How To Make Pizza Hut Pan Pizza At Home | Tara the Foodie
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- Опубликовано: 20 май 2024
- Want to learn how to make Pizza Hut pan pizza at home? In this video, I will show you step by step how to make your own pan pizza right in your own kitchen and boy is it delicious! Even better... it's easy!
*This video is not sponsored.
Link to my favorite cast Iron pan: amzn.to/3DTUOqN
@pizzahut - How’d we do? 🍕
⏱️VIDEO TIME STAMPS⏱️
00:00 Introduction
00:56 Making the dough
07:41 Making the sauce
11:26 Assembling the pizza
17:14 Time to taste
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Hey guys! So glad you found my channel and you enjoyed this video! Here's a few other videos I know you'll love, especially during this holiday season! Thank you for watching and being a part of our fun, kick ass community!
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I worked at pizza slut over 20 yrs ago & we oiled the pan then put the dough in, covered it & let it proof the pan.
I was a mgr at PH, they just used veg. oil for the dough & coating the bowls & pans. Probably too cheap too use 🫒
@@cheechdubinsky6709 haha oh I’m sure they didn’t use olive oil. I just like to. 😊
You are smoking hot for your age, wow. By the way, nice video!
0:31 Hi Tara, I just found your channel 2 minutes ago
I'm about 30 seconds into the video. And you mentioned the old school and show a picture of Pizza Hut as I remember.... My very first thought was, how does she know about this, she's not old enough, but then from your statement, you're a few years older than I am. So congratulations. You are not aging like the average woman from our era.
I love old school stuff, but since I'm from South Florida, absolutely nothing stays the same down here. Every single thing including your grocery store changes every certain number of years.
Hopefully your channel has more retro stuff like this
I still have the original pan dough scratch recipes from my years with Pizza Hut and I would add a couple of things for you. The water temp should be 105 degrees precisely and you add the salt to the water\yeast mix immediately before pouring into the mixer. We usually had the water in the bowl not a separate measuring cup and then added the dry ingredients after the bloom. You can ball up the dough first and then set aside to rise so you do not over work the dough after rising. In fact, it would be better to have the dough stretched into the pan and then let it rise in the pan so there is no more work done to the dough, overworked dough will be tough. Use some PAM and spray the outer edge of the crust for a better crispy brown edge. You can't really reach the temps of a pizza oven in a regular oven so it takes some experimenting on the time. 20 seconds can make a difference as well as 10 degrees in temp. The science is pretty intense if you want it all to be baked with no doughy spots.
Thank you for the inside tips! Appreciate it!
Did you mean sugar, not salt.
I'm 40, ordered the iconic pan pizza from pizza hut for my fellow blue collar union cement masons and laborers (flatworkers) we call each other concrete dummies lovingly of course. AND IT WAS TERRIBLE!!!! TRIED ANOTHER STORE 2 WEEKS LATER....STILL TERRIBLE!! WTF!!! did pizza hut do to such an Iconic pizza? Its like they went woke go broke before that was a hip corp. Model....tardsss!
Im a drinker also so i appreciate your worship to the greek god of wine "boccius" and im totally trying this in the near future even if it just for myself, maybe two senior citizens known as mom and dad and a cat that will hopefully sleeping in a corner until dinner time.
Thanks for posting this, AI knew i was high disappoined so it gave me a few weeks to cool off before putting this in my feed...WEIRD!!! Right???
Im 100 percent sure u watch youtube recipes or the cooking channels and think all pizza needs to be crunchy...pizza hut is good ..your taste buds need a check up@@anthonybecker24
We all appreciate your information because Pizza Hut don't do it like that anymore ain't that right tara, old school
We are totally doing this. I literally said to myself as I was driving home tonight from work. I really would like to have a personal pan pizza from Pizza Hut like they used to make them in the 80s. Their pizza today is nothing like it used to be I’m so glad I found your video. My wife and our seven kids will love making these as a family….
Ah that’s amazing! So glad I could help and stop back and let me know how it turns out!
Wow, seven kids !!! Last week in the parking lot after my grandson's soccer game I saw someone with five kids
I can’t tell you how many memories I had had growing up, burning the sheet outta my mouth, biting into this deliciousness!
@@TaratheFoodieyou should figure out how to make Pizza Hut breadsticks cause the ones they have now suck.
@@tjn2254 okey doke!
I also worked for pizza hut back in the late 80's. I did the dough every morning. We used pre-mixed flour bags. But what i do remember is the Oil they used , it was a butter flavered oil and we used about 4 Tbsp. Of it in the pan. We also let the dough proof in the pan for about 45 min. In warm proof bins. Just a added bonus: you can make cinnamon sticks too!! Sprinkle cinnamon sugar over cooked dough, cut into strips. YUM!
