I used to manage a Pizza Hut in the late 70's, early 80's and the Thick & Chewy was entirely different from the Pan crust. The Thick & Chewy was a 'bread' type crust, that I still make at home. The Pan crust used a different amount of yeast, salt, and used powdered milk. I have a recipe for the Pan, that is pretty close. You need to put about 3 oz of veg. oil in a 16 in. pan. At PH, we did 1 oz for the 9 in. pan, 2 oz for the 14 in. pan, 3 for the 16 in. pan., 1/2 oz for the personal pan. We would run the dough ball through the top rollers of the dough sheeter and put it in the pan to proof at room temperature, or by the ovens, (warmer there). The dough would fill out the pan and raise to the top, then we would refrigerate.
4-1/2 Cups Bread Flour (22.5 oz/637.9 grams)
1-1/2 Cups water (12.5 oz / 354.4 grams) 90 - 100 F
2 tsp. Active Dry Yeast (.27 oz. / 7.7 grams)
3 Tbl Powdered Milk (.5 oz / 14.2 grams)
1 tsp salt (.2 oz / 5.7 grams)
1 TBL Sugar (.42 oz / 11.9 grams)
2 TBL Oil (1 oz / 28.4)
I used my Kitchenaid dough mixer on 2 for 10 minutes. This will make a 16 in pizza.