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Author Topic: Pizza Hut Pan Pizza  (Read 250753 times)

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Offline IEatPizzaByThePie

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Re: Pizza Hut Pan Pizza
« Reply #420 on: January 02, 2020, 12:14:55 PM »
Following the Pizza Hut recipe on the site, I let the dough proof overnight and currently itís risen to about 1.25Ē in my 14Ē pan.  In the recipe it says to let it rise to 1.5Ē but even at 1.25Ē it already seems really high to me.  My concern is that when this bakes wonít it rise even further? I feel like that will be way too high... Pizza Hut pan pizzas arenít thaaat high are they?

That doesn't look over-proofed to me. You also must remember that your dough will be weighed down by the sauce/cheese/toppings during the bake.
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Offline MadMatt

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Re: Pizza Hut Pan Pizza
« Reply #421 on: January 02, 2020, 12:38:19 PM »
I never use the instructions because they made no sense to me

My dough is well proofed and never reached anywhere near that height



Offline pizza_newbie

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Re: Pizza Hut Pan Pizza
« Reply #422 on: January 08, 2020, 08:31:41 AM »
That doesn't look over-proofed to me. You also must remember that your dough will be weighed down by the sauce/cheese/toppings during the bake.

Unfortunately it was still too thick even after putting on all the toppings during the bake.  I measured the final height and it was close to 1.5Ē - much thicker than Pizza Hut.  The toppings didnít do much to weigh it down.  My whole family felt the same that the pizza was too thick and way too dense.  It didnít have any nice air pockets inside.  Dunno what I did wrong.  Iíve attached pictures to show.


Offline pizza_newbie

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Re: Pizza Hut Pan Pizza
« Reply #423 on: January 08, 2020, 08:33:35 AM »
I never use the instructions because they made no sense to me

My dough is well proofed and never reached anywhere near that height

What recipe did you follow?

Offline HansB

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Re: Pizza Hut Pan Pizza
« Reply #424 on: January 08, 2020, 08:36:10 AM »
It didn’t have any nice air pockets inside.  Dunno what I did wrong. 

Yours is an easy fix. Just use a lower dough ball weight/quantity.
« Last Edit: January 08, 2020, 10:46:53 AM by HansB »
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Offline pizza_newbie

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Re: Pizza Hut Pan Pizza
« Reply #425 on: January 08, 2020, 10:04:21 AM »
Your is an easy fix. Just use a lower dough ball weight/quantity.

Ya Iíd probably split it evenly into two dough balls. But what about the lack of air bubbles?

Offline scott r

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Re: Pizza Hut Pan Pizza
« Reply #426 on: January 08, 2020, 10:32:46 AM »
My whole family felt the same that the pizza was too thick and way too dense.  It didnít have any nice air pockets inside.  Dunno what I did wrong.

this is either under or over proofing or it could possibly be over mixing. In another post of yours I noticed that you might be using a food processor to mix.  If so, make sure to take the temperature of your dough and dont let it go above 75 degrees. Still though, under/over proofing is the most common problem I see when learning to make pizza. 

I think the problem with your dough ball being too large could be that you should be using a scale and that the recipe on the first page of this thread doesnt use a scale.  Baking needs very precise measurements and without a scale your results will be different every time you make the recipe.  Dont give up, be precise, experiment and take notes. Good luck!
« Last Edit: January 08, 2020, 10:40:37 AM by scott r »

Offline MadMatt

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Re: Pizza Hut Pan Pizza
« Reply #427 on: January 08, 2020, 11:33:45 AM »
What recipe did you follow?

I only make room temp doughs     and use the Baker's yeast quantity prediction model  as a guide   though use slightly more with the pan proofed pizza than I do with my regular doughs https://www.pizzamaking.com/forum/index.php?topic=26831.0

Knead dough,   shape it in ball. Give it a few mins rest and I already begin to roll it out to size.

