Author Topic: Pizza Hut pan paydirt?  (Read 2627 times)

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Offline pythonic

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Pizza Hut pan paydirt?
« on: June 19, 2013, 10:33:59 PM »
We'll shall see in about 5 minutes.  Cut the oil in pan in half.  Increased the sauce and yeast.  Switched pans. Dropped temp to 475F.
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: Pizza Hut pan paydirt?
« Reply #1 on: June 19, 2013, 10:49:58 PM »
Looks like I wanted it too but no paydirt this time.  Need a little more oil in pan (2.5-3 TBSP) and longer ferment (this one was only 3.5hrs).  Definitely better then the last one i baked up.  Aluminum pan sucked too.

Nate

« Last Edit: June 20, 2013, 12:03:11 AM by pythonic »
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Online Chicago Bob

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Re: Pizza Hut pan paydirt?
« Reply #2 on: June 20, 2013, 05:20:04 PM »
Just now saw this....she sure does look full of beauty though Nate, dang!  :drool:
You are knock'in right on the door with this...I know you will get it. I do know that they use a boat load of oil under that crust. Recently read somewhere that a 12in. gets a 1/4 cup I believe.

Bob
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Offline pythonic

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Re: Pizza Hut pan paydirt?
« Reply #3 on: June 20, 2013, 06:09:41 PM »
Getting there Bob.  Need to find that happy medium for oil and rack position.

Nate
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Offline slybarman

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Re: Pizza Hut pan paydirt?
« Reply #4 on: June 20, 2013, 07:50:21 PM »
Looks good from here.


I had decent results with a cast iron pan.

Offline BBH

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Re: Pizza Hut pan paydirt?
« Reply #5 on: June 20, 2013, 08:42:20 PM »
What's not to like about that?  Great looking pizza...what are you trying to accomplish in regards to the amount of oil in the pan?

Offline Jackie Tran

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Re: Pizza Hut pan paydirt?
« Reply #6 on: June 20, 2013, 10:06:45 PM »
That looks delicous!  I want a slice... :drool:

Offline pythonic

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Re: Pizza Hut pan paydirt?
« Reply #7 on: June 21, 2013, 04:08:34 PM »
What's not to like about that?  Great looking pizza...what are you trying to accomplish in regards to the amount of oil in the pan?


The right crunch and moistness in the dough (preferably the back) is what I'm trying to achieve.  The first one I made had too much oil, this one had too little.

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

Offline pythonic

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Re: Pizza Hut pan paydirt?
« Reply #8 on: June 21, 2013, 04:12:42 PM »
That looks delicous!  I want a slice... :drool:

Send me a piece of Neo and I'll send one over.  LOL
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Online Chicago Bob

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Re: Pizza Hut pan paydirt?
« Reply #9 on: June 21, 2013, 04:21:51 PM »
Looks good from here.


I had decent results with a cast iron pan.
I think that is key to getting the crispy "fried" texture bottom.  Maybe not the cast iron pan; per say, but having the correct heat and a pan that conducts the heat proper to "fry" all that oil down below.
I too have tried it a couple different ways an can't seem to get it to.... good.  :drool:
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Offline slybarman

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Re: Pizza Hut pan paydirt?
« Reply #10 on: June 21, 2013, 08:15:01 PM »
I put the cadt iron on the stove burner set to medium for a couple minutes post bake. Seemed to crip it up.

Online Chicago Bob

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Re: Pizza Hut pan paydirt?
« Reply #11 on: June 21, 2013, 08:23:50 PM »
I put the cadt iron on the stove burner set to medium for a couple minutes post bake. Seemed to crip it up.
Ahhh...the 'ol easy peazzy trick; you sly "fly" guy you. Thanks Steve!!  :chef:
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Offline gonella

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Re: Pizza Hut pan paydirt?
« Reply #12 on: June 21, 2013, 08:32:49 PM »
We'll shall see in about 5 minutes.  Cut the oil in pan in half.  Increased the sauce and yeast.  Switched pans. Dropped temp to 475F.

