Can you give us the links to the pans please! And how much is it per pan for the large and personal size? And last thing can we get your newest recipe posted here as well I would like to try your latest version!!
Ingredients: 551g of water (as hot as it’ll come out of your tap) 920g of bread flour (previously all-purpose flour was used, but it has been switched to bread flour) 19g of salt 11g of yeast 55g of butter-flavored Crisco (or any other kind of liquid fat) Oil for greasing the pan Butter-flavored cooking spray (or normal cooking spray) Procedure: Add the hot water to a mixing bowl. Add the bread flour to the hot water and mix until incorporated. Add the salt and yeast to the mixture. Add the butter-flavored Crisco to the mixture. Mix the dough on speed one, then once it’s incorporated, switch to speed three. Continue to mix for 8 minutes. After 8 minutes, remove the dough from the mixer. Instead of traditionally bulk rising the dough, immediately roll it out. This is believed to be closer to what Pizza Hut does. Cut out about 505g for a medium pizza and set it aside. Flatten this out a little bit and get it into a ball. Roll out the dough using a rolling pin until it’s in a circle. Grab your baking pan and grease it with some oil. Make sure to get the edges as well. Lift up your dough and place it in the pan. Spray a little bit of butter-flavored cooking spray around the edges where the crust will be. Stack the pans if you have stacking ones and put them into the oven with the light on. Take your boiling water and add it to the oven. The dough should proof in here for 1 hour. For personal pan pizzas, cut out 142g per pizza, roll it out, and use about a tablespoon of oil in your personal pan pizza pan. Place the dough in the pan, put the lid on, and put it in the proofer with the other ones. After proofing, take the dough out and you’re ready to bake with it. Preheat the oven to 460°F, put the pizza in, turn it up to 485°F for 3 minutes, and then put low broil on for about 7 minutes. You’re cooking the bottom at the beginning and the top at the end. This recipe makes two medium pizzas and four personal pan pizzas (6in pizzas), or it can make three medium pizzas. One medium pizza makes four personal pan pizzas.
SO the first step, the hot water, I read on a different source that claimed to be a Hut employee back in the late 80's that the water they used was EXACTLY 105 degrees(they emphasized it). Not sure if that was true but they seemed confident.
Engineering. Thanks for the update!. I read a book one day 40 years ago about what happens when you make bread from a physics point to view. It was amazing. Next week will be my first pizza and am looking forward to making it. Thank you for making the effort for us!!!
I see in here where you said that it is 142g for a personal pan, and 505g for a medium pan but I was able to get my hands on 2 large 14" Pizza Hut pans with proofing lids and I was curious do you know the weight for a large 14" pan pizza? This recipe as you said would be for 3 mediums or 2 mediums and 4 personal, but would these same measurements be done for say 2 large 14" pizzas? Thanks for your help. Game changer as well not having to wait overnight for the proofing process....means I can make em the same day for dinner.....much more convenient. This has always been a search of mine for the old school Pizza Hut days....no pizza like the old school Pizza Hut pan pizza!! You are the man!!! :)
I went ahead and done the math myself to figure out the measurements for 2 large pizzas in case anyone was wondering. 650.2 grams of dough for 1 large pizza (1300.4g for "2" large pizzas) I plan to make 2 large pizzas which would make the measurements... Hot/Warm Water: 454.24g Bread Flour: 758.26g Salt: 15.66g Yeast: 9.06g Butter Flavored Crisco: 45.34g Hope this helps. :)
Are you trying to recreate the more modern formula or are you trying to go for the formula from the 80s? From what I know the newer pizza hut dough is very different and just comes frozen these days instead of being freshly made in house. Oddly, for a dough that used to be freshly made in house it is insanely hard to find the old recipe. You'd think someone who used to make it would have posted it online or something. You'd probably need to scale it down from pizza hut quantities but still.
yes -- before Frito-Lay bought out Pizza Hut -- I know the major ingredient -- including oil and powered milk (in pkg) ... after they were bought out -- Frito-Lay decided on their own vendor on pizza sauce, dough and including the cheese topping ... they changed everything on the original Pizza Hut recipe -- soon I found out it was based on cost -- had nothing to do with a better Pizza ... Frito-Lay has no experience on the restaurant business -- only small pkg commodity -- this was the downfall of Pizza Hut as we know it -- falling prey to focus on delivery instead of dinning at Pizza Hut .... 3-4 yrs after I left -- it got worst -- MHO ...
I often do it does not turn out exactly the same but you can just make sure its done one rise at least before freezing so there is lots of yeast in it before going in the frezzer
Well that oil is in light bottle so sure as heck ain't EVOO, why the hell would you use crap cheap oil, looks like canola oil....amazing how you buy the cheapest most unhealthiest oil for your home..you people that do that are wierd as hell
Can you give us the links to the pans please! And how much is it per pan for the large and personal size? And last thing can we get your newest recipe posted here as well I would like to try your latest version!!
Ingredients:
551g of water (as hot as it’ll come out of your tap)
920g of bread flour (previously all-purpose flour was used, but it has been switched to bread flour)
19g of salt
11g of yeast
55g of butter-flavored Crisco (or any other kind of liquid fat)
Oil for greasing the pan
Butter-flavored cooking spray (or normal cooking spray)
Procedure:
Add the hot water to a mixing bowl.
Add the bread flour to the hot water and mix until incorporated.
Add the salt and yeast to the mixture.
