Pepperoni Pan Pizza (Pizza Hut Copycat Recipe)
Tara the Foodie · tarathefoodie.com · 2023 · Original
Pan Pizzainferred from the title
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
Pan Pizza style, 43% hydration: drier than 97% of the 1,480 doughs that parse.
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: 43%) · 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
900g
Liquid, as water
389g
Hydration
43.2%
Salt
1.0%
Yeast
1.39%
Oil
4.5%
Sauce
397g
Cheese
n/a
Dough weight
1368g
Process
Bake details not stated on the source page.
Ingredients (12)
- waterWater1 1/2 cup · 356g
- yeastYeast1 tbsp · 12.5g
- sugarSugar1 tbsp · 12.5g
- flourFlour4 1/2 cup · 900g
- dairy doughMilk powder3 tbsp · 37.5g
- saltKosher salt1 tsp · 6g
- oil3-4 tbsp Light Olive Oil3 tbsp · 40.8g
- oilAvocado Oil Sprayn/a
- sauce tomatoTomato Sauce8 oz · 227g
- sauce tomatoTomato paste6 oz · 170g
- cheese mozzarellaMozzarella Cheesen/a
- cheese otherParmesan cheese1 1/2 tsp
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseGarlic powder1/2 tsp · 2.1g
- over cheeseOregano1/2 tsp · 0.3g
- over cheeseBasil1/2 tsp · 0.3g
- over cheesePepperoni
- over cheeseButter1 tbsp · 14.2g
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Do something with it
- Scale this doughStart from 43% hydration and 1.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 43% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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