pizza hut

A pan pizza recipe for those who love a thick and crispy crust that's golden on the botton, but puffy and soft under the layers of sauce and mozzarella.

Foolproof Pan Pizza Recipe

bread flour (14 ounces;

kosher salt (0.35 ounces;

instant yeast (0.15 ounces;

water (9.5 ounces; about 1 cup plus 3 tablespoons)

extra-virgin olive oil

pizza sauce,

mozzarella cheese (see note)

Toppings

basil leaves (optional)

grated Parmesan or Pecorino Romano cheese (optional)

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)

Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. In a hot kitchen, the dough may overproof near the end of that range.

Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans (see note). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours (at room temperatures above 75°F, the dough may require less time to rise; at temperatures below 65°F/18°C deg;F, it may require more time). After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F (290°C).

After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape, then repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top of each pizza, if desired.

Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to a cutting board. Cut each pizza into 6 slices and serve immediately.

Make our Pizza Hut Original Pan Pizza Recipe at home tonight for your family. Our Secret Restaurant Recipe for their Pan Pizza tastes just like Pizza Hut's.

Pizza Hut Original Pan Pizza Recipe

Tomato Sauce

dry Oregano

Marjoram

dry Basil

Garlic Salt

Water

non-fat Powdered Milk

Salt

Flour

Sugar

dry Yeast

Vegetable Oil (for dough)

Vegetable Oil (3 ounces per pan)

Butter-Flavored Pam cooking spray

Toppings of Your Choice

Mozzarella Cheese

Combine sauce ingredients and let sit for 1 hour.

Put yeast, sugar, salt, and dry milk in a large bowl.

Add water and stir to mix well.

Let rest for two minutes.

Add oil and stir again.

Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.

Divide dough into three balls.

Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.

Using a rolling pin, roll out each dough ball to about a 9-inch circle.

Place in cake pans.

Spray the outer edge of dough with Pam and cover with a plate.

Place in warm area and allow to rise for 1 to 1 1/2 hours.

Preheat oven to 475°F.

For each 9-inch pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge.

Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.

Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 ounces of mozzarella cheese.

Cook until cheese is bubbling and outer crust is brown.

Serve hot.

Casey’s Breakfast Pizza is an Iowa staple. Every time I go home – I make sure to stop at least once for a slice or two! You can get nacho cheese or sausage gravy breakfast pizza! So tasty!

Casey's Breakfast Pizza

pizza crusts

nacho cheese sauce

sausage gravy

eggs (scrambled)

lb pork sausage (browned)

bacon (cooked and chopped)

mozzarella cheese (grated)

cheddar cheese (grated)

Preheat oven to 450 degrees

Brush pizza crust with olive oil

On one crust, cover with sausage gravy and top with bacon, 1/2 eggs, 1/2 mozzarella and 1/2 cheddar

On the other crust, cover with cheese sauce, sausage, 1/2 eggs, 1/2 mozzarella and 1/2 cheddar

Bake at 450 for 8 minutes

Broil on low for 4 minutes until top starts to brown

AIR FRYER TIMING: Air fry at 450 degrees for 5 minutes

Slice &amp; serve

Top 3 pizza hut recipes from across the web

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Top Tags

Foolproof Pan Pizza Recipe

Pizza Hut Original Pan Pizza Recipe

Casey's Breakfast Pizza

Top 3 pizza hut recipes from across the web

The most viewed pizza hut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Foolproof Pan Pizza Recipe

Pizza Hut Original Pan Pizza Recipe

Casey's Breakfast Pizza

The most viewed pizza hut recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine