Author Topic: Pizza Hut Pan Pizza  (Read 119661 times)

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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 »
If you can dodge a wrench you can dodge a ball.

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. 
If you can dodge a wrench you can dodge a ball.

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?

Offline Morgan

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Re: Why was my dough still raw on the inside?
« Reply #275 on: December 11, 2013, 05:27:34 AM »
Hello...

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

I guess you just took it out too early.

Offline getchai

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Re: Pizza Hut Pan Pizza
« Reply #276 on: February 27, 2014, 09:45:52 PM »
Wow! Great recipe and comments. I created a custom size using the dough calculator and Pete-zza's percentages. The dough sat in the fridge overnight and then in the pan for an hour prior to cooking. I used Jackie Tran's sauce recipe which I also let sit overnight. The cheese was 100% mozzarella cheese. It was cooked in a deep dish pan on a preheated stone at 475. I put ~1oz of olive oil at the bottom of the pan. It tasted like pizza hut! There is no kosher pizza hut here in MA so I am extra excited to be able to eat it again.  :drool:

Offline dmckean44

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Re: Pizza Hut Pan Pizza
« Reply #277 on: February 27, 2014, 10:16:56 PM »
I'm curious, has anyone cloned pizza hut sausage?

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #278 on: February 27, 2014, 10:17:01 PM »
Wow! Great recipe and comments. I created a custom size using the dough calculator and Pete-zza's percentages. The dough sat in the fridge overnight and then in the pan for an hour prior to cooking. I used Jackie Tran's sauce recipe which I also let sit overnight. The cheese was 100% mozzarella cheese. It was cooked in a deep dish pan on a preheated stone at 475. I put ~1oz of olive oil at the bottom of the pan. It tasted like pizza hut! There is no kosher pizza hut here in MA so I am extra excited to be able to eat it again.  :drool:
Good looking pizza...bottom is spot on from where I sit. Might want to try different mozz cheeses....was this one a "low moisture" or "part skim" getchai?   Nice work.  :chef:

Bob
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Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #279 on: February 27, 2014, 10:21:48 PM »
I'm curious, has anyone cloned pizza hut sausage?
Have they come out with something that might be a "fresh" sausage? Otherwise, the old school pork or beef "topping" is a highly processed nugget, pellet, rabbit....you get the idea. Hormel sells sausage "crumbles". They're pretty close.

Bob
"Care Free Highway...let me slip away on you"


 

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