MUFFIN PAN RECIPE RECIPES

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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

Nutrition Facts : Calories 390 calories

THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE



The Best Gluten-Free Bluberry Muffin Recipe image

These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.

Provided by GlutenFreeBaking.com Elizabeth Barbone

Categories     Breakfast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 15

Number Of Ingredients 10

2 cups Bob's Red Mill 1-to1 Baking Flour* ((9 3/4 ounces / 275 grams))
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened ((4 ounces/ 113 grams))
3/4 cup granulated sugar ((6 ounces/ 170 grams))
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk ((4 ounces / 150 grams))
2 cups blueberries
1/4 cup granulated sugar (optional, for topping)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
  • Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
  • In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
  • Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 
  • Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
  • Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
  • Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
  • Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

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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.
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