-PIZZA-HUT-PIZZA-PAN-WELL-SEASONED-PERSONAL-PAN-SIZE-KALON-NON-STICK/400477052432?rt=nc&_trksid=p2047675.m1851&_trkparms=aid%3D222002%26algo%3DSIC.FIT%26ao%3D1%26asc%3D163%26meid%3D8439300468944658341%26pid%3D100005%26prg%3D1088%26rk%3D1%26sd%3D150992570474%26#ht_2203wt_1083. If you do a search on eBay for PH pans, you will see several more exampes.

To make a 9" pizza gets to be tricky because the size of the dough piece is smaller than the size of the pan. This issue was discussed at Reply 136 at http://www.pizzamaking.com/forum/index.php/topic,213.msg84113.html#msg84113. If you read Reply 136 and the following posts up to and including Reply 140, you will see how to modify the original dough formulation for the 9" pan. You will have to use the thickness factor approach.

Peter

Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #261 on: June 17, 2013, 07:58:36 AM »
I ended up going with 9.5oz and it definitely wasnt enough because my patty was only 1/4in thick.  I read u want 1/2 to 3/4.  Also it took 5hrs to rise enough to touch the sides of the pan.  I'm gonna bake this tonight and probably up yeast to .90%.
« Last Edit: June 17, 2013, 08:02:46 AM by pythonic »
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Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #262 on: June 17, 2013, 10:25:04 PM »
Here is my first attempt.  I over baked it by 3 mins I think because the bottom was alot darker than the sides.  I was going for more color on the crust.  15 min.   Over sauced it as well. 
Also it was only half the thickness of what it's supposed to be since I came up short on the recipe and yeast.  Live and learn.

Nate
« Last Edit: June 17, 2013, 10:37:32 PM by pythonic »
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Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #263 on: June 18, 2013, 10:08:21 AM »
I would hit that like a madman...nevah too much sauce for Bob!  :drool:
I sure hope you do this again Nate, you should be able to dial 'er in now mate.
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Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #264 on: June 18, 2013, 06:31:31 PM »
I would hit that like a madman...nevah too much sauce for Bob!  :drool:
I sure hope you do this again Nate, you should be able to dial 'er in now mate.

Bob,

I would put this pizza in the category of "looked better than it tasted".  I gave it a 3 out of 10.  Needs lots of work. 
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Offline gonella

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Re: Pizza Hut Pan Pizza
« Reply #265 on: June 22, 2013, 05:21:39 PM »

Offline grathan

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Re: Pizza Hut Pan Pizza
« Reply #266 on: June 23, 2013, 10:12:00 AM »
Had pizza hut last night.
Proofing in swaths of oil is definitely key. Also some type of no-knead dough.


Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #267 on: June 23, 2013, 11:20:18 AM »
Had pizza hut last night.
Proofing in swaths of oil is definitely key. Also some type of no-knead dough.
What do you mean by that Mike; thanks.
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Offline Pete-zza

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Re: Pizza Hut Pan Pizza
« Reply #268 on: June 23, 2013, 06:42:41 PM »
I doubt that there is any no-knead dough involved. PH went to frozen dough for its pan pizzas many years ago. The only places I am aware of that use fresh dough are PH stores outside of the U.S. and Canada.

Peter

Offline pythonic

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Re: Pizza Hut Pan Pizza
« Reply #269 on: June 24, 2013, 12:53:37 PM »
What do you mean by that Mike; thanks.

He means letting the dough soak up that oil for some hours is key to getting that texture right.  I agree.
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Offline grathan

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Re: Pizza Hut Pan Pizza
« Reply #270 on: June 29, 2013, 09:36:50 AM »
I doubt that there is any no-knead dough involved. PH went to frozen dough for its pan pizzas many years ago. The only places I am aware of that use fresh dough are PH stores outside of the U.S. and Canada.

Peter

The texture to me seems to have a structure similar to no-knead. I worked at one when I was a teenager some 20 years ago. The frozen puck was perhaps 1/10th the size of a finished pie. It was kneaded perhaps, but I am thinking not just to keep the size down for shipping, though perhaps it could be compressed after kneading.

Offline nyquilnu

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Re: Pizza Hut Pan Pizza
« Reply #271 on: August 31, 2013, 11:42:00 PM »
My first attempt at this also my first picture post on pizzamaking.  ::) Thanks to xPHmgr, Pete-zza and Jackie Tran.  :pizza:


Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #272 on: September 21, 2013, 11:50:44 AM »
Here is a version of "pizza hut origial pan pizza" that I came across. Don't ask how I got it or else I'd have to kill ya >:D  I don't know if this is anything close to what you pizza hutters are making or using, so I can't vouch for it's authenticity. I haven't tried it.

Pizza Hut Original Pan Pizza                       


                   1 1/3 cups  Warm water (105F)
                      1/4 cup  Non-fat dry milk
                     1/2 teas. Salt
                       4 cups  Flour
                      1 Tbls.  Sugar
                        1 pk.  Dry yeast
                      2 Tbls.  Vegetable oil (for dough)
                        9 Oz.  Vegetable oil (3 oz. per pan)
                               Butter flavored Pam

   Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
   water and stir to mix well. Allow to sit for two minutes. Add oil
   and stir again. Add flour and stir until dough forms and flour is
   absorbed. Turn out on to a flat surface and knead for about 10 minutes.

   Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
   oil in each making sure it is spread evenly. Using a rolling pin,
   roll out each dough ball to about a 9" circle. Place in cake pans.
   Spray the outter edge of dough with Pam. Cover with a plate. Place
   in warm area and allow to rise for 1 to 1 1/2 hours.

            Sauce:
                1 8 Ounce Can Tomato Sauce
                1 Teaspoon Dry Oregano
              1/2 Teaspoon Marjoram
              1/2 Teaspoon Dry Basil
              1/2 Teaspoon Garlic salt

   Combine and let sit for 1 hour.

      For Each Nine Inch Pizza:

      1. Preheat oven to 475F
      2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
      3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
      4. Place toppings of your choice in this order:
         Pepperoni or Ham
         Vegetables
         Meats (cooked ground sausage or beef)
      5. Top with 3 Oz. mozzarella cheese
      6. Cook until cheese is bubbling and outer crust is brown.
      7. Cut in six slices.

Im going to test this dough today. Post some pics if it tunrs out good enough!

Offline Morgan

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Re: Pizza Hut Pan Pizza
« Reply #273 on: September 29, 2013, 04:55:31 PM »
This was good and my first pizzahut clone, but definitely not last!

Offline goku

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Why was my dough still raw on the inside?
« Reply #274 on: October 15, 2013, 10:30:31 PM »
Hello...

I followed the recipe to the T but my dough turned out to be raw on the inside. Does anyone know why?