Authentic Pizza Hut Pan Pizza (Printable version)

Golden thick pan pizza with crispy bottom, chewy interior, and bubbling melted cheese topping.

# 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 or preferred toppings
17 - 1 tbsp olive oil for brushing crust

# How to make it:

01 - Dissolve sugar and yeast in warm water. Let stand until foamy, approximately 5 minutes.
02 - Combine flour and salt in a large bowl. Add yeast mixture and olive oil. Mix until rough dough forms.
03 - Knead dough on floured surface for 7-8 minutes until smooth and elastic texture develops.
04 - Place dough in lightly oiled bowl, cover, and let rise in warm area for 1 hour until doubled.
05 - Grease two 9-inch round cake pans with softened butter. Brush bottom with olive oil for crispness.
06 - Punch down dough and divide into 2 equal portions. Press each portion into prepared pans, pushing edges up sides.
07 - Cover pans and let dough rest for 10-15 minutes.
08 - Heat oven to 450°F.
09 - Combine all sauce ingredients in small bowl. Mix thoroughly.
10 - Spread half the sauce on each crust. Distribute cheese evenly, then add desired toppings.
11 - Brush exposed crust edges with olive oil.
12 - Bake for 20-25 minutes until crust is golden brown and cheese is bubbly.
13 - Remove from oven and let cool for a few minutes. Slice and serve hot.

# Expert tips:

01 -
  • The crust gets that signature crispy fried bottom that everyone fights over
  • You can customize the toppings but the base is absolutely perfect
  • Its actually achievable for home cooks, no commercial equipment needed
02 -
  • The butter in the pan is what creates that signature crispy bottom edge
  • Pressing the dough up the sides helps hold all those delicious toppings
  • Letting the dough rest in the pan prevents it from shrinking back
03 -
  • Cold ferment the dough overnight for restaurant-quality flavor development
  • Use a pastry brush to evenly oil those pan edges for consistent browning

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