Recreating Pizza Hut Pan Pizza at Home Redux (is this the secret recipe?)
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- เผยแพร่เมื่อ 16 ต.ค. 2021
- It's possible! Master making Pizza Hut pan pizza at home easily by following along to this recipe. All it took was one failed video on my behalf and a few years of embarrassment. I've merged the comment section of my previous Pizza Hut video with copycat recipes and this tastes identical to the real thing.
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Pizza Dough:
1 1/2 cup/ 354 ml water
1 packet/ 7-10 grams of instant yeast
3 tb/ 14 grams of dry milk powder
4 1/2 cups/ 637 grams bread flour
1 tsp salt
1 tb sugar
2 tb veg oil
1/2 cup veg oil for 14 inch pan OR 1/8 cup veg oil (plus some for good luck) for a 10 inch pan
Pizza Sauce:
8 ounces/ 226 grams can of tomatoes
1/2 cup/ 150 grams tomato paste
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/2 tsp marjoram
1/2 salt
1/8 tsp MSG (Accent)
Toppings:
pre shredded low moisture mozzarella cheese
pepperoni
Seasoning for crust:
4 parts parmesan cheese
1 part garlic powder
1 part oregano
1 part basil
pinch of MSG (Accent) - บันเทิง
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As a former shift manager at Pizza Hut (meaning I did every job including cook and prep) I am really impressed with how closely that pizza, especially attempt 2, looks to the real deal. I dont just mean after cooking either, but also before hand. Personally, I like the charing on the bottom of pizza 2 more than the "real deal," but that's a personal preference. Over all, if it matters, I say good job and 100% redeemed from the first try.
I find the Pizza Hut (crust/dough) has some tang flavor to it that other pizzas do not. What is that? Extra yeast? Or something else
Question...the vegetable oil he applies to the pan...do pizza hut use vegetable oil or something else more specifically? I think that and the sauce really gave it's flavour.
I also use to work for Pizza Hut. And at the first pizza I screamed u need to shape in the pan as in punch it jajaj not punch it but massage it lol then he did on the second video and it looked much better !! Lil too much dough for that size pan!!! Js
@@user-tq3uv9eq3y what about the oil in the pan? Same thing? Another post on here said they put some butter.
@@jimijacksonit's just vegetable oil. They pump it into the pans, throw in a frozen disc of dough, and let it thaw overnight. The next morning, they put it in a proofer until it rises and is ready for use. Then, they keep it in the walk-in to prevent overproofing (getting too bubbly), and just use it per order throughout the day.
I made this pizza yesterday and it turned out PERFECT, better than Pizza Hut honestly. I have tried so many different pan pizza recipes and the dough always disappoints. I was worried that topping the pizza and putting it in the oven right out of the refrigerator was going to cause it to be undercooked, but preheating on the stovetop was the key. I never comment on videos but my husband and I were so impressed with the texture and flavor, I had to thank you for posting this!!
Of course, this recipe great. It is better than the HUT.
Things I love about this video;
1. Love the journey and seeing how your cooking develops.
2. Love you explained that a hand mixer was okay.
3. Love love love Krissy back in screen with taste test!
4. Love that you moved at a slower pace, and more deliberate explanations. 👍🏼
5. Love that this pizza was a success!
6. Bravo.
Thanks so much, Janet!! and for noticing the slower place of things too!
I feel like people wakeup in the morning just to be disrecptful! Yes, the previous pizza wasn't perfect but at least you tried! We all learn from our mistakes, and I think this one turned out perfect! 😋
Thank you! I laugh it off - it's food videos on youtube, lots of selection for everyone. I'll never understand how some get all hot and bothered about it.
@@antichef they are idiots
@@antichef LOL. You know that food is very nostalgic for people. Food is history. People are remembering their best childhood memories eating at Pizza Hut with their friends and drinking out of those greasy plastic red bumpy cups. You're playing with their childhoods. 😉
Also, some foods are considered natural treasures. Like try making a Philly cheesesteak with mustard - the world will implode. 😂
But how did it taste.thats the most important.
