How To Make Pizza Hut Pan Pizza At Home | Tara the Foodie

Want to learn how to make Pizza Hut pan pizza at home? In this video, I will show you step by step how to make your own pan pizza right in your own kitchen and boy is it delicious! Even better... it's easy!

*This video is not sponsored.

⏱️VIDEO TIME STAMPS⏱️
00:00 Introduction
00:56 Making the dough
07:41 Making the sauce
11:26 Assembling the pizza
17:14 Time to taste

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[TaratheFoodie]

Hey guys! So glad you found my channel and you enjoyed this video! Here's a few other videos I know you'll love, especially during this holiday season! Thank you for watching and being a part of our fun, kick ass community!

[HRConsultant_Jeff]

I still have the original pan dough scratch recipes from my years with Pizza Hut and I would add a couple of things for you. The water temp should be 105 degrees precisely and you add the salt to the water\yeast mix immediately before pouring into the mixer. We usually had the water in the bowl not a separate measuring cup and then added the dry ingredients after the bloom. You can ball up the dough first and then set aside to rise so you do not over work the dough after rising. In fact, it would be better to have the dough stretched into the pan and then let it rise in the pan so there is no more work done to the dough, overworked dough will be tough. Use some PAM and spray the outer edge of the crust for a better crispy brown edge. You can't really reach the temps of a pizza oven in a regular oven so it takes some experimenting on the time. 20 seconds can make a difference as well as 10 degrees in temp. The science is pretty intense if you want it all to be baked with no doughy spots.

[marycasco]

I also worked for pizza hut back in the late 80's. I did the dough every morning. We used pre-mixed flour bags. But what i do remember is the Oil they used, it was a butter flavered oil and we used about 4 Tbsp. Of it in the pan. We also let the dough proof in the pan for about 45 min. In warm proof bins. Just a added bonus: you can make cinnamon sticks too!! Sprinkle cinnamon sugar over cooked dough, cut into strips. YUM!

[zmarko]

I worked at Pizza Hut all through college (and after), when they made the dough fresh every morning. I spent many years making all the dough every morning.

I'm confident if I had the flour recipe PH used back in the day for each dough type (Pan, Hand-Tossed, & Thin crust) I could replicate the taste of PH pizza.

I'm also 100% sure that if Pizza Hut went back to making the dough fresh every morning instead of using the frozen garbage they've been using for ~25 years, they'd rise back up to the top of the Pizza food chain.

The difference in prep of the dough we did to what you did was we portioned and rolled the dough through our roller and then placed them in the pans, and them let them rise in our proofer (45-ish mins).

There are more intricacies I could go over, but that's the gist of it (for the pan pizza).

Great video. New subscriber as of today. Not sure why this video popped up in my suggestions, but it was fun, so I'm in. Lol

[bradzimmer]

Came across your video, and seems you're about as passionate about the original Pizza Hut Pizza as I am. Sadly, its no longer the same. I am 53 years of age, and situated in Winnipeg Manitoba Canada. My very first job at 15 1/2 was starting off as a dishwasher for the very first Pizza Hut that opened in Manitoba. Eventually I moved into prep buttering bins of garlic butter French bread and assisted making the dough, sheeting the dough, placing it into the famous adonized steel pans. I can't remember what oil they used, but it was salted butter wirh a light dash of soy oil. The pizzas would then be capped with a white cover, and set into a humid/heat controlled proofer to rise. After a few hours, they were rolled into the cooler, and some transfered to a very long clear glass cooling unit just above where the cooks would make pizzas. The key is rolling out the dough as thin as possible, and allowing it to rise in the refrigerator. Then, we would put sauce to the edge, add toppings, cheese and dash with what Pizza Hut called was Fairy Dust (powdered parmesan, dry basil and oregeno). You did nail the temp at 475, but try baking your pizzas for 12 min mid rack, and then high broil for 1 min. Cheers.

[nighthawk]

Good job, you recreated a billion dollar pizza like a real pro! I actually remember pizza hut all you can eat buffet for $6.99 back in the early 2000s!

[blakeware]

I used one of the dough balls, halved it, then cut it into fourths and rolled it into thick strings, then tied them to make garlic knots. Used the garlic, herb, Parmesan mixture to brush on top of each knot after they baked at 425 for ten minutes. They were perfect! I even used the sauce for a marinara style dip. I think my kids liked them even more than the pizza. lol This was a great recipe. Thank you!

