Tag: deep dish

For years (years ago), a co-worker and I would go grab lunch at a Pizza Hut near our office almost every day. Back then, Pizza Hut always had a lunch special that consisted of a personal pan pizza and a trip to the salad bar. It was always the highlight of our day. The crust on the pizzas was fantastic. So, I was eager to make this copycat Pizza Hut Pan pizza. That’s one of the special things about food. It can bring back such fond memories.

This recipe for a copycat Pizza Hut pan pizza is absolutely spot-on the same taste I remember of the Pizza Hut pan pizzas. A little oily, a little crunchy, and oh-so-yummy. We will definitely be making these again (and again). I loved the original from the restaurant. And I really, really love this homemade version.

I found this recipe at CD Kitchen, one of my favorite food sites. There are tons and tons of great copycat recipes at CD Kitchen… go check it out!

You can also make these in a cast iron skillet.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

Also try my copycat of Pizza Hut’s Meaty Marinara pasta.

This recipe is based on a recipe from CD Kitchen.

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5 from 1 vote

Pizza Hut Pan Pizza

This recipe is absolutely spot-on the same taste I remember of the Pizza Hut pan pizzas.

Course Main

Cuisine American

Keyword copycat, pizza

Prep Time 1 hour hour 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Calories 726kcal

Author Based on a recipe from CD Kitchen

Equipment

• Non-Stick Spray butter flavored if available

Ingredients

For the dough

• 1 ⅓ cup water at 105° F
• ¼ cup non-fat dry milk
• ½ teaspoon kosher salt
• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 package active dry yeast
• 2 tablespoons vegetable oil for the dough
• 6 ounces vegetable oil 2 ounces per pan

For the pizza

• 1 cup Pizza sauce
• ½ cup Italian sausage crumbled, cooked, and drained
• ½ cup Mozzarella cheese shredded
• ¼ cup Fresh mushrooms sliced, sauteed in Italian seasoning

Instructions

• Combine the yeast, sugar, salt, and dry milk in a large bowl.
• Slowly stir in the warm water.
• Let sit for two minutes.
• Stir in the 2 tablespoons of oil.
• Add the flour and stir until a dough starts to form. Continue stirring until the flour is absorbed.
• Remove the dough to a very lightly floured surface and knead for 10 minutes. The dough will form a wonderful consistency and smooth texture.
• Add 2 ounces of oil to each of 3 9″ cake pans. Make sure the oil is spread out evenly in the pan.
• Divide the dough into 3 equally-sized balls. Roll each ball out to a 9″ circle and place in the pans. Spray edges of dough with the non-stick spray.
• Cover the pans with a dish towel or a plate and place in a warm area (around 78° F) and let the dough rise until doubled, 1 to 1 1/2 hours.
• Preheat oven to 475° F.
• Divide sauce between pans. Add sausage, cheese, and mushrooms, or whatever toppings you desire.
• Bake pizzas for about 15 minutes or until the crust is golden brown and hardened and the cheese is melted.

Notes

You’ll need 3 9″ cake pans for this recipe. You can also make the pizzas in 10″ pans, but of course the crush won’t be as deep. Or, you can make a single pizza in a large deep pizza pan.

Nutrition

Calories: 726kcal | Carbohydrates: 72g | Protein: 17g | Fat: 42g | Saturated Fat: 31g | Cholesterol: 23mg | Sodium: 641mg | Potassium: 401mg | Fiber: 3g | Sugar: 7g | Vitamin A: 356IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 5mg

Nutritional values are approximate.

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