I have been holding on this recipe for a little bit, but I finally got around to it and am so glad I did. It comes from Holly at Day 2 Day with Holly J. My family absolutely loves Pizza Hut’s pan pizza, but we don’t get it that often. This is the closest thing to the real deal that I’ve found. Now we can have it more frequently with this homemade version. I did have a couple of problems with this recipe the first time I made it. The recipe calls for 3 oz of oil per pan. I didn’t even put in the full amount and it was still way too much. When I put the dough in the pan, oil started to come up the sides and get on top of the dough. The other problem was with the pans I used. I have 2 (8 inch) dark non-stick cake pans, so two of the pizza went in there. Then for the third pizza, I used a 9 inch glass pie plate. I cooked them just like the recipe said. The two in the dark non-stick pans turned out burnt on the bottom. So the second time I made this, I put just enough oil in the bottom of the pans to coat them, that solved the oil problem. The second thing I did was lower the oven temp to 450. That work well. Then I used my glass pie plate for one of the pizzas, then I used a glass 9×13 dish for the remaining dough. I love glass, because you can see the bottom of the pizza and make sure it’s not getting burnt. After the changes I made the second time, the pizzas turned out perfectly. Not quite as greasy a bottom as Pizza Hut’s pan, but close enough. This recipe was also plenty for my family of 5. Most of us were stuffed after 2 pieces, the thick crust makes this very filling. The second time, I also brushed the edge of the crust with garlic butter after it was fully cooked. This help everyone to want to finish off the crust. My kids usually leave the crust. This recipe does take some planning because you need to let the dough raise for at least 1 hour, but it’s so worth the wait. One other tip, I roll my dough out and put it in the pan to help get it to be the right size, then I take the dough out, put the oil in, then put the dough back in the pan.
1 1/3 C Warm water (105F)
1/4 C Non−fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) – (I just use enough to coat the pan)
Butter flavored Pam ( I didn’t use this)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans ( or can use 1 – 9 inch pie plate and 1 – 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/2 tsp Garlic salt
Combine and let sit for 1 hour while the dough rises.
For Each Nine Inch Pizza:
Preheat oven to 475F (I cooked at 450). Spoon 1/3 cup sauce on dough and spread to within 1″ of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham, Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown about 15 minutes. I then brush outer edge of crust with garlic butter.