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
CHINESE TURNIP CAKE (萝白糕) | MADE WITH LAU
Learn how to make this classic Cantonese dim sum dish & Chinese New Year favorite!
Provided by Made With Lau
Total Time 70 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- We'll be prepping several ingredients here:
- We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
- While our wok is cooking, we'll prepare our cake pan by:
- Once the turnip mix is done cooking in the wok, we'll prepare for steaming.
- To tell if the cake is done, you can stick a chopstick straight into the pan.
- While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
- Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence:
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