It takes awhile to stretch it to size as the doughs just been kneaded and isn't fermented at all so I just give it a bit of a rest then come back and stretch it so more.


I use the dough calculator with thickness factor of around 0.15




I saw a Pizza Hut new zealand video and they seemed to do what I do, except use one of those machines to shape dough quickly they then put shaped dough in the pan with oil and let it rise chilled.


« Last Edit: January 08, 2020, 11:38:47 AM by MadMatt »

Offline pizza_newbie

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Re: Pizza Hut Pan Pizza
« Reply #428 on: January 09, 2020, 01:04:00 PM »
this is either under or over proofing or it could possibly be over mixing. In another post of yours I noticed that you might be using a food processor to mix.  If so, make sure to take the temperature of your dough and dont let it go above 75 degrees. Still though, under/over proofing is the most common problem I see when learning to make pizza. 

I think the problem with your dough ball being too large could be that you should be using a scale and that the recipe on the first page of this thread doesnt use a scale.  Baking needs very precise measurements and without a scale your results will be different every time you make the recipe.  Dont give up, be precise, experiment and take notes. Good luck!

I know the temperature of the dough was at least 95 degrees when I measured it.  This happened because when I tried kneading everything in the food processor it was way too much dough for the food processor to handle.  The whole machine started shaking violently and jumping around the table.  I own a good quality breville 16 cup food processor.  So I had to split the dough into three parts and knead them separately part by part.  Each time the dough was quite sticky so I had to add more flour and turn on the machine again.  I probably left it running for too long.

As for measuring the ingredients using a scale, I did that.  I didnít look at the recipe on the first page of this thread though.  I instead used this one https://www.pizzamaking.com/panpizza.php which I think is the same as the one on the first page of this thread but also lists how many grams to use for each ingredient, which I weighed using my scale.
« Last Edit: January 09, 2020, 01:11:59 PM by pizza_newbie »

Offline Pizzalord69420

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Re: Pizza Hut Pan Pizza
« Reply #429 on: January 27, 2020, 04:54:33 PM »
Made this recipe a few times now.  I LOVE IT.  Although I dont love pizza hut pan pizza because of the greasiness.  What I love about it is you can control how much oil you use.  I always leave it overnight or it's less desirable results.  And this one in particular was way too much dough because I used a smaller pan.  I honestly smoosh the dough down to a quarter of an inch and that is more than enough. 
« Last Edit: January 27, 2020, 04:56:33 PM by Pizzalord69420 »

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Offline Lazaro

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Re: Pizza Hut Pan Pizza
« Reply #430 on: March 30, 2020, 04:28:55 PM »
This is  my pan pizza and was very.

Offline pizza_newbie

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Re: Pizza Hut Pan Pizza
« Reply #431 on: April 01, 2020, 02:03:41 PM »
Made this recipe a few times now.  I LOVE IT.  Although I dont love pizza hut pan pizza because of the greasiness.  What I love about it is you can control how much oil you use.  I always leave it overnight or it's less desirable results.  And this one in particular was way too much dough because I used a smaller pan.  I honestly smoosh the dough down to a quarter of an inch and that is more than enough.

Wow those air pockets are impressive.  Did you use a food processor to knead the dough?  I did and it didnít turn out well.

Offline soulpatch

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Re: Pizza Hut Pan Pizza
« Reply #432 on: April 05, 2020, 04:47:43 PM »
Want to duplicate the pizza hut crust, but with everything going on making a run to the grocery store isn't quite as simple as it used to be.  Has anybody substituted Diastatic powder in place of the powdered milk?  I know the milk breaks down the acids and is used to help brown the crust.  But wouldn't the dry malt do most of the same? 
SP

Offline pizza_newbie

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Re: Pizza Hut Pan Pizza
« Reply #433 on: April 05, 2020, 10:56:20 PM »
Made this recipe a few times now.  I LOVE IT.  Although I dont love pizza hut pan pizza because of the greasiness.  What I love about it is you can control how much oil you use.  I always leave it overnight or it's less desirable results.  And this one in particular was way too much dough because I used a smaller pan.  I honestly smoosh the dough down to a quarter of an inch and that is more than enough.

