Author Topic: Pizza Hut pan pizza perfection  (Read 3224 times)

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Offline s0m3f00l

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Pizza Hut pan pizza perfection
« on: October 19, 2013, 09:28:37 AM »
Hello,

 Long time lurker here with my first report on a process and recipe I used here. I just have to say that I am extremley pleased with the clone PH recipe I used from this website. Peetzaaa provided the recipe and I used stonetree's process really nailed it head on. Looks, tastes and feels like a PH dough and I almost ate the whole pie alone.


Dough from petezaa HERE:

Flour (100%):      277.16 g  | 9.78 oz  | 0.61 lbs
Water (55.555%):   153.98 g  | 5.43 oz  | 0.34 lbs
ADY (1.18518%):      3.28 g      | 0.12 oz  | 0.01 lbs | 0.87 tsp | 0.29 tbsp
Salt (0.875%):      2.43 g      | 0.09 oz  | 0.01 lbs | 0.43 tsp | 0.14 tbsp
Vegetable Oil (4.27%):    11.84 g   | 0.42 oz  | 0.03 lbs | 2.61 tsp | 0.87 tbsp
Sugar (1.875%):      5.2 g      | 0.18 oz  | 0.01 lbs | 1.3 tsp  | 0.43 tbsp
Dry Milk (2.35155%):   6.52 g    | 0.23 oz  | 0.01 lbs | 4.53 tsp | 1.51 tbsp

Total (166.11372%):   460.4 g   | 16.24 oz | 1.01 lbs | TF = N/A

stonetree's directions  HERE:

edit : One key I  forgot to  mention is use the 6 oz of oil!!!!!! 4 in the pan and the rest on the sides of the crust before baking....  ITS CLUTCH in Getting the greasy PH taste
« Last Edit: October 19, 2013, 09:31:11 AM by s0m3f00l »


Offline Gags

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Re: Pizza Hut pan pizza perfection
« Reply #1 on: October 30, 2013, 12:31:13 PM »
edit : One key I  forgot to  mention is use the 6 oz of oil!!!!!! 4 in the pan and the rest on the sides of the crust before baking....  ITS CLUTCH in Getting the greasy PH taste

LOL!! The few times I had Pizza Hut, that's what I remember, that crunchy crust / grease combo!
While I'm not a big fan of PH, sometimes it hit the spot.

Thanks for posting!
"I'd trade it all for just a little bit more"

Offline pythonic

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Re: Pizza Hut pan pizza perfection
« Reply #2 on: November 14, 2013, 11:38:12 AM »
Bake temp and time?
If you can dodge a wrench you can dodge a ball.

Offline s0m3f00l

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Re: Pizza Hut pan pizza perfection
« Reply #3 on: November 19, 2013, 07:38:30 PM »
Baked at 550 convect on a stone. The top started to brown a little more than I liked so I turned it down to 500 I believe. 15 mins was the time.

edit: I don't remember the temp exactly but around 500 convect was my ending sweet spot
« Last Edit: November 19, 2013, 07:43:23 PM by s0m3f00l »

Offline frekri

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Re: Pizza Hut pan pizza perfection
« Reply #4 on: December 03, 2013, 09:42:02 PM »
I made this today and I felt there was too little salt compared to what I get at Pizza Hut. Maybe I just need to add more i my tomato sauce. I have not been to Pizza hut for more than 2 years so I don't really remember... :)

I don't think the consistency of my dough was right either. When eating at Pizza hut it feels like the dough is more fatty at the bottom. I left my dough rest for about 15 minutes before I put it in the oven. Next time I will try to let i rest for 1 hour so the dough can soak up more oil throughout the dough.

When done it was too thick. I made about 1/2 inch. Next time I will make it 1/4 inch.

Oil at the edges worked very well. Nice and brown crust.

