“`html
If you have ever craved the unmistakably rich, buttery crust and gooey cheesy topping of Pizza Hut’s famous pies, get ready to delight in making your very own at home with this Homemade Pizza Hut Pan Pizza Recipe. This recipe brings together that iconic thick, crispy-edged crust, lavish layers of mozzarella, pepperoni, and tangy sauce, all crafted with care right in your kitchen. No need for delivery tonight—this comforting classic can easily become your go-to pizza that impresses family, friends, and even the most discerning pizza lovers.
Ingredients You’ll Need
The magic behind this recipe starts with a handful of simple but essential ingredients, each chosen to build the perfect balance of flavor, texture, and appearance. From the warm water activating the yeast to the generous amounts of mozzarella cheese creating that signature melt, you’ll see how every component plays a starring role.
- Warm water: About 105-110 degrees Fahrenheit to perfectly activate the yeast without killing it.
- Active dry yeast: The key to a light, rising dough that develops those classic bubbly pockets.
- Bread flour: Provides the ideal protein content to form a chewy and structured crust.
- Kosher salt: Enhances flavor and regulates yeast activity during fermentation.
- Light olive oil: Used to coat pans for that crispy, golden bottom crust and luscious edges.
- Pizza sauce: Choose your favorite jarred sauce or use your homemade blend for extra personality.
- Mozzarella cheese (sliced and shredded): Essential for gooey, stringy, cheesy perfection.
- Pepperoni: Adds a savory, spicy punch and classic pizza topping vibe.
- Parmesan cheese (shredded): Finishing touch for a sharp, nutty flavor boost.
How to Make Homemade Pizza Hut Pan Pizza Recipe
Step 1: Activate the Yeast
Start by warming your water to about 105-110 degrees Fahrenheit—warm enough to wake up the yeast but not so hot it kills it. Stir in 3/4 teaspoon of active dry yeast and let it sit for five minutes until it dissolves evenly. No bubbles expected here, but be sure to stir out any clumps so your dough can rise uniformly.
Step 2: Measure and Add Flour
Using a kitchen scale is best to get 14 ounces of bread flour, or carefully measure 3 cups plus 1 tablespoon, spooning and leveling for accuracy. Precise flour measurement is critical here, as too much will dry out the dough and too little will make it too sticky.
Step 3: Add Salt and Mix
Sprinkle in 2 teaspoons of kosher salt and gently stir everything together with a spoon. Resist the urge to knead—just combine until all ingredients are uniformly mixed, leaving the dough sticky and slightly loose for that perfect airy rise.
Step 4: Prepare for the First Rise
Grease a large bowl or container lightly with olive oil to keep the dough from sticking. Transfer the dough, spreading it out a bit, then cover loosely with plastic wrap or a lid that allows gases to vent. This gentle environment will help the yeast develop flavor and texture over the next few hours.
Step 5: Create a Warm Rising Spot
Heat your oven to 350 degrees Fahrenheit for a minute, then turn it off. The oven’s warmth will create a cozy spot for your dough to rise. Place the dough inside and shut the door to gently encourage fermentation without overheating.
Step 6: Let the Dough Rise
Allow your dough to rise for 4 hours in this warm spot. At the halfway point, briefly remove the dough and warm the oven again to maintain the optimal temperature before returning the dough. After 4 hours, it should have doubled in size and look airy and bubbly—a clear sign your pizza crust is on its way to perfection.
Step 7: Prepare Your Pans
Divide 4 tablespoons of olive oil between two cast iron skillets, swirling so the bottoms and sides are fully coated. These pans will help you replicate Pizza Hut’s famous crispy, buttery crust. If you don’t have cast iron, round cake pans can work as a substitute.
Step 8: Divide and Shape the Dough
Wet your hands and a rubber spatula with oil and divide the risen dough between the two pans. Using oiled fingers, gently fold the dough edges towards the center, forming a loose ball. Flip it so the smooth side faces up, coat it in oil, and then press the dough evenly toward the edges to form your pan pizza base.
Step 9: Second Rise in Warm Oven
Cover each pan loosely with plastic wrap that doesn’t touch the dough. Repeat the oven warming trick as before and place the pans inside for a second rise lasting about 90 minutes. The dough should spread, filling the pans fully and become delightfully bubbly.
Step 10: Preheat the Oven for Baking
When the dough nears perfect rise, remove pans and preheat the oven to its highest temperature, ideally 550 degrees Fahrenheit. Place your oven rack in the lower third and, if available, add a pizza stone to ensure a crispy bottom crust.