Ooh yes a great dessert idea! And yes I do remember the pizza crust tasting buttery. Mystery solved.
Butter oil that sounds easy enough to make
Could I combine butter and oil on the pan to get that flavor? I will have to give it a try.
@@blancatorres1047 worth a try! I would think they would work.
Or just grab a bottle of the popcorn oil!
Came across your video, and seems you're about as passionate about the original Pizza Hut Pizza as I am. Sadly, its no longer the same. I am 53 years of age, and situated in Winnipeg Manitoba Canada. My very first job at 15 1/2 was starting off as a dishwasher for the very first Pizza Hut that opened in Manitoba. Eventually I moved into prep buttering bins of garlic butter French bread and assisted making the dough, sheeting the dough, placing it into the famous adonized steel pans. I can't remember what oil they used, but it was salted butter wirh a light dash of soy oil. The pizzas would then be capped with a white cover, and set into a humid/heat controlled proofer to rise. After a few hours, they were rolled into the cooler, and some transfered to a very long clear glass cooling unit just above where the cooks would make pizzas. The key is rolling out the dough as thin as possible, and allowing it to rise in the refrigerator. Then, we would put sauce to the edge, add toppings, cheese and dash with what Pizza Hut called was Fairy Dust (powdered parmesan, dry basil and oregeno). You did nail the temp at 475, but try baking your pizzas for 12 min mid rack, and then high broil for 1 min. Cheers.
Wow Brad thank you for all the additional inside info on how to make the best pan pizza at home! Yes, I truly loved my family’s trips to Pizza Hut back in the day… what could be better than getting your very own personal pizza and it be so good? In my kid mind, I was living the high life!
I simply can't wait to try this. Is the temperature 475 degrees in celcious? I'm also in 🇨🇦.
@denisekay4292 246 degrees celcius i believe
I lived in Winnipeg in 1994-1995 and saved my money each month for the $6.99 lunch buffet at Pizza Hut. It was unbeatable
I worked at Pizza Hut all through college (and after), when they made the dough fresh every morning. I spent many years making all the dough every morning.
I'm confident if I had the flour recipe PH used back in the day for each dough type (Pan, Hand-Tossed, & Thin crust) I could replicate the taste of PH pizza.
I'm also 100% sure that if Pizza Hut went back to making the dough fresh every morning instead of using the frozen garbage they've been using for ~25 years, they'd rise back up to the top of the Pizza food chain.
The difference in prep of the dough we did to what you did was we portioned and rolled the dough through our roller and then placed them in the pans, and them let them rise in our proofer (45-ish mins).
There are more intricacies I could go over, but that's the gist of it (for the pan pizza).
Great video. New subscriber as of today. Not sure why this video popped up in my suggestions, but it was fun, so I'm in. Lol
Yay! Welcome to our fun community! Take a look at some of our recent videos and I hope you enjoy!
@zmarko the dough is frozen now? yuck. Do you remember what the ounces were for the dough? Wasn't a large pan 28 oz? And yeah, it swam in oil, lol
@@anyonecanseethis5787 the pan dough absolutely swam in oil. Lol. And, unfortunately, I don't remember the weights for the dough, sorry. It's hard to remember specifics from 30 years back.
I retired from KitchenAid last year. The unofficial name at the factory for your red mixer is a Scorpion. I built some of the first mixers of that style made. I hope you get years of use from it.
Wow! That’s the winning name! I love it! 🦂
Thank you for your service Kevin. Here in Europe, The Netherlands, KitchenAid is the number one brand professional chef use. They are the best.
I made this on New Year's Eve with a few of my own twists:
-I halved the dough quantity, but stretched it out in a big 14" pizza pan. The crust was a little thinner than pan pizza usually is (about the thickness of Pizza Hut "hand tossed" but with the taste and texture of pan crust.
-I used Classico brand pizza sauce, with a spoon of sugar added to the entire jar to give it the sweetness of PH sauce.
-For cheese I went with Sargento mozzarella and provolone blend. Very flavorful!
-I topped with pepperoni, sweet Italian sausage, bacon crumbles, mushrooms, red onion, and green bell pepper (basically a Supreme).
A great start to the new year! Hope yours is starting as good as mine!
Wow sounds amazing! Happy New Year to you and your family as well!
If you have a Homeland nearby, get a jar of "Best Choice" pizza sauce. It's the store brand and half the price of the name brand. It's zesty, tasty, and the perfect thickness.