[jonatthank]

Thaaanks! The pizza was delicious. I followed all the steps and I was stunned how easy is to prepare Pizza Hut pan pizza on your own. The best part: you can add the toppings you want.

[DAVIDSMITH-kjdi]

I worked at Pizza Hut back in the day. Each personal pan got a half a tablespoon of evenly spread vegetable oil in the bottom of the pan. We then proofed the dough (5 ounces) a second time in the pan for about an hour after spraying the edge of the pan twice with cooking spray.. There were two lines inside the pan. When the dough rose to the point where it was between the two lines it was ready for refrigeration for at least an hour before being sauced, topped and cooked. Spending all that time inside the pan allowed the dough to really soak up the oil. Which helped with browning, crisping and taste. If your local Pizza Hut wont sell you some of the pans and covers they are usually available on ebay. Before topping we used a round stamper that flattened the dough and formed a crust. I don't do this when making them at home . It seems silly to rise them for all them time just to stomp them down.
I would also suggest experimenting with different hydration levels. PH dough was not nearly as dry as the dough in this video seems to be. I would suggest less oil and more water. Just my unsolicited two cents if you are trying to make a clone. If you love what you are making now I would stick with it.
Also, there is a recipe for an excellent thin dough on pizza making forums. If you like that sort of thing. Easily as good as Pizza Hut's.

[justonpreble]

We are totally doing this. I literally said to myself as I was driving home tonight from work. I really would like to have a personal pan pizza from Pizza Hut like they used to make them in the 80s. Their pizza today is nothing like it used to be I’m so glad I found your video. My wife and our seven kids will love making these as a family….

[grandpachas]

"Hot-Rod". In loving memory to one of my Box-Turtles who passed away a few years back (sad)...he had red blotches on his neck & front legs, and he would 'take-off' scampeing before & after he hit the
Congrats on the will love it!

[beetlejuiceification]

They could serve them fast because they were prepared a day before and crust soaked in a thin layer of butter flavored canola oil. All the server need to know were the toppings added. The pan came out of the refrigerator room off a rack and was prepped with the toppings and within 12 minutes you order was hot, buttery and crispy.

[cgrant]

Next time you make this, try adding a tsp of anchovy paste and a tsp of lemon juice to your sauce. It'll get you even closer to authentic Pizza Hut sauce. (helps to toss in a bay leaf too)

[itsmetonya]

I'm 49 and yes I remember those days good times.

[_dakota_]

I just made this and it was a hit for my family!
I didn't have powder milk so I google if reguler milk was ok to use as a substitute and it said yes. So I used it and the pizza came out just like yours and the pizza crust was very crispy. Also the extra special seasoning you add was a plus . I have not seen anyone else add that seasoning to the pizza crust,
Thank you

[t-]

Love the shirt! Lol Pizza Hut's pan pizza used to be the absolute best!Super supreme is what we always got when we went. Mom managed Pizza Huts and all of us kids worked at one at some point. So disappointed in how they have gone down hill over the past 10-15 years.

[imari]

I miss the old Pizza Hut. It surely doesn't taste the way it use to nowadays. I love how your pizza turned out and it was so easy to follow your recipe. Totally making this. Oh btw I think a great name for your mixer would be Scarlet because it's the classic red. My Kitchen Aid is in cornflower blue which they don't make anymore.

[ohmfly]

What perfect example of a good hearted person of the 80’s

[robertdodd]

Great looking Pizza ! I can't find Pizza like we had in the 70's and 80's . Oh how I miss it

[branypoo]

Came across this video after one of many “Pizza Hut just isn’t the same anymore” rants w/ my mom. It’s one thing we absolutely, terribly, miss: Pizza Hut of yesteryear. My parents were young adults in the 80s, and would often hang there with friends for pizza and arcade games. Time goes by, they get married, and I come along in ‘90. I became a part of the PH crew and now going to the Hut was a family event. Dinners with grandparents, Birthdays… so much love for Pizza Hut ❤ Sigh. <3 I’m going to be trying this recipe, it looks damn close!! I thank you for your efforts, and I want that shirt haha!! 🍕❤