It's the crust!!! (Heart attack on the way) all that all that grease! I always am thinking when I am eating one of their pizzas, God this is delicious but it's SOOOOOO unhealthy for me because I might as well be eating car oil with pizza seasoning!!!!!!
Wasn't the whole premise of your channel (at least in the early days) that you were not a chef but looking to learn? Man, it never ceases to amaze me how people can be so off the mark. I've really enjoyed watching your journey and seeing you improve over time.
I worked there from 17-19 years old (we were one of the stores that used fresh, not frozen, dough). You are very close, actually. The crust seasoning was only used on bread sticks; however, we would always use it exactly as you did when cooking pan pizzas for ourselves. When you get that flavor from the crust, it's actually cross contamination from the knife or cutting board.
And now the extent of my pizza cooking technique memories: The trick to the pepperoni slices is that you deal them like cards, 48 pieces for a medium and 60 for a large. If you're doing extra pepperoni, you put half the cheese directly on the sauce, half the normal amount of pepperoni on top of that, the rest of the cheese and then a full pie worth of pepperoni on the rest of that. The difference between a pepperoni lovers pizza and a pizza with extra pepperoni is that the lovers version has extra cheese...a pizza with extra pepperoni and extra cheese always costs just as much as a pepperoni lovers.
Thanks for that knowledge!
What was the buttery almost oily taste used on the crust?
@@vammyhouse5206 canola oil: two squirts for a large, two for a medium. We used real butter for the bread sticks though, but that flavor gradually migrated to other products because we only changed the knives a few times every shift.
Your persistence is a great quality. Some people don’t get that and they will end up spending a lifetime figuring it out. Cudos to you! Looked delicious!!
“One bowl into another bowl. That didn’t make any sense.” LOL. So true!!! I find myself doing the same all the time and get ticked at the extra bowl/dish to clean.
Honestly I love your channel because you are LEARNING and not afraid to show your progress. Wins and losses are absolutely a part of every home cooks experience and your channel really helps me feel seen and also not take the journey so seriously. We fail, we laugh about it, we learn, we do better next time! This video is a perfect example of that and it makes me want to get back into cooking regularly and experimenting more in the kitchen. Thank you for willing to be human on the internet, its a scary thing but so needed for the rest of us.
That looked great! Sad to know they freeze all dough now. When I was 17-18 I was a Dough Master, a fancy title for the kid that got there at 5 am and made the dough for the day. You did great!
Worked there in HS 82-84 and dough was made fresh daily at…5am and tossed every night.
Trust me when I say America misses the " DOUGH MASTERS".....The Pizza's are just not the same at Pizza Hut with them now using the frozen cardboard.....There was nothing better than ...."""" FRESH"."""......You guys were the true reason for their decades of Success...
@@johnvandenberghe6621 AMEN! AKA the dough lady.When all of the dough went frozen, that was at least one job loss at every red roof unit. Thank Pepsico for selling to YUM.
I worked at a Pizza Hut when I was in college. Mostly as a delivery driver, but often did the prep and made big batches of dough sometimes. For the pans, we got big 5 gallon jugs of oil that had a pump. It was a single pump for a personal pan, and then each size bigger got another pump of oil. The dough mix came in big sacks of flour with the yeast in it. We had a pitcher with lines on it for the amount of water for pan, hand tossed (not really tossed), and thin crust dough. You had to get the temp right then the mix went into Hobart, and you added the water. No kneading by hand, the dough hook ran until the dough was smooth. Then you made dough balls and weighed them. Hand tossed dough we used a dough roller machine. Thin crust dough went into a plastic bin, and you rolled them out using the same machine as hand tossed, but the gap was set thinner. I don’t think that dough had yeast, it was very heavy and was kept out under the machine all shift and never rose. You rolled them put to order, so no prepping those. I don’t remember rolling the pan dough. I recall just pressing them into place, then letting them rise. Lunch shift we’d put some to rise on top of the oven before it got hot to get a jump on the rise, most went into the walk in cooler. We also cut all the veggies for the pizza and salad bar. The sauce at the time was a big packet of spice mixed with tomato paste and water. Sauce you made all day in 5 gallon tubs. When one got low, you made the next tub. On weekends a couple of high school kids went in and did most of the prep each morning, and worked making the pizzas. Everyone working would watch the oven and take out pizzas. They had custom pliers to grab the pans, and if the oil in the pan was right, you could take the pizza out of the pan with a flick of your wrist. No rolling pizza cutters, but a huge half moon shaped rocker blade to cut. If it was a pizza for the dine in customers, the pizza went back in the pan. I worked at a restaurant in a tourist town in Colorado in the summer and went back a couple times to work the Christmas break. I did crazy hours at Christmas to get money for scuba diving trips on Spring Break.