Pizza Hut was the first job I ever had. I'm now 52, but I remember a great deal about it. I was a closing cook. We had to make the pizzas (naturally), but we also had to prep everything for the next day. Only 2 things were done differently in store, but they're not major at all. The dough was proofed after being put into the pan, and cheese was sparingly spread on initial layer (as an anchor) and the rest came after toppings were placed. One of the last things we did before closing up for the night was to oil the pans for the next day. We used 2 different pumps - one for personal and one for the rest. Personal pans got a very small amount of oil so it was the smallest pump. The other pan pizzas got 1, 2, and 3 pumps each depending on size. 1 for small, 2 for medium, and 3 for large. The pump dispensed 1oz of oil per pump so small = 1oz, medium = 2oz, and large = 3oz. I saved this recipe in a playlist bc I've looked for a PH styled recipe, but what I REALLY want to find is the recipe for the breadsticks. I can never find one that gets the seasoning right. I remember - when I worked there - reading the ingredients label, but there was TOO many listed. I only remember oregano. The dough was the same pan pizza dough you just made. But before the seasoning was put on, we had a breadstick presser like mold (almost like a cookie cutter) that laid out the cut lines for the individual sticks. It was calibrated for the pans and light pressure was used as the goal was to imprint, not cut. Then the seasoning came just before it was baked. If you wanted cheese, it was simply added last before baking.
Hhhmmm well I guess I’m just gonna have to figure out the breadsticks recipe now!
This is how I remember doing it in the late 80's early 90's.
@@TaratheFoodieYes, please, figure it out and share with us. You might not realize how many people are just cooking at home now, because it's too expensive for families. So, many of us (and our family is included) is using RUclips to teach us how to become better home cooks where we can make good-enough meals that we don't want to go out.
@@TaratheFoodieBut, of course, we go out still. Like today is Wednesday and it's Burger King's $3 dollar whoppers, so we'll go get some today. But rest of week, we are not gonna pay $6.50 for a BK burger then pay $1.00 extra for cheese. NO WAY.
@@PoeLemic absolutely! And that is why I’m here! I love teaching people to cook and I plan to be doing it for a very long time. Check out my other recipes on the channel - I have some great stuff out there!
Drunk chefs are the best!
As the cameraman. I approve this message!
It’s definitely more fun to cook this way!
Drunk, and naked is better! Unless your cooking bacon!... never fry bacon, when you are naked! Don't ask me how I know... 😬😫
@@chrissewell1608 Safety first!
@@TaratheFoodieyou are beautiful
This video took me back to the “book it” club. When I was in school, if I read enough books I could “win” a personal pan pizza from Pizza Hut. LOL. Incentivizing reading. The good ole days. LOL
Yes! I participated too and it was a wonderful program.
Oh my gosh, I forgot about that !!!! I’m pretty sure that’s the only way I got Pizza Hut because we couldn’t afford it !!!
Thanks for reminding me !
Yep, so did I ❤
Little fact for you. the Book it program started because the President of the company had a child that had dyslexia and it was not discovered because the school wasn't monitoring his book reading, so he felt it was important to encourage reading and also to help diagnose this problem.
Good job, you recreated a billion dollar pizza like a real pro! I actually remember pizza hut all you can eat buffet for $6.99 back in the early 2000s!
Why thank you!
Yes!! I know!! You’d think it’d be easier to find a classic pie in any area of the country.. sheet.. now you can make it at home!
I worked at Pizza Hut in the 90s when I was in high school. So many memories unlocked. We sold beer and wine so this video is shockingly accurate.
Ha! It just felt right!
I've made hundreds of pizzas before finally finding exactly what I was trying to achieve. Great video on old Pizza Hut. It was a great place, lost in the mists of time.
Thank you so much!
We eat at Pizza Hut once or twice a month. It can still be good. We go a few towns over, because for some reason their a Pizza Hut tastes better. Not sure why, maybe the franchises aren’t as locked into the ingredients as they should be and some of them cut corners.
They could serve them fast because they were prepared a day before and crust soaked in a thin layer of butter flavored canola oil. All the server need to know were the toppings added. The pan came out of the refrigerator room off a rack and was prepped with the toppings and within 12 minutes you order was hot, buttery and crispy.
Yum!
trust me when I say, add a bunch of oil to the pan before adding in the dough, then add MORE! you're smart for using the cast iron pan, the ones they use were just like metal pie tins but thicker, they built up a seasoning over time just like cast iron.
I’m sure hearing that they indeed used a ton of oil!
Thaaanks! The pizza was delicious. I followed all the steps and I was stunned how easy is to prepare Pizza Hut pan pizza on your own. The best part: you can add the toppings you want.
Awesome! So glad it worked out for you and you enjoyed it!
I used one of the dough balls, halved it, then cut it into fourths and rolled it into thick strings, then tied them to make garlic knots. Used the garlic, herb, Parmesan mixture to brush on top of each knot after they baked at 425 for ten minutes. They were perfect! I even used the sauce for a marinara style dip. I think my kids liked them even more than the pizza. lol This was a great recipe. Thank you!
Wow what a great idea!