Step 11: Add the Toppings
Spread about 3/4 cup of pizza sauce evenly on each crust, extending to the edges for that classic saucy bite. Layer 4 ounces of thinly sliced mozzarella first to avoid weighing the dough down, then generously sprinkle 1 1/2 cups of shredded mozzarella over each pizza. Scatter pepperoni evenly but sparingly so the dough stays airy, and finish with a tablespoon of shredded parmesan on top to elevate the flavor.
Step 12: Bake to Golden Perfection
Slide the pizzas onto the pizza stone or oven rack and bake for 9 to 12 minutes. You’re looking for browned edges and golden melted cheese. If you want to be sure, carefully lift the crust edge with a metal spatula—deep golden brown underneath means success.
Step 13: Cooling and Serving
Take the pizzas out, let them rest for 2 minutes, then transfer to cooling racks with a spatula to keep the crust crisp. After a few minutes, slice, serve, and revel in that authentic Homemade Pizza Hut Pan Pizza Recipe experience you created from scratch.
How to Serve Homemade Pizza Hut Pan Pizza Recipe
Garnishes
Fresh basil leaves, a sprinkle of crushed red pepper flakes, or a drizzle of garlic-infused olive oil can add unexpected brightness and a spicy kick. These simple garnishes elevate the pizza and bring some fresh contrast to the rich, melty cheese and savory pepperoni.
Side Dishes
Complement your pan pizza with crisp garden salads, garlic knots, or a bowl of tangy marinara for dipping crust ends. A refreshing side helps balance the richness of the pizza while adding color and variety to your meal.
Creative Ways to Present
Serve slices on rustic wooden boards with small bowls of dipping sauces like ranch, blue cheese, or spicy mustard. Offering a fun variety of dips makes the pizza party-style eating even more engaging and deliciously interactive for guests of all ages.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in airtight containers in the refrigerator for up to three days. Reheating in the oven or toaster oven helps restore that lovely crispy crust better than the microwave.
Freezing
You can freeze baked pizza slices individually by wrapping them in foil and placing them in freezer bags. This way, you have ready-to-go delicious slices perfect for quick meals. Frozen slices keep well for up to two months.
Reheating
For the best texture, reheat pizza slices in a preheated oven at 375 degrees Fahrenheit for 8 to 10 minutes or until heated through and crust crispy. Avoid microwaves if you want to preserve that perfect crust-cheese texture combination.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast can be used in the same amount and incorporated directly into the flour without proofing, saving you a bit of time while still getting a fantastic rise.
What if I don’t have a cast iron skillet?
No worries! Round cake pans or other oven-safe pans with similar dimensions will work well to help your dough rise and create that signature thick crust.
Why is bread flour recommended over all-purpose flour?
Bread flour has a higher protein content that creates more gluten, which gives the dough its chewy, structured texture that’s essential for a true pan pizza experience.
Can I customize toppings on the Homemade Pizza Hut Pan Pizza Recipe?
Of course! Feel free to add your favorite veggies, meats, or additional cheeses. Just be careful not to overload the pizza so the crust stays airy and cooks evenly.
How important is the oven temperature for baking?
Very important! Higher oven temperatures (500-550 degrees Fahrenheit) simulate commercial pizza ovens and help achieve a crispy crust with golden edges and perfectly melted cheese.
Final Thoughts
This Homemade Pizza Hut Pan Pizza Recipe is a wonderful way to recreate a beloved classic in your own kitchen with real, honest ingredients and a straightforward method. There is something truly special about crafting that golden, buttery crust and rich, melty toppings from scratch, and I can’t wait for you to experience the joy and pride that comes with serving it fresh out of the oven. Gather your loved ones around, slice it up, and celebrate the simple pleasure of homemade pizza done right!
“`
Print
Homemade Pizza Hut Pan Pizza Recipe
- Prep Time: 20 minutes
- Cook Time: 9-12 minutes
- Total Time: 5 hours 30 minutes
- Yield: 2 small 10-12 inch pan pizzas
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Pizza Hut Pan Pizza Recipe recreates the classic thick, buttery crust pizza with a crispy bottom and generous toppings. Using a cast iron skillet for rising and baking the dough adds a perfect pan fried texture. The dough requires a slow, warm rise to develop airy bubbles before being topped with plenty of mozzarella, pepperoni, parmesan, and sauce. The final bake is done in a very hot oven, creating golden cheese and a deeply browned crispy crust similar to the beloved restaurant style.