Nice to read your account of working there.
When I worked there about 15 years ago, pan pizza was made with frozen dough disks. Pump oil into pans, put in frozen dough disk, cover with white plastic top and into the proofer.
My experience working at the Hut was about the same as this, though we would also pre-make thin dough on the steel pans and have them stacked and ready to go as well, just to save some time when the dinner rush would come about.
We also never did that spice blend thing at the end once the pizza came out of the oven... we didn't have time for that sort of thing and it was never a part of our training. You are absolutely correct about the pan pliers to grip them when they came out of the oven, and as I was placed on the cut table a lot, I had that wrist flick down to an art form, along with the rocker blade to cut them. Our store had even gone so far as to purchase special rocker blades that were a bit bigger and easier to use than the half moon ones you were using.
The Hobart mixer was the centerpiece of that operation, but all of the stores I have seen over the last 20 years or so have gotten rid of theirs. I was recently at a very different storefront that had a big Hobart mixer like that, and I asked about it... turned out the guy had purchased it from a Pizza Hut that was getting rid of theirs.
I don't consider the current Pizza Hut product to be as good as when we were making it from scratch back then. The frozen dough is just not as good.
What do that put on the pan to give it that bake on the underside? It feels like they apply some oil.
@@Leg239 I started in 2007 and by then the breadsticks and thin crust were already coming in frozen. Around the start of 2008 we started getting frozen hand-tossed. We kept making the pan dough in house until late 2009, but it was eventually switched to frozen as well.
Love this, bought a pizza steel and a stand mixer after your Domino's video that I live by! Sent that video to loads of friends here in Northern Ireland.. thrilled with this new one I will definitely try. Do not ever delete anything it keeps it real by showing the whole lot. X
So proud of you! You continue to show your improvement with your cooking/baking techniques and I do love that you don’t remove ‘mistakes’ from the channel. That takes real guts. Personally I don’t see it as a mistake, but more as proof of your journey and your willingness to continue to try. (But what do you expect from old women former therapists?)
You have a wonderful explanation!
Wow thanks for that, Rose!
OK, not usually a commentor but, I found this channel about a month ago and have been binge watching ever since. Even the pre-cooking vids.😏 I love watching you try, make mistakes a work it out. That's how we learn. I love to see your mind working on a solution and keep returning till you have it right (ie, macaroons & baked Alaska). Rather than being "disrespectful", you are paying these companies a great compliment! As a seasoned cook I am very honored when someone tries to imitate something I do. I know it's hard, but ignor the trolls.😏 Their main goal is to discourage you.🙄 Keep up the good work, you're doing great! 😄👍👏
I need to try this! Idk about today's Pizza Hut, but, we did Not have "pre-frozen discs" back in the day. After shaping dough discs and placing them in oiled pans, they were put in a proofer for a couple of hours/overnight. (That pizza Hut smell🤗) They do get poofy but, don't punch it.. drop it once, the whole pan, on the counter. Also, when spreading the red sauce, use a large ladle and slightly press down, making a ring around the *Near edge of the dough, with the back of the ladel. As you are doing this, let sauce spread out. (make it all even throughout)
With the sauce spread out just to an inch from the edge, take some cheese and follow that ring, again, with a circular layer that overlaps where the sauce ends and the clean crust edge begins. The weight of so many toppings can make them want to sludge to the middle of the pie. This ring of cheese helps prevent that by anchoring itself to the crust and the extra cheese and toppings. This movement towards the center is why the very center has less toppings, although, it's your preference.
Important note: before doing all of this, after getting your dough pan, to start topping, brush the very edge of the crust with melted butter/ mix..