"Hot-Rod". In loving memory to one of my Box-Turtles who passed away a few years back (sad)...he had red blotches on his neck & front legs, and he would 'take-off' scampeing before & after he hit the ground.....he-be-running!
Congrats on the mixer.....ya'll will love it!
Awww RIP Hot Rod… love that name!
I worked at Pizza Hut a looooong time. Made plenty of dough. We never ever put oil in the dough. 2 squirts of oil for medium pizza in the pan, 3 for large, that's what browns the crust, it's basically fried. Not sure about the milk powder because the dough came in pre mixed bags of flour. Really sincerely doubt the milk powder thing. Its a very yeasty dough and sticky after it's proofed.
All I know is it was giving me flashbacks when I tasted it.
Awesome job! Loved the garlic butter recipe at near the end.
Thank you! It really adds that extra special touch!
Looks soooo good. Great job! and I love this video! Great personality you have!
Aww thanks!
Yes loved there salad bar so many memories ❤
I was a kid in the early 70's when I worked at PH. The recipe for dough went something like this.
50lbs flour
14 pounds of water
7oz yeast
2 cups of oil
salt (I believe 3/4 cup)
mix on huge mixing machine for 5 minutes
place in 50 gallon rubber garbage can with snap on lid to rise overnight
The sauce was made from grinding 5 large cans of tomatoes and mixing in a packet of PH special seasoning mix
Best pizza ever in those days and we only had thin crust and used a machine to press out dough.
We would use a meat tenderizer to score holes in the dough to keep it from bubbling up
The Pizza Hut special in order of ingredients
the dough
the sauce
the cheese
pepperoni
canadian bacon
onions
green peppers
mushrooms
sausage
black olives
bacon bits
Ooh this is awesome! Thank you for sharing!
Was the sauce cooked?
@@janlondre2664 No. The pizza was assembled and it cooked along with the rest of the pizza.
Next time you make this, try adding a tsp of anchovy paste and a tsp of lemon juice to your sauce. It'll get you even closer to authentic Pizza Hut sauce. (helps to toss in a bay leaf too)
Oooh I love that suggestion. I love anchovies!
I made this and it was excellent. My family kept going back for more. Thank you for sharing!
That’s wonderful! So glad it worked out for you and your family! Nothing like a good pizza night!
Your fucking shirt had me rolling!! Haha 💀😭
Great idea looks amazing & fun makes for a realistic evening dinner thank you!
You are so welcome!
Worked for PizzaHut for 7 years and is still my favorite place. Sad that they went with frozen dough in the late 80s. Wasnt the same after that. We also had premade tubs of garlic butter, was so good on the cheese bread.
I’d love to make some garlic knots or breadsticks too. Maybe new video!
I'm not that old and they weren't doing frozen in late 80's.. now late 90's early 2000 tho..
I'm 49 and yes I remember those days good times.
Yes, great memories!
I worked at Pizza Hut in the early 80’s and you got the recipe very close. We used vegetable oil in instead of olive oil. Also, measure the dough balls for the size and then rolled (sheeted) into a circle, placed into a well oiled pans covered and let rise in the walk-in for about 3 hrs.
Out of walk-in press down, add toppings then bake.
Good job though and wish we had worked with wine too!
Except she did t warm the crust on a low quick bake before adding sause n toppings
@@JudyZimShadHomesteader
That was the short cut method, but the dough was always better when the yeast had to work harder in the refrigerated walk-in for a few hours.
The same way the thin and crispy dough was better flavored when it sat a room temperature for at least 6 hours after making.
Ha! Would have been more fun right??! Thanks for the inside tips!
I worked there too!
One time I was getting dressed in my uniform in the bathroom for my shift and it was packed I adjusted the mirror and it came crashing down in a million pieces!! Omggg it was crazy the whole place was looking around like wtf just happened when I walked out of the bathroom they didn’t even. Look at me had no idea it happened in the bathroom lolllll
What perfect example of a good hearted person of the 80’s
Aww well thank you so much!
00:30 yes I remember Late 80’s early 90’s in Toronto Canada done it many times with parents or alone.
I am a pastry chef and I actually bought a pan from Pizza Hut off eBay think forty bucks I have made the same Pizza in this pizza pan that I bought and it came out exactly the way I remembered Pizza Hut pizza taste like you could put on the bottom of the pan yes oil Parmesan cheese cornmeal whatever makes it easier for the pizza to come out of the pan or cast iron
Ooooh what a great idea!
@@TaratheFoodieThere's some on Ebay still that look affordable. But, I just think a normal "anodized pan pizza pan" is good enough.
Your pizza looks 100 times better than pizza huts and you seem like a fun girl to hang out with ❤️
Thank you!! I try lol 😂
Glad I found this. I’m definitely going to make this. You totally remind me of a really great friend I had. (May she Rest In Peace) You did an amazing job explaining the recipe. Bravo 👏🏻
Aww thank you so much. I’m glad I could bring this recipe to you and bring back some good memories of your friend. It’s funny, I get that alot… that I look like someone that someone knows. I must have a whole team of twins out there.
