Wow...I didn't think that I would get such an overwhelming response within such a short time frame.
Well, I'll start with Pete-zza first.
If there is one truth in this industry and that is to make sure everything is idiot-proof -- especially in the big name "quick" serve type places.
Unfortunately, as the years have gone by, they've taken more and more out of the hands of the common crew member. It makes it easier for managers to ensure a more uniform, "perfect" product company-wide. As such, the Pan dough comes to us pre-mixed (just add water and mix.) But, what I lack in knowledge of a precise composition of ingredients, I have two-fold in the expected appearance of the product. Those two recipes LOOK almost perfect! Especially the one made by the amateur. And if it tastes as good, if not better then, you know...(looks like a duck, walks like a duck...) I can tell you a few things on the actual mixing of your dough though.
In nutshell, the more you mix the dough, harder it is to work with. Also, the water temperature makes a huge difference for the yeast (Baking 101)
The Standards followed by every Pizza Hut (to my knowledge) is that the water is 95 deg F (give or take 5 degrees). Also, the dough is mixed at speed 1 for 13 minutes.
After mixing, Remove your wad of dough from the bowl and set it on a cutting board (lightly spray with a food release, like Pam, first...keep the food release around, you'll need it.) Cover with a lightly sprayed plastic bag (or cloth) for about 5-7 minutes.
Here are the WEIGHTS of the various sizes:
Large Pan (14") 22 oz.
Medium Pan (12") 16 oz. (Same weight for Breadsticks as well...will discuss later)
Portion your dough, keeping both the large wad of dough and your newly formed dough balls covered (this prevents it from becoming dry and crusty...not very appealing to the eye.
After portioning, cover your dough balls, and have a glass of wine...or a smoke...or call your mom (let them rest for about 10 minutes.)
Oil your required pans. Pizza Hut uses 9 oz of vegetable oil for large and 6 oz for medium.
If you have access for a horizontal dough roller, it would make your life simpler. If not, have fun with the rolling pin.
Desired thickness of dough patty is about 1/2" - 3/4" thick. Try to get it into a circular shape, if possible.
Put your patty in the oiled pan. Spray the outer 1" of the crust with Food Release once. This helps to: a.) allow the dough to rise uniformly and b.) give it a nicer appearance after baking.
Cover your pan and proof the dough for about an hour in a proofer set at 110 deg F (or until the dough fills the pan entirely (no gaps between dough and edge of pan) and the dough is about 3/8" from the top of the pan. Covering the pan with a cookie sheet or a plate (something solid, flat, and non porous.) You can stack them to save space (if you are making multiple pies (no more than 7 high though.) How ever you do it, place an empty pan on top of the proofing dough, it allows the dough to proof more uniformly.
For the novices, proofing is the stage when you let the Yeast work its magic and expand the dough.
After proofing, retard the dough in the fridge for at least an hour (it makes it MUCH easier to work with!!!)
Retard = Stop the yeast from preforming it's magic. Unless you are using it immediately, if you leave the dough on the counter, the yeast will keep expanding the dough, rendering it nearly impossible to handle, over-proofed, and (eventually) reeking of alcohol. Not yummy!
That is Pan Pizza dough. Now just top, bake, and enjoy!
If you'd like any information on how we top the pizzas, just ask.
On a side note, it is becoming more and more common for restaurants to use commisary (frozen) dough. It makes it MUCH easier and more fool-proof this way, but it does take the messy fun out of it though....