The most important thing about a PH pie, per PH research, is that each bite must have a sliver of each and every topping and flavor. Spreading well-chopped toppings, strategically.
btw, IDK if they still do it, but, pepperoni pizzas had a sprinkle of cheddar on top of the mozz, before adding pepperoni. (Pepperoni are placed edge to edge on a pepp pizza because they will shrink. Pepp lovers has TWO layers of pepperoni. One, more spaced out layer below the cheese and then Overlapping pepperoni on top! I always have my pie cooked 1/2 as much longer. There used to be oven windows that opened and could allow for this. Or they just push it back in..
Another thing, the dough discs are not rolled out, all the way, to fit the edge of the pan. About an inch away, with the shape being tubular at the edges with a well, or divit, shape in the middle. This allows for dough to proof outward more than upward.
You know... We love this show because you make cooking and baking accessible. I'll never make most of the things you make but it encourages me to at least try new recipes. Your most disastrous videos are the best! Keep it up.
I followed your recipe yesterday and it turned out fantastic!!! The taste is really close to Pizza Hut's. I'm glad I found this video and your channel. Thank you very much!
I remember well that crunchy bottom crust from the 1980s!! It tasted almost buttery from all the oil. It was my favorite pizza bar none, which is a slightly embarrassing statement, given that I have long been a very snobby foodie. Then sometime in the 1990s, the crust recipe was cheapened and ruined, and I never went back to Pizza Hut again. Your recipe looks great and brings back some good memories. I'm going to try this one.
I think the buttery taste from the oil was possibly a mixture of palm oil and lard.
@@bradtippa7523 : The '80s and '90s mix of partially hydrogenated palm and coconut oil was probably the secret. That was the buttery mix used for popcorn back then, too.
@@michaeltres The oil in the store I worked in was just plain vegetable oil and that as in the late 80's. It wasn't hydrogenated.
@@krissanderson5004 : Fascinating. I'm surprised. What I remember tasted much richer than plain oil.
It seems like the dough has way more sugar in it than the Pizza Hut of old. Imo, the current crust almost has a donut quality to it.
Your pizza looks fantastic. I was a pizza cook for Pizza Hut a long time ago, and we didn't have frozen dough disks. We used a hobart and made fresh dough every 2 days (and then cleaned the enormous hobart). The crust is the most important part of the pizza to get right, and we got it right.
Dude! You pretty much nailed it. A few things to tinker with but you really have it at this point. I'm so happy to have helped you, but you really did most of the work on your own. I'm super impressed!
Good job. I built my own wood burning pizza oven and have spent years tinkering with different recipes and techniques. Some turned out great, others not so much. Often we learn more from our mistakes than we do from our triumphs. Keep up the good work.
When I was a kid, Pizza Hut was not only my favorite pizza spot but my favorite fast food. Although the quality of the chain’s food has dropped, what I distinctly remember about their pan pizzas were the crust having pillowy centers and soft, golden exterior. I might never experience Pizza Hut how I used to, but this recipe looks like one to bring me close to it
@3:10 Pizza Hut does not use milk powder. They brown the crust by spraying the crust with a generic non-stick cooking spray just before it goes in the oven. 80s pizza hut employee. And we did in fact press down the personal pans and big toppers. In fact we had a "stamp" tool to do it with.
I applaud your cooking efforts, well done . I have watched quite a few of your videos now and find them very entertaining.
That pizza looked amazing.. thanks for trying the variations to get the crust just right. I’m gonna try making it tonight
I actually think you are clever, creative, and hard working. I love watching your video and I love that you have a growth mindset. Keep up the great work.
We just had Pizza Hut pan pizzas last week. It had been awhile and we both agreed that the crust was not like it used to be. Pizza Hut crust did not always come frozen. In the mid 80’s, my nephews both worked at Pizza Hut for their first jobs. Both rose in rank to the coveted position as “Dough Master.” This was just a step below putting the toppings on, I don’t remember the official title for that as I don’t believe either were ambiguous enough to climb the Pizza Hut ladder 🪜 beyond “Dough Master.” I think one went on to greener pastures at Subway and Hardee’s. As the ‘90s rolled in they both decided the food industry was not for them and pursued careers in journalism and archeology. But, that’s another rabbit hole 🕳🐇
After our disappointing Pizza Hut pan pizzas last week, I am now on a quest to find the true original pan pizza crust. I think you’re very close. I agree, punching the crust down before baking is the right direction. Possibly, punch it down in the center, working your way to the edge so the crust works up the side of the pan, making a well for the toppings. I think the skillet needs to have straight sides as well and maybe brush the outer crust with oil/butter before sprinkling the parmesan.
