Pizza Hut Pan Pizza Recipe
The Food Charlatan · thefoodcharlatan.com · 2023 · Original
Pan Pizzaas labeled by the source
DietNot vegetarian: pepperoni.
Against 5,130 pizza recipes
Pan Pizza style, 60% hydration: drier than 75% of the 1,480 doughs that parse, baked at 350°F, hotter than 1% of recipes that state an oven.
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: 60%) · 450 to 550°F bake (this recipe: 350°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
397g
Water
237g
Hydration
59.7%
Salt
3.0%
Yeast
0.58%
Oil
13.7%
Sauce
397g
Cheese
452g
Dough weight
703g
Process
Bake temp
350°F / 177°C
Bake time
9 to 12 min
Oven
home standard
Surface
stone
Bulk
4h
Ingredients (9)
- water1 &1 cup · 237g
- yeastactive dry yeast3/4 tsp · 2.3g
- flourbread flour14 oz · 397g
- saltkosher salt2 tsp · 12g
- oillight olive oil4 tbsp · 54.4g
- sauce tomatojar of pizza sauce14 oz · 397g
- cheese mozzarellasliced mozzarella cheese4 oz · 113g
- cheese mozzarellamozzarella cheese3 cup · 339g
- cheese otherparmesan cheese2 tbsp
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesepepperoni3 oz · 85g
Keep exploring
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Do something with it
- Scale this doughStart from 60% hydration and 3.0% 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 60% 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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