Pizza Hut Pan Pizza Clone
I used to love Pizza Hut’s Pan Pizza – that chewy, crispy crust, thickly topped with sauce and cheese – it was so heavenly – and even better the next day! Their new gluten free crust – all 1/8 inch of it – just isn’t the same at all… so I created this recipe to help fill the gap. This recipe makes one large or three personal sized pizzas. Now if only I can figure out how to make their tiny ice cubes…
Pizza Hut Pan Pizza Clone
Cook Time: 12 to 15 min | Servings: Serves: 1 pizza
Ingredients:
Dough
Using Better Batter Pizza flour blend (already includes salt and sugar)
- 1 bag or 454g Better Batter Pizza Crust
- 454g to 510 g warm water (110° F)
- 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
- *If using active dry yeast: In a large bowl (or stand mixer bowl), add dry yeast to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
Using Better Batter Bread flour blend or Artisan Flour
- 3 ¼ cups (454 g or 1 lb. bag) Better Batter Bread Flour or Artisan flour blend or 510g original blend
- 454 g to 510 g g warm water (110°)
- 35g sugar or maple sugar
- 12g salt
- 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*
- *If using active dry yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.
Sauce
- 1 6oz can tomato paste
- 1 ½ c warm water
- 1/8 tsp black pepper
- 1/8 tsp dried basil
- 1/8 tsp Fruit Fresh (absorbic acid)
- ¼ tsp salt
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp dried rosemary
- ½ tsp dried minced onion
Other Ingredients
- ½ c high heat vegetable oil
- 1/8 tsp butter flavoring
- 3 cups part skim mozzarella cheese
- 1-2 cups assorted other toppings, if desired
- Cast Iron Pan (s)
Instructions:
Add all ingredients into the bowl of a stand mixer.
Combine dough. Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine, about 2 minutes, then increase speed to high. Continue to beat for 3 minutes, or until dough is cohesive and fluffy. Turn mixer off and remove paddle.
Turn dough into a in a 6–8-quart plastic storage container with lid (or plastic wrap).
Cover tightly and place in fridge. Allow dough to proof, ideally 12 to 24 hours but no more than 5 days. The longer it rests, the more flavor it develops.
Combine ingredients. Meanwhile, combine oil and butter flavoring. Rub oil all over the inside of the cast iron pan, then pour the remaining oil into the pan, until it is about 1/8 inch deep. Set aside
Place dough on a lightly floured surface and roll out to fit the size of the pan – you may divide the dough evenly if using multiple small pans to make personal pizzas.
Place the dough into the prepared pan – pressing with oiled or floured hands until the dough meets the edge of the pan. With your fingers, form a ‘lip’ around the edge – about ½ inch. Cover the pan and set into a warm area to rise for an hour.
Preheat Oven. Place your oven to the highest heat – for an electric oven, set the heat to 500 degrees. For a gas oven with a bottom broiler, you can either set it to 500 degrees or use the Hi Broiler function. Allow the oven to get hot while the dough is rising.
Mix Sauce. Meanwhile make the sauce: combine all Sauce ingredients in a small saucepan over medium heat, and simmer until it thickens slightly, it takes about ten minutes. Then set it aside.
Put Sauce on Pizza. When the dough has risen, spoon the sauce onto the pizza until it covers the pizza to a depth of about 1/8 inch. Top with cheese then with any additional toppings you may want.
Place into the hot oven and bake for about 12-15 minutes, or until the crust puffs and the crust and cheese become golden brown.
Remove the pan from the oven and allow to cool for about 5-7 minutes – it will be very hot! – then use a pizza cutter to cut it into wedges. Serve in the pan at the table.
