Pizza Hut-Style Pan Crust Pizza

We might have found a winner. I have made it several times now and it has been a hit with all (well, 3 since Chiplet can’t do cheese) of us.

I’ve made good pizzas before but they are often super complicated and finicky.

This one makes enough for 2 meals (1 pizza is enough to fill us) and I can easily make just 1 but save the second dough for later in the week. There is rising time involved, but it is perfect for once we get home from school. Actually, one day I just pulled it out right before I picked up the Fudgelet from school. Then, after we were home for a bit, it was time to preheat the oven and it goes in the oven super quickly after that.

For the sauce, they said to use more, but it was way too much sauce for us. I was able to use one of those small cans of pizza/tomato sauce for both pizzas. I could make sauce, but it is such a small amount and I’m fine buying the can and doctoring it up with some extra seasoning.

The dough takes time, but boy is it easy to work with. 5 minutes the night before and that’s it. No fancy kneading or machines needed.

Directions for Pizza Hut-Style Pan Crust Pizza

Slightly adapted from Serious Eats

  • 400 g bread flour
  • 2 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 275 g water
  • 8 g extra virgin olive oil
  • 8 ounce can tomato sauce (or homemade)
  • 12 ounces grated mozzarella cheese (low moisture, not the fresh kind)
  • Oregano/Italian seasoning
  • Toppings such as pepperoni
  • Grated parmesan for topping

In a large bowl, mix the flour, salt, yeast, water, and oil with a wooden spoon until it is combined with no dry flour remaining. Use your hands to help, if necessary. Cover the bowl tightly with plastic wrap then let it rest at room temperature for 8 hours to 24 hours. The dough should rise a good bit (4-6 times the starting volume).

Sprinkle some more flour on top of the dough, then transfer it to a well-floured surface. Split the dough in half and make each half into a ball by tucking the sides of the dough underneath. If only baking one pizza, you can put the other half in the refrigerator (wrapped tightly in plastic wrap) for up to 3 days, then simply bring it back out when ready to bake it.

To bake a single pizza (if doing both, simply repeat with the other pizza), pour some oil into the bottom of a 10-inch cast iron skillet. Place the dough ball into the pan and turn it to coat it with the oil. Then, use your hand to press the dough around the pan, flattening it slightly and spreading the oil around the whole pan. Cover with plastic wrap and let it rest for 2 hours at room temperature. When there is 30-45 minutes left, preheat the oven to 550 degrees F.

Once the dough has spread to the edges, use your fingers to press it and fill completely. Also pop any large air bubbles. Lift the edge of the pizza to pop any other bubbles underneath, going around the circle to ensure no air bubbles.

Top the dough with about 1/2 cup pizza sauce, spreading to the edge with the back of a spoon. Sprinkle half of the mozzarella on top, again all the way to the edge. Sprinkle with extra salt if desired, as well as any seasoning. You may also put on other pizza toppings at this time.

Bake until the top is golden brown and bubbly (about 12-15 minutes). Do not over-brown the top. If the bottom is not browned enough (use a spatula to peek underneath), then place the skillet on the stovetop over medium heat for a few minutes, checking regularly. Once the pizza has been removed from the oven, top with some Parmesan cheese. Slice the pizza and serve.

Directions for Pizza Hut-Style Pan Crust Pizza (without pictures)

Slightly adapted from Serious Eats

  • 400 g bread flour
  • 2 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 275 g water
  • 8 g extra virgin olive oil
  • 8 ounce can tomato sauce (or homemade)
  • 12 ounces grated mozzarella cheese (low moisture, not the fresh kind)
  • Oregano/Italian seasoning
  • Toppings such as pepperoni
  • Grated parmesan for topping

In a large bowl, mix the flour, salt, yeast, water, and oil with a wooden spoon until it is combined with no dry flour remaining. Use your hands to help, if necessary. Cover the bowl tightly with plastic wrap then let it rest at room temperature for 8 hours to 24 hours. The dough should rise a good bit (4-6 times the starting volume).

Sprinkle some more flour on top of the dough, then transfer it to a well-floured surface. Split the dough in half and make each half into a ball by tucking the sides of the dough underneath. If only baking one pizza, you can put the other half in the refrigerator (wrapped tightly in plastic wrap) for up to 3 days, then simply bring it back out when ready to bake it.

To bake a single pizza (if doing both, simply repeat with the other pizza), pour some oil into the bottom of a 10-inch cast iron skillet. Place the dough ball into the pan and turn it to coat it with the oil. Then, use your hand to press the dough around the pan, flattening it slightly and spreading the oil around the whole pan. Cover with plastic wrap and let it rest for 2 hours at room temperature. When there is 30-45 minutes left, preheat the oven to 550 degrees F.

Once the dough has spread to the edges, use your fingers to press it and fill completely. Also pop any large air bubbles. Lift the edge of the pizza to pop any other bubbles underneath, going around the circle to ensure no air bubbles.

Top the dough with about 1/2 cup pizza sauce, spreading to the edge with the back of a spoon. Sprinkle half of the mozzarella on top, again all the way to the edge. Sprinkle with extra salt if desired, as well as any seasoning. You may also put on other pizza toppings at this time.

Bake until the top is golden brown and bubbly (about 12-15 minutes). Do not over-brown the top. If the bottom is not browned enough (use a spatula to peek underneath), then place the skillet on the stovetop over medium heat for a few minutes, checking regularly. Once the pizza has been removed from the oven, top with some Parmesan cheese. Slice the pizza and serve.

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2 thoughts on “Pizza Hut-Style Pan Crust Pizza

  1. Pingback: Mixed Bag Mondays: Exploring Cookbooks and Variations | fudgingahead

  2. Pingback: Breakfast Pizza (Version 2) | fudgingahead

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