Authentic Pizza Hut Pan Pizza (Print Version)

Golden, thick pan pizza with crispy edges, soft chewy center, and bubbling melted cheese.

# What You'll 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

# How-To Steps:

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 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 bottoms with a little olive oil for extra crispness.
06 - Punch down dough and divide into 2 equal portions. Press each portion evenly into 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 pepperoni or desired toppings.
11 - Brush exposed crust edges with olive oil.
12 - Bake for 20-25 minutes until crust is golden brown and cheese is bubbling.
13 - Remove from oven, let cool for a few minutes, then slice and serve hot.

# Expert Tips:

01 -
  • The buttered pan creates that legendary crispy fried bottom that makes pan pizza irresistible
  • Dough rises right in the pan, meaning less mess and more time for movie marathons
  • This recipe makes two pizzas, so you can customize toppings for everyone at the table
02 -
  • Greasing the pan with butter, not just oil, creates that signature fried-crisp bottom that defines pan pizza
  • Pressing the dough up the sides of the pan prevents the toppings from sliding off during baking
  • Cheese that is slightly cold when applied will melt more slowly and evenly, preventing that dreaded cheese slide off the slice
03 -
  • Let your dough rise slowly in the refrigerator overnight for even better flavor development
  • Warm your sauce slightly before spreading, which prevents the dough from becoming soggy
  • Sprinkle a little cornmeal mixed with flour under the dough for extra crunch insurance

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