Add the butter-flavored Crisco to the mixture.
Mix the dough on speed one, then once it’s incorporated, switch to speed three. Continue to mix for 8 minutes.
After 8 minutes, remove the dough from the mixer.
Instead of traditionally bulk rising the dough, immediately roll it out. This is believed to be closer to what Pizza Hut does.
Cut out about 505g for a medium pizza and set it aside. Flatten this out a little bit and get it into a ball.
Roll out the dough using a rolling pin until it’s in a circle.
Grab your baking pan and grease it with some oil. Make sure to get the edges as well.
Lift up your dough and place it in the pan.
Spray a little bit of butter-flavored cooking spray around the edges where the crust will be.
Stack the pans if you have stacking ones and put them into the oven with the light on.
Take your boiling water and add it to the oven. The dough should proof in here for 1 hour.
For personal pan pizzas, cut out 142g per pizza, roll it out, and use about a tablespoon of oil in your personal pan pizza pan. Place the dough in the pan, put the lid on, and put it in the proofer with the other ones.
After proofing, take the dough out and you’re ready to bake with it.
Preheat the oven to 460°F, put the pizza in, turn it up to 485°F for 3 minutes, and then put low broil on for about 7 minutes. You’re cooking the bottom at the beginning and the top at the end.
This recipe makes two medium pizzas and four personal pan pizzas (6in pizzas), or it can make three medium pizzas. One medium pizza makes four personal pan pizzas.
So is the oven on during proofing or is it just hot from the water in the pan? If it’s on what temp?
No oven is not on. The light is on and that warms the oven enough and the hot water
SO the first step, the hot water, I read on a different source that claimed to be a Hut employee back in the late 80's that the water they used was EXACTLY 105 degrees(they emphasized it). Not sure if that was true but they seemed confident.
Ya if you want the excact same rise in the same exact time every time. then getting perfect water temp is important
actually -- it's 110 degree -- hotter than this - you're killing the yeast ...I was a pizza Hut mgr ....
Is that instant yeast?
No just active dry yeast
Engineering. Thanks for the update!. I read a book one day 40 years ago about what happens when you make bread from a physics point to view. It was amazing. Next week will be my first pizza and am looking forward to making it. Thank you for making the effort for us!!!
I see in here where you said that it is 142g for a personal pan, and 505g for a medium pan but I was able to get my hands on 2 large 14" Pizza Hut pans with proofing lids and I was curious do you know the weight for a large 14" pan pizza?
This recipe as you said would be for 3 mediums or 2 mediums and 4 personal, but would these same measurements be done for say 2 large 14" pizzas?
Thanks for your help. Game changer as well not having to wait overnight for the proofing process....means I can make em the same day for dinner.....much more convenient.
This has always been a search of mine for the old school Pizza Hut days....no pizza like the old school Pizza Hut pan pizza!! You are the man!!! :)
I went ahead and done the math myself to figure out the measurements for 2 large pizzas in case anyone was wondering.
650.2 grams of dough for 1 large pizza (1300.4g for "2" large pizzas)
I plan to make 2 large pizzas which would make the measurements...
Hot/Warm Water: 454.24g
Bread Flour: 758.26g
Salt: 15.66g
Yeast: 9.06g
Butter Flavored Crisco: 45.34g
Hope this helps. :)
Are you trying to recreate the more modern formula or are you trying to go for the formula from the 80s? From what I know the newer pizza hut dough is very different and just comes frozen these days instead of being freshly made in house. Oddly, for a dough that used to be freshly made in house it is insanely hard to find the old recipe. You'd think someone who used to make it would have posted it online or something. You'd probably need to scale it down from pizza hut quantities but still.
yes -- before Frito-Lay bought out Pizza Hut -- I know the major ingredient -- including oil and powered milk (in pkg) ... after they were bought out -- Frito-Lay decided on their own vendor on pizza sauce, dough and including the cheese topping ... they changed everything on the original Pizza Hut recipe -- soon I found out it was based on cost -- had nothing to do with a better Pizza ... Frito-Lay has no experience on the restaurant business -- only small pkg commodity -- this was the downfall of Pizza Hut as we know it -- falling prey to focus on delivery instead of dinning at Pizza Hut .... 3-4 yrs after I left -- it got worst -- MHO ...
I forgot to ask about the dough ingredients...no sugar?
Thank you for the video... As a single person could I freeze the left-over dough after mixing?
I often do it does not turn out exactly the same but you can just make sure its done one rise at least before freezing so there is lots of yeast in it before going in the frezzer
Where did you buy the Chicago Exact pand in low quantities?
Hubert website great baking supplies there
Is your pan the 12 inch or 14 inch?
12 inch, you can get 14 inch pans too if you want from Hubert website
Where did you find the pans?
Hubert website great baking supplies there
So no milk? I thought that was a big part of it.
Turns out pizza hut does not use milk I believe.
actually -- according to the original ingredient pkg -- it says powered milk .... I was a Pizza Hut mgr ...
@@you166mhz Do you know the original recipe from the 80s/90s for the pan pizza.
Well that oil is in light bottle so sure as heck ain't EVOO, why the hell would you use crap cheap oil, looks like canola oil....amazing how you buy the cheapest most unhealthiest oil for your home..you people that do that are wierd as hell
Why wouldn't you? Do you think Pizza Hut uses expensive oil? The point is making a clone of crap fast food pizza.