I just made this and it was a hit for my family!
I didn't have powder milk so I google if reguler milk was ok to use as a substitute and it said yes. So I used it and the pizza came out just like yours and the pizza crust was very crispy. Also the extra special seasoning you add was a plus . I have not seen anyone else add that seasoning to the pizza crust,
Thank you
This is wonderful to hear! Thanks for checking back and I’m so glad it worked out for you and your family! ❤️
A method my mother used was to place the bowl in the oven, with the 40 watt incandescent oven light on. This kept the ambient temp at the perfect temperature. Your oven's temperature will always be consistently the same, so no matter is you have the AC on in the summer, or the furnace in the winter, inside the oven the interior will always be the exact same. This makes the rise time for the dough exactly the same.
Great tip!
My grandmother did this too, but we keep the house significantly colder than she did. So when her 1960s Oven finally gave out, I made sure to get an oven with a proof setting. Most ovens don’t go below 200 degrees. I believe the proof setting is around 90 degrees. I use it all the time for dough, yogurt, and drying herbs. Definitely a worthwhile setting to have on an oven.
@@user-bc4en5ig8j I use gas stoves. Only a few of the newest ones have that proof setting. I'll have to look for that if we upgrade our gas oven. Thanks for the tip.
I miss the old Pizza Hut. It surely doesn't taste the way it use to nowadays. I love how your pizza turned out and it was so easy to follow your recipe. Totally making this. Oh btw I think a great name for your mixer would be Scarlet because it's the classic red. My Kitchen Aid is in cornflower blue which they don't make anymore.
Thanks and I hope it turns out great for you! Love the name Scarlett and the color! Your blue mixer sounds beautiful. 😍
We’ve served this on many occasions.. ever time, no leftovers!!
I talked to a Pizza Hut manager last year while eating the buffet and he’d been with Pizza Hit I use to go to 30 years ago and I said something about how the pan pizza greased pan had changed and he said it’s not changed and they’re still using the same butter spray. Something has changed and it may be the dough and it’s not the same.
Thin crust has definitely changed.
I have an actual Pizza Hut pan that a server gave me 30 years ago after telling him I couldn’t make a good crust and he said it’s the pan and put our pan in a to go box.
I’ve still not been able to recreate it yet.
I’m definitely going to try this recipe.
@@timdthompson that’s cool that you have one of their pans. Let me know how this recipe turns out for you!
@@timdthompson
I heard it was olive oil that was the secret, I'm guessing a golden buttery tasting oil.
Yes, some olive oils taste buttery.
364 days after you posted, I watch this video. You know what's for dinner tonight.
Background - National Weather Service: Winter Weather Advisory for Central Illinois - Ice and Snow.
I’m so glad you found me! So how did your pizza turn out?
@@TaratheFoodieIt was wonderful. As expected.
@@ForgetU Yay!! So glad! 👏🏻👏🏻👏🏻
Ya are close the oil was butter flavor. Was a cook back then at the hut. The pans were just steel pans not cast iron . Also there was some top cheese to keep things from burning.
I’m not surprised it was butter flavored. I always thought I tasted butter.
Love the shirt! Lol Pizza Hut's pan pizza used to be the absolute best!Super supreme is what we always got when we went. Mom managed Pizza Huts and all of us kids worked at one at some point. So disappointed in how they have gone down hill over the past 10-15 years.
Thanks! I had to get it as soon as I saw it. 😂 You guys were a family affair! Nice!
Where I live they still have great pizza, in fact I love their pizza compared to any other pizzerias or towns I’ve been to.
Pepperoni pan pizza is my favorite, super hot and crispy ❤
@@blancatorres1047 That’s great to hear!
Super supreme is still our favorite here in Poland. Pizza Hut pan
@@beckypetersen2680 Yum! Makes me want pizza now.
My girlfriend doesn't get my love for Pizza Hut. I grew up with it and still love it, lol. I remember the sad bar! Im bummed because the one near me closed. What am I to do? this is great thanks!
The salad bar was epic. You’re welcome!
This was a fun time! Thanks 😊
Awesome! Come back and hang again sometime!
Hey, I enjoyed youir fun video recipe, totally going to make this tonight. Good job!
Hey! Thanks so much! Let me know how it turns out for you.
Lovely video, I like your easygoing home-style format. Its very refreshing. A tip is that instead of using your dough hook to mix your dry ingredients, grab the whisk attachment and use it by hand. It will speed up the process and get it more evenly distributed.
Thank you so much! We love making our magic in the kitchen and just being ourselves. I’m glad to hear that is translating through our videos. Thanks as well for the tip!
