First PH Pan Pizza

[waynesize]

Made the PH Pan Pizza from the front page recipe (modified version).  Turned out pretty good for my first try.  I have been making NY style for about 10 or 11 months.  Decided to make the pan pizza for a change.  Crust was good.  Nice flavor.  Definitely not thin.  I do need to get a better pan.  The one I used came with a toaster oven that we have.  Worked OK, but needs to be deeper.  I will do this again.

[Randy]

Nice pictures and a good looking pizza.  I made this recipe as well for the first time last week.  As you said it is really good for a change.  Reheats from frozen really well.  Mine looked identical to yours so we must have done it right.  I will make this one again.

Randy

[Pete-zza]

waynesize,

That is a good looking pizza. In which respects did you modify the original recipe?

Peter

[waynesize]

Peter, I used the modifications that you suggested to get the correct amount of dough for PH pan pizzas.  Worked well for me.  Made the single 22 oz. batch.  Was a little more dough than I needed for the 12 inch pan I used.  Turned out well, and the wife liked it.  Thanks for your expertise.  I am learning alot from this forum.

Wayne

[GIBBY]

Is the crust kinda greasy/buttery like PH's? If so what did you use? That's the part I like the best when I go to PH.

[waynesize]

Yes, the crust has that oily bottom.  I used canola oil, because that is what I had on hand. Regular vegetable oil can be used as well.  Or regular olive oil, not virgin styles.  If you make your own, you will no longer want Pizza Hut pizzas.  Much better.

Wayne

[Randy]

Is the crust kinda greasy/buttery like PH's? If so what did you use? That's the part I like the best when I go to PH.

To make this work you have to add the amount of oil to the pan the recipe suggest.  In a way it fries the pizza dough.

Randy

[Pizzacrazy7]

Waynesize,

              Awesome looking pie.  It ACTUALLY looks like a Pizza Hut Pan Pizza, even down to the bottom of the crust.  Good job!

[JConk007]

Wayne,
Picture Perfect bet it tasted just as good. Tell me about the amount of dough or where Peter discusses it. I used way to much for my 9" pans,  but have a variety of pans and want to try this again.
Thanks NICE job!
John

[waynesize]

John, Peter discusses his alternative PH dough formulation herehttp://www.pizzamaking.com/forum/index.php/topic,4607.msg38909.html#msg38909

[waynesize]

Doing this one again for the wife this weekend.  First one was done with only about four hours in the fridge.  Made and panned dough this afternoon for an evening cook tomorrow.  Curious to see the difference with the longer proofing in the fridge.

Wayne