Authentic Pizza Hut Pan Pizza (Printable Version)

Golden, thick crust with crispy edges, soft chewy center, and bubbly melted cheese on homemade dough with zesty tomato sauce.

# What You Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 2 ¼ tsp active dry yeast
03 - 1 ½ tsp sugar
04 - 1 ½ tsp salt
05 - 1 cup warm water (110°F)
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter, softened

→ Sauce

08 - 1 cup canned tomato sauce
09 - 1 tsp dried oregano
10 - ½ tsp dried basil
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ½ tsp sugar
14 - Salt and black pepper to taste

→ Toppings

15 - 2 cups shredded mozzarella cheese
16 - 20-24 slices pepperoni
17 - 1 tbsp olive oil for brushing crust

# Method:

01 - Dissolve sugar and yeast in warm water. Let sit until foamy, about 5 minutes.
02 - Combine flour and salt in a large bowl. Pour in yeast mixture and olive oil. Mix until a rough dough forms.
03 - Knead dough on a floured surface for 7-8 minutes until smooth and elastic.
04 - Lightly oil a bowl, place the dough inside, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Grease two 9-inch round cake pans with softened butter, then brush the bottom with a little olive oil for extra crispness.
06 - Punch down the dough and divide into 2 equal portions. Press each portion evenly into the prepared pans, pushing up the sides slightly.
07 - Cover pans and let dough rest for 10-15 minutes.
08 - Preheat oven to 450°F.
09 - Mix all sauce ingredients in a small bowl. Spread half the sauce on each crust.
10 - Sprinkle cheese evenly over sauce, then add desired toppings. Brush the exposed crust edges with olive oil.
11 - Bake for 20-25 minutes until the crust is golden brown and cheese is bubbling.
12 - Remove from oven, let cool for a few minutes, then slice and serve hot.

# Expert Tricks:

01 -
  • The buttery, fried bottom crust gives you that irresistible crunch that delivery pizza promises but rarely delivers
  • This dough creates the perfect thick yet pillowy foundation that holds up under mountains of toppings
  • You get two pizzas from one batch, making it ideal for feeding a hungry crowd or saving one for tomorrow
02 -
  • The butter in the pan is nonnegotiable for that signature crispy fried bottom
  • Letting the dough rest in the pan before baking prevents it from shrinking back from the edges
  • Room temperature toppings prevent the dough from becoming soggy before it hits the oven
03 -
  • Use a light hand when pressing the dough into the pan to avoid tough spots
  • Preheating the pans in the oven for 5 minutes before adding the dough creates an even crispier bottom

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