I thought I was the only one who believed pizza was better back in the 70s/80s.
I just told my wife that.
I think I'll try making that. Looks delicious!🤙🤙
Awesome! Let us know how it goes!
you guys are classic! I made this yesterday and its bang on like what we used to eat in the 90s Tara bang on. Now time for the Super Supreme!
Hey thanks!! We love making things happen in the kitchen and this pizza was a fun one to do. I’m so glad you made it and loved it! Come check out some of our other videos - we’re always having fun.
Pizza crust is normally warmed ( run quickly through ) in oven before any sauce is brushed on
If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle. Once you add the Pizza Sauce and toppings, return it to the oven to finish baking
Thanks for the tips! Love it!
Judy it's very clear you have no clue how to properly make pizza.Sorry
If you want to pick up a cast iron pan like the one I use in this video, or any of my other highly suggested kitchen items, click here to shop my favorite things from my website: tarathefoodie.com/product-category/all-my-favorite-things/
Yes !! I was a child back then, things I remember people don't.
The pizza was fresh & it taste better back then. 🍕🍕
They were in the back making the dough from scratch, now it's just a Marketing Chain.
In other countries, those facilities still have a back-kitchen, where they still make the dough from scratch
@@troiler3 It was a great time to be alive!
I have made this recipe and it is just as good as you say. Thanks for sharing. ❤
Yes!! Thank you for reporting back!
all the recipies ive watched and yours is the greatest. i will try it beautiful.
Thank you so much for watching! Let me know what you try first!
You have a great personality and made me laugh quite a few times during this process. I'm going to have to give this a try. I do have a lodge 10.25 in cast iron pan. I used to love those personal pan pizzas the way they served them back in the day. Thanks for the video. Just subscribed. Oh yeah, I dig the pizza slut shirt! Lololol
Thanks for tuning in and watching! This video and recipe hit big in our house and truly meant a lot in my life growing up as a teenager, having those memories that endure to this day.
Thanks for watching! If you like this video, keep watching! Check out my latest video here: ruclips.net/video/tYxPBVfy7yY/видео.htmlsi=bMXkaKzFHSUBmgPg
Loved this video. Will be making this this week. Really like the sauce too. But what do you do and how with the other 2 balls of the dough. Just found you. From Knoxville TN
Thank you! Just use the other two doughs to make more pizzas or you can freeze the dough and use it later.
I was working for Pizza Hut in 1980 when pan pizza was first introduced. I remember the employee meeting where we were told about it. I also was part of the crew (as a shift leader) at the very first delivery-only unit in Dinkytown, near the U of M campus in the Twin Cities. Kevin M. was the first manager---great guy! I left the Hut about a year later. Moved on to bigger and better things, but Pizza Hut helped me get my degree in electronics.
Oh, and the sauce for thin and crispy was different than the sauce for thick n chewy. Pan pizza used the thick n chewy sauce.
And the breadsticks with marinara sauce----we would grab the breadsticks off the salad bar and dip them in the pizza sauce. The area supervisor got mad because "it was not a menu item!" You can thank the employees for inventing that!
Wow what cool memories you have! So cool to be able to say you saw the first pan pizzas come out onto the scene.
Great Video!!!! I don't have a mixer but I have hand kneeded the dough and it works too. Yummy!!!
Thank you! It’s a great pizza dough recipe when you’re in the mood for a fluffy crust and that nostalgic Pizza Hut flavor!
@@TaratheFoodie Your looks better than Pizza Hut.
@@VirginiaWolf88 thank you!
I read through your printable and something to mention that light olive oil is the product of having too many insect parts after the first pass. The oil has to be reprocessed which removes the flavor and nutritional benefits. Anything other than extra virgin olive oil is extra processed to get the insect content down to acceptable levels.
Wow really?
This brought out emotions I didn't know that I had. Thanks for the steps, I'm on it.
Aww I love this! When I saw those pics I felt the same! Take me back just for a day. Good luck!
I’m very happy you made this video since vast people greatly want the original Pizza Hut pan pizza which is a delicious thick pizza.
I’m so glad you enjoyed it! Thanks for watching and I hope you browse around my channel for more fun videos.
Love your channel. You make learning to cook new recipes a lot of fun!
What a wonderful comment and exactly why I do this! Thank you!
Great video! Brought back memories of Pizza Hut! Going to try the recipe for sure!
Awesome! Come back and let me know how it turned out!
Just so you know. We always let the crust rise in the cooking pan. When you handle it to make it fit the pan, you take the fluffiness out of the crust. I worked at Pizza Hut for 3 years in the late 80s and early 90s. Made over 50k pizza dough pans.....
Wow that’s a lot of pizzas! I will take that tip into account.
I got a cast iron pan at a garage sale across the street from a house I rented eight years ago. Bought it for $1.00! It has been amazing and love it.