Where I can get the recipe about pizza hut??? A good one.

you should create a video.

Offline pythonic

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Re: Pizza Hut pan paydirt?
« Reply #13 on: June 21, 2013, 08:36:43 PM »
I think that is key to getting the crispy "fried" texture bottom.  Maybe not the cast iron pan; per say, but having the correct heat and a pan that conducts the heat proper to "fry" all that oil down below.
I too have tried it a couple different ways an can't seem to get it to.... good.  :drool:

I tried my attempt before last with my Chicago metallic pan and it over done on the bottom.  From excessive oil and too long in the oven.  I'll get it eventually.  It will just take 2 more bakes probably.  Another issue it may have been is i didn't let the dough sit in the oil enough to soak it up.  My previous attempt was 24hr cold ferment instead if the norm 12hr one I've seen around here.

Nate
« Last Edit: June 21, 2013, 09:03:15 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Pizza Hut pan paydirt?
« Reply #14 on: June 21, 2013, 08:44:17 PM »
Where I can get the recipe about pizza hut??? A good one.

you should create a video.


It depends on what size pan you have but here is the recipe for the 12 inch.



Flour (100%):
Water (55.555%):
ADY (1.18518%):
Salt (0.875%):
Vegetable (Soybean) Oil (4.27199%):
Sugar (1.875%):
Dry Non-Fat Milk (2.35155%):
Total (166.11372%):
277.16 g  |  9.78 oz | 0.61 lbs
153.98 g  |  5.43 oz | 0.34 lbs
3.28 g | 0.12 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
2.43 g | 0.09 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
11.84 g | 0.42 oz | 0.03 lbs | 2.61 tsp | 0.87 tbsp
5.2 g | 0.18 oz | 0.01 lbs | 1.3 tsp | 0.43 tbsp
6.52 g | 0.23 oz | 0.01 lbs | 4.53 tsp | 1.51 tbsp
460.4 g | 16.24 oz | 1.01 lbs | TF = N/A

Here are the mixing instructions.
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.


Here is the link to the near perfect cloned Pizza Hut sauce.
http://www.pizzamaking.com/forum/index.php/topic,4452.msg92245.html#msg92245


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

Online Chicago Bob

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Re: Pizza Hut pan paydirt?
« Reply #15 on: June 21, 2013, 08:51:46 PM »
That was an excellent post Nate....we all appreciate your help man, thanks!  :chef:
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Offline pythonic

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Re: Pizza Hut pan paydirt?
« Reply #16 on: June 21, 2013, 09:00:04 PM »
That was an excellent post Nate....we all appreciate your help man, thanks!  :chef:


Lol the last post wasnt mine. I copied it bro.  Took it from xsoxo.  His pics are awesome which is the reason I attempted this.

http://www.pizzamaking.com/forum/index.php/topic,213.180.html
« Last Edit: June 21, 2013, 09:02:35 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Online Chicago Bob

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Re: Pizza Hut pan paydirt?
« Reply #17 on: June 21, 2013, 09:26:49 PM »
Lol the last post wasnt mine. I copied it bro.  Took it from xsoxo.  His pics are awesome which is the reason I attempted this.

http://www.pizzamaking.com/forum/index.php/topic,213.180.html
:-D   Bob knew dat !  Rascal!!  ;D
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Offline pythonic

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Re: Pizza Hut pan paydirt?
« Reply #18 on: June 21, 2013, 10:18:24 PM »
Can't believe Petezza hasn't chimed in yet.  :)
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Online Chicago Bob

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Re: Pizza Hut pan paydirt?
« Reply #19 on: June 21, 2013, 10:21:17 PM »
Can't believe Petezza hasn't chimed in yet.  :)
Maybe he's living it up in Mexico again?  8)
"Care Free Highway...let me slip away on you"