Making Perfect Pizza Hut Pizza At Home (2 Best Ways)
This video teaches you how to make perfect original Pizza Hut Pan Pizza at home, as well as their legendary Thin 'N Crispy pizza! We'll show you how to prepare the dough, make the sauce, and bake the pizza. Hope you love it!
If you enjoy this video, please leave a like and subscribe to help support us!
Subscribe Here - bit.ly/2VeHQkt
Amazon Affiliate Links:
14" round pizza pan -- amzn.to/3lSa67e
LloydPans deep dish pan -- amzn.to/2XplLB4
LloydPans cutter Pan -- amzn.to/3vpqwXS
Pan Gripper -- amzn.to/3iBWRpJ
Pizza Screens -- amzn.to/3yENHhG
Pizza Cutter (4") -- amzn.to/3yHZ1cO
Please use the affiliate links above to help support our channel. Thanks!
Pan Pizza Recipe -- One 14 inch pizza
g oz Tsp Tbsp
Flour(100%) 376.7 13.3
Water(57%) 214.7 7.6
Instant Dry Yeast (0.4%) 1.5 0.1 0.5 0.2
Regular/Fine Salt (1.8%) 6.6 0.2 1.2 0.4
Vegetable (Soybean) Oil (5%) 18.8 0.7 4.1 1.4
Sugar (1.5%) 5.7 0.2 1.4 0.5
Total (one ball) (165.7%) 624.1 22
Directions:
Dry ingredients: Put flour, yeast, salt, and sugar into mixing bowl. Whisk mixture together.
Wet ingredients: Add water to flour, then add oil.
Use paddle attachment on low setting to combine all ingredients, about 2 minutes. Remove excess dough from the paddle and form dough into a ball.
Cover the mixing bowl with a damp towel or paper towel and allow the dough to rest for 15 minutes.
Use the spiral dough hook or C-hook on low setting for 15 minutes or until the dough ball has just started to appear smooth.
Pour 1.5 oz. of oil into a round 14 inch pan. Flatten the dough ball using oil on the finger tips to prevent sticking. The dough will not fill the pan at this point.
Cover the pan to prevent the dough from drying out. Allow dough to rise for 2 to 4 hours.
Again use oil on finger tips and press the dough out gently from the center, toward the edges of the pan until it is filled with dough.
Cover the pan again and let dough rise for 2 to 4 more hours.
Preheat oven to 500 degrees.
When ready to bake, apply sauce to dough, leaving a rim of about 3/4 inch around the edge. Top the pizza with 8 oz. freshly shredded mozzarella cheese. Add the toppings of your choice.
Turn down the heat and bake the pizza at 450 degrees on the middle rack for about 20 minutes or until the crust appears golden brown on top and bottom. You may need to loosely place a sheet of foil over the pizza pan to prevent the cheese from becoming overdone during the last 7 or 8 minutes of the bake. Place finished pizza on a serving tray and cut the pizza into slices. Enjoy!
Thin 'N Crispy Recipe - 12 x.75 Cutter Pan
g oz Tsp Tbsp
Flour(100%) 888 31.3
Water(42%) 372.9 13.2
Instant Dry Yeast (0.5%) 4.4 0.2 1.5 0.5
Regular/Fine Salt (2%) 17.8 0.6 3.2 1.1
Vegetable (Soybean) Oil (9%) 79.9 2.8 17.6 5.9
Total (153.5%) 1,363 48.1
Single Ball (2 balls total) 681.5 24
Add wet ingredients to dry ingredients as described above.
Use paddle attachment on low setting to combine all ingredients, about 2 minutes. Remove excess dough from the paddle and pack in to a rough, crumbly dough ball. Place dough ball into a large, partially sealed plastic bag and refrigerate for 6 to 72 hours (more time is better).
Roll the dough out using a rolling pin on a floured surface until it is about 1/8 inch thick. Dock the dough or poke small holes in it with a fork. Place the dough over a cutter pan and use a rolling pin to remove excess dough. On middle oven rack, par bake the crust for about 2.5 minutes at 500 degrees. Remove pan and dough from the oven. It should look dry and raw -- not golden brown or crispy. Let the dough cool in the pan for about 20 minutes. Once cooled, the dough can be stored for later use if it is wrapped in plastic.
When ready to make pizza, add about 4 large spoonfuls of sauce, 8 oz of cheese, and your toppings. Bake the pizza in a pre-heated oven at 450 degrees. Bake time will average about 10 to 12 minutes. Pop any bubbles that form during the bake using a long fork or skewer.
The Sauce:
(credit to Jackie Tran (Chau) on www.pizzamaking.com for the recipe)
1 (12 oz) can of tomato paste
12 oz water
2 tsp oregano
1 tsp dry basil
1 tsp marjoram
1/2 tsp garlic powder
2 tsp sugar
1 tsp salt (adjust to taste)