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Pizza Hut Original Pan Pizza

Molly53 · food.com · 2004 · Original

Pan Pizzainferred from the title

DietNot vegetarian: cooked ground sausage or beef.

Against 5,130 pizza recipes

Pan Pizza style, 45% hydration: drier than 96% of the 1,480 doughs that parse.

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Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)

Tradition: 62 to 75% hydration (this recipe: 45%) · 450 to 550°F bake

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.

Flour

800g

Liquid, as water

360g

Hydration

45.0%

Salt

0.8%

Yeast

0.89%

Oil

3.4%

Sauce

227g

Cheese

454g

Dough weight

1474g

Process

Bake details not stated on the source page.

Ingredients (10)

  • sauce tomato1 can tomato sauce227g
  • saltgarlic salt1/2 tsp · 3g
  • waterwarm water1 1/3 cup · 316g
  • dairy doughnon-fat powdered milk1/4 cup · 50g
  • saltsalt1/2 tsp · 3g
  • flourflour4 cup · 800g
  • sugargranulated sugar1 tbsp · 12.5g
  • yeast1 package dry yeast7.1g
  • oilvegetable oil9 oz · 255g
  • cheese mozzarellagrated mozzarella cheese16 oz · 454g

Toppings (5)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

  • over cheesedry oregano1 tsp · 0.5g
  • over cheesemarjoram1/2 tsp · 2.1g
  • over cheesedry basil1/2 tsp · 0.3g
  • over cheesebutter-flavored Pam cooking spray
  • over cheesecooked ground sausage or beef

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