I’m definitely going to be researching the history of the pan pizza crust. I’m not much of a fan of working with dough of any kind but, after watching you use the kitchen aide, I’m thinking I can do it.
Love watching your videos!!! Especially when you break down Julia’s recipes. I’ve started watching your videos and then finding Julia’s for the same recipe and watching it as well. Then attempting my own version. I’m always surprised at how similar the techniques and recipes are to the way my mother taught me to cook. She was a country, farm wife cook.
Thank you so much for the inspirations and entertainment, Josh. You brighten my days. 😊
Make this recipe - it tastes just like the old pan pizza I remember. I like the idea of butter before the Parmesan mixture, that’s about the only improvement I would suggest.
☝🏻💁🏻♀️Go over to "The Mills Family" page...The dad makes pan pizzas for his EVERY Thursday (unless something interferes) as he is a major Pizza Hut addict and has mastered the recipe over the years and I believe it's on the family webpage but he does demonstrate it on one of his videos 😊👍🏻
Jamie, lol! 🤣
@@faukerconsulting835 Thank you for this.
Have you asked them how they did it? It's awful compared to how it was in the 80s and 90s. Interested in this
Good for you Jamie for going after it again! It might still be too thick no matter how much you punch it down because a 14” pan is three times bigger than an 8” pan. To calculate this, multiply the radius, 7” for their pan or 4” for yours, by 3.14 to get the area of each circle. The 14” pan is 153 sq in and the 8” pan is 50 sq in.
I think you meant to write mutliple the radius squared by pi, because you did the sum right, 7" x 7" x 3.14 = 154 square inches (I rounded up the 0.86) and 4x4x3.14 = 50 square inches.
It's nice to see that I'm not the only one missing the target sometimes. I appreciate your honesty in leaving the previous attempt posted.
I respect you for pushing forward and showing us your improvements.
Honestly I am so glad that you made this video and did all that research. You inspired me to try it out myself. I did it and it turned out very well, I ended up having enough dough for 2 - 10in. pies and a small things I made into breadsticks. My first pie I made into same as your second. I think baking with the seasoning on was a bad idea, however still tasted really good!! I had planned it for a week and watched your video several times to do it. I can't believe I made something that tasted that good... Thanks again!!!
I feel like people saying those things is really unnecessary. We all have some failures and we grow from them. You did a much better job this time and I'm ready to try this pizza it looks amazing. I like a thick crust but a little thinner than the first one looked better. Good job.
I maybe aging myself but I worked at pizza Hut years ago and we made the pan pizza dough ourselves. Great job Jamie.
Èe 04
They stopped shortly after I started working there in 2005. Everything is frozen and sprayed with food release spray. I stay away From this garbage they call pizza.
I have been watching you for a couple of weeks now. You have given me inspiration! Keep going hun!
You are the only you tuber who is honest. I greatly appreciate your work.
Dude! Oh WOW!!! You Rock my world with that pizza recipe. My Grandma and I use to make DEEP DISH pizza back in the 80’s and the cast iron skillet was the best. She would throw down a little corn meal at the bottom for a little extra CRUNCH..
thanks for the show!
I love how you experiment. Trust your instincts and experience, they’re good. People who resort to ad hominem attacks have bitter, undoubtedly lonely and frustrating lives. If they contributed constructive criticism, that’d be helpful. But that’s not what they’re about - misery loves company. Just don’t accept their invite. Be well 😊
Cool. I just decided last night to do a copycat for Pizza Hut. I was going to use yours plus use another recipe....plus the comments from that “nice” former Pizza Hut employee. Now I don’t have to. I can just use this video. As always, great job 😀. I love your antics and shits giggles.
