HOW TO MAKE PIZZA IN A PAN RECIPES

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES

Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

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

Ingredients

Nutrition Facts : Calories 390 calories

CHICAGO-STYLE PAN PIZZA - ALLRECIPES

Chicago-Style Pan Pizza - Allrecipes image

This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.

Provided by JAIME5025

Categories Pizza

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon fennel seed
¼ teaspoon garlic powder
½ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Nutrition Facts : Calories 578.2 calories, CarbohydrateContent 46.8 g, CholesterolContent 61.2 mg, FatContent 27.4 g, FiberContent 4.9 g, ProteinContent 32.3 g, SaturatedFatContent 10.5 g, SodiumContent 1815.9 mg, SugarContent 8.4 g

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