The Lord of the Pizza,
It's hard to say which approach is the better one. But both posters worked at PH at one time, and were managers, so presumably they knew what they were doing. Yet, it is also true that there are variations in the ways that things are done from one PH store to another. You might just pick one approach and try it out but be willing to try the other approach if the first one doesn't do the trick.
I also picked through and found this nugget regarding amount of oil to add to the bottom of the pan: http://www.pizzamaking.com/forum/index.php?topic=4067.msg328420#msg328420
Yes, I remember those big jugs when I worked at Pizza Hut, but I seem to remember somewhere on the pump it said 1 pump = 1.5 oz. So a large was 4.5 oz and med was 3 oz (small was 1 pump). When I was there (late 80's/early 90's), we weighed everything out, and all the topping weights worked out such that a large equaled a medium + a small. Same for pepperoni, something like 10 for a small, 20 for a medium, and 30 for a large. Later, at least the cheese was switched to different colored cups such that large got a blue cup, medium was a (smaller) white cup. Saved time versus weighing out (although, after a while you got pretty good at hitting it when weighing). This thread does bring back a lot of memories
and of course there is another post on that thread with double that amount. http://www.pizzamaking.com/forum/index.php?topic=4067.msg33990#msg33990
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.
I am inclined to first try the lesser amount of oil used in Reply # 33.
And for posterity sake I will list the percentages of the most recent baker`s percentage formulation as laid out by Pete some time ago:
Vegetable (Soybean) Oil (4.27199%):
Dry Non-Fat Milk (2.35155%):
thickness factor = 0.14291; no bowl residue compensation
And here is the sauce that seems to be a near match made by Jackie Tran and found at reply #25 at http://www.pizzamaking.com/forum/index.php?topic=4452.msg412244#msg412244
Listed as follows:
Wanted to update the Pizza Hut Sauce Recipe here.
1 (6 oz) can of tomato paste. This will make enough sauce for a 13x10 square pan pizza with sauce to spare.
2/3 cup - 3/4 cup water. Dilute sauce to desired consistency.
1 tsp oregano
1/2 tsp dry basil
1/2 tsp majoram
1/4 tsp garlic powder
1 tsp sugar. You can add a bit more after you make the sauce if desired
1/2 tsp MSG (optional)
1/2 tsp salt (adjust to taste)
Mix all the spices in water and then mix your paste in. You have to warm or cook the sauce for just a minute or two. Add more water in small increments to desired consistency. The sauce is best made the night before and allow to sit in the fridge overnight.
As for topping amounts: http://www.pizzamaking.com/forum/index.php?topic=4067.msg33991#msg33991
Back to the Cheese and the amounts used. (and, the one criticism of the amateur's pizza that I had.)
All amounts here are approximated, since we portion with cups reflecting the size of the intended pie, not a numeric measurement.
Using a dry measure cup.
Medium (total): 2 cups (3 cups if a cheese pizza)
Large (total): 3 cups (4.5 cups if a cheese pizza)
If you are making a pepperoni and cheese or a ham and cheese pizza, put all of the cheese on top of the sauce, with the slices of meat being the last thing applied. If you add anything to it, like sausage or olives or onions...etc.) put half of the cheese down, then the ingredients, the top it with the other half of the cheese. You'll find that it looks more appetizing and that the ingredients stay where they belong when you cut it.
Anything else, just ask!
I think that about covers everything as I am trying to condense all relevant information to date in one post in the hopes of helping myself and other find Pizza Hut perfection.
Here are also two threads I will reference just for note and reading on Pizza Hut Pan style:http://www.pizzamaking.com/forum/index.php?topic=28134.msg284226#msg284226http://www.pizzamaking.com/forum/index.php?topic=4067.0
Note on sizes: Large Pan (14") 22 oz.
Medium Pan (12") 16 oz.
Personal pan, small (6")