That is awesome!
I worked at pizza hut,the pans weren't cast they were a heay rolled steel. second the sauce wasn't cooked it was just tomatooe paste with an equal amount of water add the seasoning and mix,thirdly as soon as the dugh has finished mixing it should be light and loose roll out the dough so it's a 1/4-1/2" from the edge of the pan and let the dough rise in the pan as soon as it has risen 1/2 way up the side of the pan refridgerate for 3 hours and then bake at 425 for 8-12 minutes
I’m loving all this inside info!
Awesome! Going to try this!!
Great! I hope you enjoy!
This looks really good thank you I’ve never had the Pizza Hut. I will have to try this. 🌸😘
Thank you! And yes you should! It’s so good!
Came across this video after one of many “Pizza Hut just isn’t the same anymore” rants w/ my mom. It’s one thing we absolutely, terribly, miss: Pizza Hut of yesteryear. My parents were young adults in the 80s, and would often hang there with friends for pizza and arcade games. Time goes by, they get married, and I come along in ‘90. I became a part of the PH crew and now going to the Hut was a family event. Dinners with grandparents, Birthdays… so much love for Pizza Hut ❤ Sigh.
Ha! Yeah I found this T-shirt in a discount store and had to have it! They have them online too. But yes thank you for your comment and for watching! I really loved PH too back in the day. Great memories. ❤️
Hey there thank you so much for a very good recipie and sharing it with us, which is my favourite and also thank you for bein such a lovely bubly couple it was very nice to wacth your video. Thank you! l got the Pan by the way one than one so l am going to give it try! Thank you!🥰😍🤩
I’m made this so many times already. This is so good. Ty :)
That’s so wonderful! Glad to hear it! You’re so welcome!
Hysterical!! Just hysterical!! Good job!
Haha glad you enjoyed! Thank you! We have a ton of fun in the kitchen.
I worked at Pizza Hut back in the day. Each personal pan got a half a tablespoon of evenly spread vegetable oil in the bottom of the pan. We then proofed the dough (5 ounces) a second time in the pan for about an hour after spraying the edge of the pan twice with cooking spray.. There were two lines inside the pan. When the dough rose to the point where it was between the two lines it was ready for refrigeration for at least an hour before being sauced, topped and cooked. Spending all that time inside the pan allowed the dough to really soak up the oil. Which helped with browning, crisping and taste. If your local Pizza Hut wont sell you some of the pans and covers they are usually available on ebay. Before topping we used a round stamper that flattened the dough and formed a crust. I don't do this when making them at home . It seems silly to rise them for all them time just to stomp them down.
I would also suggest experimenting with different hydration levels. PH dough was not nearly as dry as the dough in this video seems to be. I would suggest less oil and more water. Just my unsolicited two cents if you are trying to make a clone. If you love what you are making now I would stick with it.
Also, there is a recipe for an excellent thin dough on pizza making forums. If you like that sort of thing. Easily as good as Pizza Hut's.
Wow thanks for all the tips and inside info! I love it! My version really did taste like the real thing, but I can see how letting the dough sit in the oil in the fridge for a while would allow it to soak it up a bit. Good to know!
I'm 41 and I remeber doing this all the time. They had the salad bar too. You got to use those old glasses with indentations in them for your drink. Good times. Their pizza is a shell of what it used to be.
Also, that shirt is wild 😂😂😂😂 I love it. Definitely subbing now.
Thank you for subscribing! Haha it’s a fun shirt and yes I remember those cups fondly!
Looks legit
Milk powder adds calcium as well. I've been adding it to my bread & pizza doughs for many years!
Sometimes, if you're lucky, you can find the pan pizza pizza pans like from Pizza Hut at auctions.
I have never proofed/bloomed my yeast, well, not for a long time anyway. I just add it in before adding the water! Someday it's gonna bite me, but so far, so good!
I named my truck "Big Red" so I don't think you want my contribution of creativity for naming your KitchenAid.
Thanks for sharing!
Ha! I like Big Red though… I would like to grab one of their pans. Would be awesome to have!
It looks so good 😍
Thanks! Oh man… it was awesome!
@@TaratheFoodie amazing! I definitely just subscribed ❤
@@jaesthoughts1369 Thanks and welcome to our community! ✌🏻
Thanks for the tip on cast iron skillet< haven't seen one since I was a young girl, hard to find one that looks like yours. Looking for the link.
Here is the link to the cast iron pan: amzn.to/3DTUOqN
I sure appreciate the tutorial. I'm cooking in a semi truck as a long haul driver. It's a confined living space so kitchen equipment has to be kept to a minimum, but I keep burning the bottom in the electric skillet while working on getting the crust cooked. Yeah I don't have a cast iron in my life... Or an oven.