Ingredients
For the Dough and Pan
- 1 1/2 cups warm water (about 105-110°F)
- 3/4 teaspoon active dry yeast (instant yeast can also be used)
- 14 ounces bread flour (3 cups + 1 tablespoon, measured precisely)
- 2 teaspoons kosher salt
- 4 tablespoons light olive oil (to coat cast iron pans)
For the Topping
- 14 ounce jar pizza sauce (or homemade)
- 4 ounces sliced mozzarella cheese (thinly sliced)
- 3 cups shredded mozzarella cheese
- 3 ounces pepperoni slices
- 2 tablespoons shredded parmesan cheese
Instructions
- Activate Yeast: In a large bowl, combine 1 1/2 cups warm water and 3/4 teaspoon active dry yeast. Stir well and let sit for 5 minutes until dissolved but not bubbly. Stir any lumps to ensure uniform mixture.
- Add Flour: Weigh out 14 ounces of bread flour (or measure 3 cups plus 1 tablespoon carefully). Add to the yeast mixture and gently stir to combine.
- Add Salt: Stir in 2 teaspoons kosher salt until fully incorporated. Do not knead the dough; mix just until combined.
- Prepare for Rising: Grease a large bowl or container with oil or nonstick spray. Scrape the dough into it, spread it out loosely, cover with a lid or plastic wrap loosely to allow gases to escape.
- Warm Oven for First Rise: Preheat oven to 350°F for about 1 minute, then turn it off. Leave door open if too hot to touch. Place dough inside the warm oven to rise.
- First Rise: Leave dough in warm oven for 4 hours. After 2 hours, remove the dough briefly, reheat oven for 1 minute, then return dough inside warm oven ensuring it’s not too hot. The dough should double, become bubbly and airy.
- Prepare Skillets: Divide 4 tablespoons oil between two 10 or 12-inch cast iron skillets, swirling to coat completely.
- Divide Dough: Dip hands and spatula in oil and divide dough into two equal portions, transferring each half into an oiled skillet.
- Shape Dough: Use oiled fingers to fold dough edges towards the center a few times forming a loose ball. Flip so smooth side is up and coat fully with oil. Press gently to spread dough towards pan edges. Repeat for second skillet.
- Second Rise Prep: Cover each pan loosely with plastic wrap, ensuring it does not touch dough.
- Warm Oven for Second Rise: Repeat warming oven as before: turn on 1 minute, off, place pans inside warm oven.
- Second Rise: Let dough rise in warm oven about 1.5 hours until it fills pan edges and looks bubbly.
- Preheat Oven for Baking: Remove pans and keep warm. Preheat oven to highest temperature possible, ideally 550°F, with rack placed in lower third. Place pizza stone on rack if available and preheat for at least 20 minutes.
- Add Sauce: Spread about 3/4 cup pizza sauce evenly over the top of each dough round, covering to the edges.
- Layer Cheese Slices: Lay thin slices of mozzarella (total about 4 ounces) evenly over sauce on each pizza.
- Add Shredded Mozzarella: Sprinkle approximately 1 1/2 cups shredded mozzarella cheese evenly over each pizza without overloading.
- Add Pepperoni: Distribute 3 ounces pepperoni slices evenly between the two pizzas, spacing to avoid weighing down dough.
- Sprinkle Parmesan: Top each pizza with 1 tablespoon shredded parmesan cheese for added flavor.
- Bake Pizzas: Place pizzas on hot pizza stone or oven rack. Bake for 9-12 minutes until crust edges are browned and cheese bubbles and turns golden. Check doneness by lifting edge to ensure bottom crust is deep golden brown.
- Cool and Serve: Remove pizzas from oven and let rest 2 minutes. Use spatula to transfer to cooling racks to maintain crisp crust. After a few minutes, slice and serve warm.
Notes
- Use a kitchen scale for precise flour measurement to ensure perfect dough texture.
- If you don’t have cast iron skillets, 10 or 12-inch round cake pans can be used as an alternative.
- This recipe requires a long, warm rise to develop the characteristic airy and bubbly dough.
- Handling dough with oiled hands and tools prevents sticking and helps shape the dough properly.
- Using a pizza stone and the highest oven temperature possible mimics the commercial pizza oven effect for a crisp crust.
- Allow pizzas to cool on racks instead of plates to keep the crust crispy on the bottom.
- Do not overload the pizza with too much cheese or toppings to avoid weighing down the dough, which can affect texture.