Also,  did you find that there was too much dough?  I followed the recipe exactly and used all the dough and consequently, my pizza turned out too thick if you see my pics.  Did you use entire dough from the recipe to make a single pizza?  If not, how much dough did you end up using?

Offline Chicago Bob

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Re: Pizza Hut Pan Pizza
« Reply #434 on: April 06, 2020, 11:08:46 PM »
Want to duplicate the pizza hut crust, but with everything going on making a run to the grocery store isn't quite as simple as it used to be.  Has anybody substituted Diastatic powder in place of the powdered milk?  I know the milk breaks down the acids and is used to help brown the crust.  But wouldn't the dry malt do most of the same? 
SP

  Jus add a lil more sugar dude.... Don't sweat the small stuff.   ;)

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Offline ViperZ

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Re: Pizza Hut Pan Pizza
« Reply #435 on: May 03, 2020, 06:34:18 PM »
We tried this recipe and have to say it worked like a charm!  It was very similar to the Pizza Hut crust.  I made it in my wood fired Nono Pepe oven, and used the pizza tin to sheild the top as it cooked.  It took about 15 mins at 600F.  Thanks for all the tips, All!

Offline wvmatt

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Re: Pizza Hut Pan Pizza
« Reply #436 on: May 04, 2020, 01:10:57 PM »
Here is my 2nd attempt at the Pizza Hut pan pizza from this weekend.

Thank you everyone for all of the valuable recipes and information!

I have tried scaling the size back a little ... this is in a 14" pan.  I did substitute the powdered milk with diastatic malt both times, and let it cold ferment overnight, then proof in the pan for a few hours.  This one also had some Hormel bold cupping pepperoni my mother-in-law found at the grocery store ... it was also very good!  I may scale the size back just a little more for the next one, still pretty thick!!!

Offline nlavon

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Re: Pizza Hut Pan Pizza
« Reply #437 on: May 10, 2020, 02:15:34 PM »
I plan on making the Pizza Hut Pan Pizza as discussed here (the recipe by "xPHmgr" calling for 22.5 oz of flour). I plan to scale it down to a 10-inch pan and did the Baker's Percentage calculations, so I'm set to go as far as scaling ingredients are concerned. But one thing in the directions has me a little puzzled.

After the dough has been in the refrigerator for 4-24 hours, the directions say: "WHEN READY TO MAKE: Preheat oven to 500 įF for about 30-45 minutes. Remove dough from the refrigerator and add sauce, cheese, and toppings. Bake at 500 įF on a pizza stone for 14 minutes."

Reading that literally, it says to take the dough out of the refrigerator and put it straight on the baking stone. Almost everything I have read here about using refrigerated dough calls for the dough to return to room temperature before baking. Is that a given in this situation? Or is the dough in the pan really just popped into the oven straight from the refrigerator?

Thanks!

Offline Ian J

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Re: Pizza Hut Pan Pizza
« Reply #438 on: June 23, 2020, 12:48:28 PM »
Can someone please post a link to the latest & greatest Pizza Hut pan pizza recipe.

I tried the one on the front page a long while ago but there was far too much dough, if that's the recipe of choice though I'm fine scaling it.

Offline matermark

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Re: Pizza Hut Pan Pizza
« Reply #439 on: June 23, 2020, 01:56:48 PM »
I wonder if the 22/23 ounce flour should be finished ball weight... or just scale down to 23oz? It should not be as thick as some posted here. I can't access bakers % now that I'm typing something but I'd assume a large pan pizza should be in the 22 to 26 oz range. That should still give a pizza about an inch thick after letting it rise to fill the pan... or as close as possible to the edge...

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