Does anyone have the crust ingredients list for PRE-2019 Pizza Hut?

Started by 777funk, May 22, 2024, 10:06:34 AM

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777funk

They had a very similar crust for decades. Does anyone have the ingredients list?

TXCraig1

You might try looking at old versions of their website on the Wayback Machine: https://wayback-api.archive.org/
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

gcpizza

Quote from: 777funk on May 22, 2024, 10:06:34 AM
They had a very similar crust for decades. Does anyone have the ingredients list?

If you want better answers,  you should ask better questions.

777funk

Quote from: gcpizza on May 22, 2024, 10:06:28 PM
If you want better answers,  you should ask better questions.

Ok. How is this:

Does anyone have the ingredients list for Pizza Hut's PAN Pizza prior to 2019 when they had the big overhaul and changed the recipe?

777funk

Quote from: TXCraig1 on May 22, 2024, 10:27:06 AM
You might try looking at old versions of their website on the Wayback Machine: https://wayback-api.archive.org/

I didn't think to check that. It took some digging through a bunch of versions with dead links to nutrition info. But found some info and here it is:

Pan Dough ENRICHED BLEACHED FLOUR (BLEACHED FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS
SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (SOYBEAN AND/OR
COTTONSEED OIL), SALT, FRUCTOSE, DAIRY BLEND (WHEY, NONFAT MILD, BUTTERMILK), MODIFIED
FOOD STARCH, YEAST, CORN SYRUP SOLIDS. STRING CHEESE (STUFFED IN CRUST):
MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), MODIFIED FOOD
STARCH, FLAVORS.

Personal Pan Pizza Dough ENRICHED BLEACHED FLOUR (BLEACHED FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS
SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED
VEGETABLE OIL (SOYBEAN AND/OR COTTONSEED OIL), SALT, YEAST.

Taken from:
https://web.archive.org/web/20050130013302/http://www.pizzahut.com/menu/nutritioninfo.asp

And I didn't really think about the sauce but may as well put that in here too:

Pizza Sauce (Regular Spice used
for Pan Pizza, HandTossed Style
and Thin 'N Crispy Pizza)
TOMATO PASTE, WATER, SALT, SPICES, GARLIC POWDER, AND CITRIC ACID.
Pizza Sauce (Sweet Sauce used for
Stuffed Crust and The Big New
Yorker)
WATER, TOMATO PASTE, SUGAR, SALT, DEHYDRATED GARLIC, DISTILLED VINEGAR, SPICES, ROMANO
CHEESE (CULTURED MILK, SALT, ENZYMES), POTASSIUM SORBATE ADDED AS PRESERVATIVE,
TOMATO SEEDS, CITRIC ACID, SOYBEAN OIL, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR.

A D V E R T I S E M E N T



gcpizza

Quote from: 777funk on May 24, 2024, 09:53:12 PM
Ok. How is this:

Does anyone have the ingredients list for Pizza Hut's PAN Pizza prior to 2019 when they had the big overhaul and changed the recipe?

No,  try again.  That was the same question using different words.  ::)

777funk

Quote from: gcpizza on May 24, 2024, 10:26:01 PM
No,  try again.  That was the same question using different words.  ::)

Maybe you can help me out. That's all I've got. I don't mind help when I'm missing something.

gcpizza

Quote from: 777funk on May 25, 2024, 05:03:09 PM
Maybe you can help me out. That's all I've got. I don't mind help when I'm missing something.

It seems that you came here with a purpose other than what can easily be handled by Google. There are people here that will go to great lengths in order to help someone solve a pizza related problem or to learn something about pizza. All you have to do is meet them halfway.

If all you wanted to know was that you weren't crazy and that the product was in fact changed and knowing now that it was made you ponder what the original ingredients were, Google is your friend. If you want to see what you can do to maybe recreate the pizza you remember, let the folks here know that. The more you interact the more you will get out of being here. Ask better questions. If you've done some work towards making a clone, you should describe what you've done so far, what problems you've encountered, what successes you've had and what your goals are.

It's probably been over 30 years since I last had any Pizza Hut pizza, but there are several threads here where people have gone into great detail in how to make a clone of the pizza that you remember and there is most likely someone here that will assist you should you have questions.


TXCraig1

Quote from: gcpizza on May 25, 2024, 11:21:36 PM
It seems that you came here with a purpose other than what can easily be handled by Google. There are people here that will go to great lengths in order to help someone solve a pizza related problem or to learn something about pizza. All you have to do is meet them halfway.

I really don't get where you're going with this. His question seemed pretty straightforward, and my answer seemed to help him find what he was looking for.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

PapaJawnz

What about the work done on our forum for pizza hut pan pizza clone recipe?  It was created in 2004.  I've made it myself and thought it was good, even though they are the competition...

https://www.pizzamaking.com/forum/index.php?topic=213.0

Best of luck and don't forget, they were using a lot of oil in the pans, I believe they used 3 pumps of oil (2 Tbsp per pump?) per large.
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

A D V E R T I S E M E N T



777funk

Quote from: PapaJawnz on May 28, 2024, 02:20:04 PM
What about the work done on our forum for pizza hut pan pizza clone recipe?  It was created in 2004.  I've made it myself and thought it was good, even though they are the competition...

https://www.pizzamaking.com/forum/index.php?topic=213.0

Best of luck and don't forget, they were using a lot of oil in the pans, I believe they used 3 pumps of oil (2 Tbsp per pump?) per large.

Thanks! Will dig through that. Between the old ingredients list and that page, that should help.

I've been making something like Pizza Hut for years now. Not the same but crisp fried crust in aluminum pans. But not 100% (which is probably not possible). So I figured I'd try to get things a little closer still.

I like to try to clone things that are not available.

777funk

From PeteZza here:
https://www.pizzamaking.com/forum/index.php?topic=213.160

He has more data from Pizza Hut via wayback machine.

Apparently they tweaked the recipe frequently. From that listing here are the pan crusts (pan and personal)

Pan Crust Enriched bleached wheat flour (bleached flour, malted barley flour, niacin, ferrous sulfate, thiamin mononitrate,
riboflavin, folic acid), water, yeast, salt, sugar, soybean and/or cottonseed oil, whey, may contain 2% or less of
enzymes and/or DATEM, vital wheat gluten, potassium sorbate (preservative), ascorbic acid, sodium stearoyl
lactylate
CONTAINS: WHEAT, MILK
Personal Pan Pizza® Crust Enriched bleached wheat flour (bleached flour, malted barley flour, niacin, ferrous sulfate, thiamin mononitrate,
riboflavin, folic acid), water, yeast, may contain 2% or less of the following: salt, high fructose corn syrup,
soybean oil, whey, vital wheat gluten, sodium stearoyl lactylate, enzymes, ascorbic acid, DATEM
CONTAINS: WHEAT, MILK

A D V E R T I S E M E N T