Did the pizza Hut Pan recipe on the recipe forum.
It was very good! and I must say it tasted very close to P Hut pan with less grease.
The dough really took off in the fridge for 26 hours, check pics. I split dough into my 2 9" Black pans and it rose above the top of the pan! on 1 pie I removed a generous chunk almost half the dough then let rise for about 1 hr again. With the other I let it go and it rose to the top of 1 1/2 pan these are pizza hut pan pizza pics not deep dish so its a lot of bread. finished cooking at almost 1 3/4" thick! Beautiful golden crispy crust from Oil. Although the crumb looks tight and firm, the dough was very very soft and tasty, not tough or chewy at all, I would say soft and almost cake like. I used AP flour not Bread or High gluten would that open it up a bit? I will do this one again and cut potion and do the room rise longer to get a more open crumb. Must say though it really tasted like the Pizza Hut pan pizza I remember. Thanks to the poster! XPHmgr here they are.