Where have you been all my life? That looks great and I cant wait to try it! :)
Thanks and you should! Let me know how it turns out!
Awesome!!!!!! Thank you for sharing. It looks exactly like the great pan Pizzas! I think I can even smell it!! God's blessings....🥰🥰🥰
Thank you for watching and so glad you enjoyed!
110 degree water is what pizza hut used when they made their dough by hand. Cut the amount of dough you need for one pan then shape it and let that proof in the pre oiled pan you're going to cook in. This way the bottom of the dough is completely smooth and it also makes it more airy/fluffy when cooked.
Thanks for the info!
Looks so good ❤
Thanks!
i work at Pizza Hut and have made thousands of batches of dough, this is not how it is done but its hard because you would need to have the ingredients and knowledge that we have and you cant buy the yeast blend in stores. but if you looking to make a pan style dough pizza you need to let the dough proof for an hour in the pan that you are using to cook it in, after an hour put in the fridge for 40 minutes, then sauce and cook the pizza.
Ok thanks for the tips! I really appreciate it! And thank you for watching!
The old traditional pizza hut is still thriving in my home town of DeMotte, Indiana. It's the only one that I know of that still like it was in the 90's. Nothing has changed much. You can still make a night out event.
Wow really??? I’ll have to keep that in mind if ever I’m in town! I would totally go there.
Fun video! When I make these for my family i only have 1 cast iron so I make one in the cast iron and one in the non-stick. I prefer the cast iron but the non-stick works 100%.
Nice! Pumping out those pizzas 🍕
Tara It turned out perfect ! Tks. My daughter and I had a blast making this but we left out the box of wine this time. We even have the same mixer.
That’s amazing!!! Thank you for checking back!
I don't have a fancy mixer like that, but as soon as I get one I'm coming right back to this video. I'll probably make this every week lol I love pan pizza
Ha! You can also make the dough by hand or in a food processor. But yes, make it!
@@TaratheFoodie Oh I'm too lazy to do it by hand haha. But good to know!
Damn straight!! This is a winner in every house!!
Thanks for the making this video! I'll have to try it. I haven't had Pizza Hut in years. Reason being is that it's terrible and not what it used to be. I'm with you with the age group north of mid 40's. Lol. As a kid, Pizza Hut was really good and there was always a wait when we went there.
Yep it isn’t what it used to be… I hope they decide to someday bring that family atmosphere back!
looks very good! I will be making and sharing with my Minnesota neighbors.
Oh that’s great! Let me know how it turns out! What a fun night that will be!
Wooow! I'm usually skeptical of channels that claim they can recreate food items, but Holy hell, you nailed it!! This is like childhood pizzahut. The good pizza hut. Saved this for sure
Thanks and I hope you try it out someday. It’s worth it!
@TaratheFoodie I make a mean pan pizza that has provolone crispy edges, but I needed to try this.
I absolutely loved this! I’m doing this! 🤙🏼 Nice t shirt too lol
You should! Haha thanks!
LiL' Red is awesome!!
Ty for the great video 👍👍👍👍👍
Woohoo! And thank YOU for watching!
You brought back so many memories 😅❤ This was a huge part of my childhood, once a week we would go. There was nothing else like it. Pizza Hut is still pretty good ngl. Thanks for this video, i am dying that i can't eat that pizza you made. i can literally taste it. i need to make one immediately!
Thank you! Well I hope you end up making it for yourself and if you do, please let me know how it turned out!
did you preheat your skillet before placing in the oven? i mean a heavy cast iron pan takes a while to heat up right?
I did not preheat it.. I don’t find that it does take long to heat up at all.
I worked at pizza hut in the early 80's. I loved their pan pizza and salad bar. whenI make this at home I use frozen italian bread dough thawed out. its soooo easy. if you cant find italian bread dough you can use french bread dough. I am a pizza connoisseur and I cant tell a difference.
Oh, I really love that idea with the Italian bread dough… That would make good French bread pizzas!
I love that style off pizza I get it every time I go to the hut. I'll will divinity try this
Awesome! Let me know how it turns out
I worked at Pizza Hut when I was younger. I watched to see if you did it the way we did. Yep, lots of oil in the pan. I don't know how much oil was in each pump, but each pan took three pumps of oil. Then we dropped in the dough and put it in the cooler until needed. The oil makes the crust crispy on the bottom.
So much oil! But it does the trick! Glad I came close!
Great Vid an even better shirt! thanks for the tips
Thank you and thank you for watching!
After cooking i clean my cast iron by running under water as soon as i remove the food while it's still hot and while using a brush to remove any food and it steams it clean , swish it around with clean water , wipe excess water and sit it on the burner i just used to remove all moisture and every once in a while add a touch of olive oil , bacon grease or whatever is available and your food will slide around like teflon if you take care of it.
Yes! Definitely easiest to clean when still hot like that.