CAN YOU COOK A PIZZA IN THE OVEN WITHOUT A PAN RECIPES
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 10 minutes0S
Prep Time 1 hours 5 minutes0S
Cook Time 1 hours 5 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 390 calories
PIZZA DOUGH WITHOUT YEAST | RECIPE - RACHAEL RAY SHOW
If you can't find yeast in stores right now, you can still make pizza from scratch without yeast, & bonus — the dough doesn't have to rise.
Provided by Ben Perez
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F and place a pizza stone or flat/inverted baking sheet inside
- Once oven is preheated, let pan heat for at least 15 minutes
- In a medium bowl, sift flour, baking powder and soda, salt, and sugar
- Add warm water and olive oil
- Stir to combine with a wooden spoon
- The dough will be shaggy
- Combine dough together with your hands and knead for 1 to 2 minutes until smooth
- If the dough feels sticky, add a light sprinkle of flour and knead until tacky to touch
- Turn out the dough onto a lightly floured work surface
- Using a rolling pin, roll dough to desired shape and size using the dimensions of your preheated pizza stone or pan as a guide
- When your pan is thoroughly preheated, sprinkle evenly with cornmeal or semolina
- Carefully transfer rolled-out dough to the pan and parbake for 5 minutes to set
- Top parbaked crust with toppings of choice and bake an additional 10 to 12 minutes until cheese is melted and crust is lightly browned
- Slice and serve
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