What PH Recipe Am I Wanting To Recreate This Pan Pizza From The 90's?

[warmengine]

It seems like Pizza Hut has had multiple versions of their "pan pizza" over the years and my wife has a particular one in mind that she's begging me to make.  I had her find a picture of it and this is what she gave me.  It has that thicker almost breadstick like crust as shown here.  She recalls their big pizza boxes having a similar crust too.  I'm no expert so want to start with a simple recipe before getting into a complex one. I've searched YouTube and none of the pizzas tend to look like this one when searching "Pan Pizza".  Any tips or suggestions on a recipe/thread/video on making either?

[TXCraig1]

I'm guessing it has more to do with the amount of dough used than the particular recipe.

[TXCraig1]

PH uses dough conditioner(s) that include DATEM and DMG in their dough to increase volume;  VWG and vitamin c to increase dough strength; and whey, and diastatic malt.

I'm sure you can get close with a flour, water, oil, salt, sugar, yeast formula. Adding egg and powdered milk may get you closer. Buying a similar dough conditioner from Amazon may get you the closest. 

A couple things to look at:

https://www.pizzamaking.com/forum/index.php/topic,25912.msg261134.html#msg261134

https://www.pizzamaking.com/panpizza.php
https://www.pizzamaking.com/forum/index.php/topic,7601.msg65179.html#msg65179  <-- made with the recipe above it

I don't remember seeing anyone use egg in the dough, but it might be the key to getting you the closest without buying a dough conditioner. 

[Timpanogos Slim]

The pan pizza recipe supplied by xPHmgr is 55% hydration, which seems low to me compared to what i was making at the hut 30 years ago. 

I also remember a lighter crumb than the photos shown. 

Probably 20 years ago i had a clone recipe from somewhere that seemed close but i only tried it a couple times and i have no idea if i have a copy anymore. Dunno where it would be.