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Saturday, April 18, 2009
Pizza Hut Pan Pizza Recipe
I love Pizza Hut Pan pizza. The crisp, greasy crust is my fave part. (My guilty secret). The only thing I don't like about it is how salty it is- but now with this homemade version, the salt is easy to control! Since moving overseas, I've had a few sad thoughts about Pizza Hut pan pizza and how I'd like to have it once in a while. After making this recipe, I know I can indulge anytime I want! (Although that wouldn't be very smart... lol). I looked this recipe up a few years ago but didn't make it. Then, on Tastespotting a few days ago, I spotted a picture of this delicious pizza by Real Mom Kitchen and decided it was finally time to give it a go. In the past few years, I've become more experienced with yeast doughs, and this one was no problem at all. It was totally easy and mixed up beautifully in my Kitchenaid. Then, I put 9 oz. of dough into two 9" cake pans, and 12 oz. of dough into my 10.25" cast-iron skillet, for a total of 3 pizzas. The original recipe calls for 3 ounces of oil for each pan. That's just crazy talk, so I used 1 tablespoon in each pan, which still felt like a lot to me. I loved how the crust was all crispy and delicious. For one of the pizzas, I used pesto instead of red sauce. Both ways were delicious. This is Pizza Hut Pan Pizza my way.
Pizza Hut Pan Pizza- My Way
1 1/3 cup warm water (110 F)
1 tablespoon sugar
1 pk (or 2 1/4 tsp.) Dry yeast
1/4 cup non−fat dry milk
1/2 teaspoon Salt
1 cup All-Purpose Flour
3 cups bread flour
2 tablespoons canola oil (for dough)
3-5 tablespoons canola oil (for greasing pans)
1. Put yeast and sugar in a large bowl (can use Kitchenaid). Add warm water water to dissolve yeast; let sit for 5 minutes or until yeast blooms.
2. Add non-fat dry milk, salt, oil and 2-3 cups of flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes, adding as much flour as necessary to make a soft, supple dough that is not too sticky. (I just used my Kitchenaid with the dough hook).
3. Divide dough into three balls. In three 9" cake pans (I used two 9" aluminum cake pans and one 10.25" cast-iron skillet, putting more dough in the skillet) , put 1 tablespoon of oil in each making sure it is spread evenly, and brush it up the sides. (May want to use 1.5 tablespoons oil if using aluminum pans- my crust stuck, but the cast-iron released beautifully). Using a rolling pin, roll out each dough ball to about a 9" circle, or use your hands to press dough into a circle. Place in cake pans. Cover with an upside-down dinner plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/4 tsp Garlic salt
Combine and let sit for 1 hour while the dough rises.
For Each Pizza:
Preheat oven to 420-450F. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute a few handfuls of shredded mozzarella cheese (I used a little cheddar, too) on sauce, then add whatever other toppings you want. I just did turkey pepperoni tonight. Cook until cheese is bubbling and outer crust is brown, about 15 minutes. When they came out of the oven, I rubbed the outer crust with butter, but I don't think this was necessary.