It's more work but it greatly improves the quality of the pizza. Buy a low moisture high quality cheese in a block and grate it yourself. The exact spice mixture is a corporate secret.ĭo NOT buy cheap supermarket cheese, and never use the shredded cheese they sell commercially. Unfortunately, we made sauce back then by mixing a spice packet into a sauce mixture and letting it sit overnight in the cooler. Make the investment.Įven after mastering the art of making the dough, you still need good quality sauce and cheese. You will get much more consistent dough by weighing the flour and water. I recommend buying a kitchen scale and using it to weigh out the ingredients.
It was a bit tricky trying to transfer what I learned in the restaurant into the kitchen at home. Good technique is just as important as a good recipe! The script and acting is horrible, but it is a goldmine of information on technique and other details. There is a video on YouTube entitled "1988 Pizza Hut Training video." I stumbled onto this accidently and it reminded me of a few things I had forgotten over the years. I make dough in batches sufficient for 2 medium pizza's and I use just a couple tablespoons for both pizza's.
This recipe is very close, but when we made dough back then we used a LOT less powdered milk. I have been making it at home using the recipe I learned back then. Pan pizza was introduced while I worked there. I worked at Pizza Hut in the late 70's and early 80's. If you try to use it immediately, it will deflate and you won't get the bready consistency PH has. This staging and cooling is CRITICAL to avoid shocking the dough. When the dough is 90% done rising, take it out of the warm space (I use my oven) and let them sit at room temp for 10 min before chilling the dough for at LEAST an hour. I used plates turned upside-down to cover my pans, this is closest to the lids that PH uses and a better seal than plastic wrap. When you put it in the pan, press very lightly and turn the dough 1/4 turn in the oil - this makes sure there are no air bubbles under the crust that will mess up your pizza later, as well as making sure the oil is keeping the dough from sticking anywhere to the pan. The temperature difference will shock the dough and inhibit rising. If you can, use a wooden or plastic board to portion and roll the dough rather than your counter, especially if you have natural stone countertops. The dough should be slightly tacky and stick to the bowl, but not your hands. We used the mixer to knead, and that is ideal. I also used olive oil in the dough, but vegetable oil for the pan - a personal preference for flavor in the crust.
If you dump the oil in the center, it should take a few seconds to swirl it around to coat, but not more than 5sec. Nutrition data for pizza hut original pan pizzaĪs a former PH Manager, I can say this recipe is pretty spot-on in regard to taste, with the exception of the amount of oil in the pan! For the pan sizes used, 1.5oz of oil per pan is closer (we used a pump that regulates it). Let cool for 2-3 minutes then remove from the pans to a cutting board and cut into wedges using a pizza cutter. Place the pizzas in the oven and cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use). Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese. Sprinkle with 1 1/2 ounces of shredded mozzarella cheese. Bring to room temperature before using.įor each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to within 1 inch of the edges. The sauce can be made ahead of time and kept in the refrigerator. Let sit at room temperature for at least one hour. Meanwhile, prepare the sauce by combining all the ingredients until blended. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy. Lightly coat each dough disk with cooking spray or oil and cover with plastic wrap. Using a rolling pin, roll out each ball of dough to a 9-inch circle and place in the prepared pans. Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast iron skillet. Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes. Let the mixture sit for 2 minutes or until the yeast starts to bubble.Īdd the oil to the dough mixture and stir to combine.Īdd the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined. For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl.
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