I need another try. :)

Offline pizapizza

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Re: Pizza Hut pan pizza perfection
« Reply #5 on: December 11, 2013, 03:37:32 PM »
looks alot better than a ph pizza  ;D

Offline Chicago Bob

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Re: Pizza Hut pan pizza perfection
« Reply #6 on: January 06, 2014, 09:17:14 AM »
looks alot better than a ph pizza  ;D
^^^   It sure does.
"Care Free Highway...let me slip away on you"

Offline Woohoohoo

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Re: Pizza Hut pan pizza perfection
« Reply #7 on: March 08, 2014, 07:23:56 AM »
This has inspired me to make pan pizza the last 2 weekends. After reading and trying a few different baking methods, I made THE best pan pizza I've ever made. This is the perfect recipe to use in a 14" deep dish pan. The great part is, this was made the SAME day.
For the most part, I went off Peete-zza's recipe: http://www.pizzamaking.com/forum/index.php?topic=4607.msg38909#msg38909 and stonetree's method: http://www.pizzamaking.com/forum/index.php/topic,4067.msg33990.html#msg33990

AP Flour (100%): 375.47 g  |  13.24 oz | 0.83 lbs
Water (95 degrees) (55.555%): 208.59 g  |  7.36 oz | 0.46 lbs
ADY (1.18518%): 4.45 g | 0.16 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp *** I used a hair under one teaspoon of Rapid Rise Yeast***
Salt (0.875%): 3.29 g | 0.12 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp *** I used a full teaspoon of kosher salt***
Vegetable (Soybean) Oil (4.27199%): 16.04 g | 0.57 oz | 0.04 lbs | 3.53 tsp | 1.18 tbsp
Sugar (1.875%): 7.04 g | 0.25 oz | 0.02 lbs | 1.77 tsp | 0.59 tbsp
Dry Non-Fat Milk (2.35155%): 8.83 g | 0.31 oz | 0.02 lbs | 6.14 tsp | 2.05 tbsp
Total (166.11372%): 623.7 g | 22 oz | 1.38 lbs | TF = N/A
     *As with most of my pizza's, I also sprinkled some Lawry's Garlic Powder in - about 1/4 tsp or so*

Preheated oven to lowest setting (170 for me) - once it hits it, turn the oven off. Mixed all ingredients in a stand mixer at Speed 1 for 13 minutes, let it rest on the counter for 20 minutes with the stand mixer bowl placed upside down over it. The counter was neither greased, nor floured. Used a rolling pin to roll it out to 12 - 13" in a mostly-circular shape. Poured 6.8 ounces of vegetable oil in the pan, then placed the dough in the oiled pan and sprayed the outer 1" with PAM. Covered tightly with plastic wrap and let it proof in the oven for 75 minutes. It filled out the pan very nicely.

I let it sit on the counter (wrapped) for about 2 hours, then placed it in the fridge for 6 hours, and removed it about 30 minutes before I was ready to top. *I don't know how any of this affected the outcome, but previously, when I went straight from the oven to the fridge, the dough actually shrunk, and there was a lot of condensation inside the shrink wrap - the outcome wasn't nearly as good as this time*

Baking stone on a middle rack, oven preheated at 475 degrees for an hour. *I previously tried this at 500 for 13 minutes, but the crust was slightly overdone)* Made this sauce (perfect for this recipe): http://www.pizzamaking.com/forum/index.php/topic,4452.msg92245.html#msg92245 and topped the pizza. Baked for 15 minutes, removed the pizza from the pan and placed directly on a cooling rack for 3 or 4 minutes.

The bottom had a perfect lightly fried crisp to it and the crust was light and soft. Seriously, SO SO SO friggen good. Much more flavorful than Pizza Hut, and not as greasy. After most pizzas I make, I always find a couple things to tweak for next time, but there is nothing I would change about this one. If you're in the mood for a pan-style pizza, you absolutely have to make this. Thank you, s0mef00l, for the inspiration!



 

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