Love to hear it and that's perfect timing! I'd recommend all the steps and ingredients I used. I listed them in full detail in description. My recommendation for a slightly thinner crust is to punch down more so on the dough while it's in the fridge! Also, if you're if you're heating the cast iron skillet on the stove first before the oven, keep an eye on it - don't want to burn the bottom of the crust!
I worked as a cook at a pizza hut in the early 1980's while I was in college, and the dough did not come frozen. We literally made the dough fresh every single morning with a giant stand mixer. The pan pizza would go in the pan then in the "proofer" for a period of time (can't recall exactly), then into the fridge until it was ready for use. Very similar to how you did it. I wish I could remember the measurements of how we made it. One thing I do remember is pressing the dough down into the pan and actually forming a crust around it. I think that practice may have gone away later on, but at least the unit I worked in, that's how we did it. Also, we never cooked the sauce. We had big cans of sauce base that we added envelopes of "proprietary" seasonings to and mixed up big buckets with a giant wisk. The pan sauce was thicker than the "thin & crispy" sauce which added a bit of water, and different seasonings. Great job, I want to go recreate one now. Thanks for the awesome memories!
I definitely appreciate the honesty this guy has. A lot of times cooking or any kind of science is trial and error. We live and learn different tactics in everything we do. Honestly I like to learn both what to do and not to do. It makes learning so much easier lol. I remember working at pizza hut years ago and one of the things the manager would always tell me is they technically aren't supposed to freeze their dough but refrigerate it and not for long. If the dough sits to long it was considered (bad dough) and had to be thrown away if I remember right... The dough could only be refrigerated about a maximum of 12 hours. I could be wrong... Anyways... He was a manager when they first started and was like an under-cover boss quite a few times at different locations to try to fix the damage most of what Yum Brands did. I was extremely lucky to meet that guy though because I learned a lot from him.
Good job, and especially that you didn't just leave it at attempt #1. That second attempt really looked like the real thing. The absolutely amazing thing about those old personal pan pizzas we used to get at Pizza hut was the crispy crust infused with the seasons and the oil.
This recipe was really delicious! I always have a gumline on my pizza so I parbaked for 5 minutes then added sauce and toppings and put it back in. Worked just perfect!
I think you are my hero with all that you do….cooking ain’t easy and I love it when people are passionate….keep it up, buttercup!!! 👍🏼👍🏼
Yes I remember the 80’s Pizza Hut and it was much better. I don’t go there anymore. All I want to say is you could have divided the dough into fourths and to fit your smaller pan but that’s because I prefer thinner crusts! I love your attitude and your videos 😊.
I commend you for your perseverance on all the recipes! It’s always entertaining and you don’t stop until you succeed!
Bravo!
I also bought a JC cookbook after watching you do Jamie & Julia. Wish I had found your channel during lockdown! Keep going, you’re on a serious role now in late 2022.
You are amazing and such an inspiration! Thank you.
I just discovered your channel and I love your stuff. Please don't stop.
Looks scrumptious!
Good job man. That looks spot on. Just gotta ignore the negative comments unless theyre constructive criticisms you want to take on.
Other than that excellent job
I can't wait to try this! Thank you!
Starting as the delivery driver and dishwasher, I worked every job and station at Pizza Hut until I became a manager. Pan pizza was first introduced when I worked there. A cheese pizza was $1.50. We made the dough from scratch and let it rise in the walk-in refrigerator overnight--we never had frozen dough we thawed.
You aren't disrespectful; you are not lazy--albeit, sometimes sloppy, and you're not dump. I think you've done an excellent job of creating at-home P.H. pan pizza in cast iron--while we had thick aluminum pizza pans and commercial gas ovens. You're learning and you're brave. Keep up the good work and fun videos.
Yum!!!
Looks absolutely awesome!
You nailed it!
👍
I really love your channel 💕
Just discovered it last night and I binge watch all days ( sorry for my bad English)👍👍
I've recently found your channel, and slowly making my way through the video backlog, and this is the first recipe that I am so excited to try. My pizza hut shut down in 2020, and it has been sorely missed for two years now. There is another pizza hut half an hour away that is horrible quality, not even remotely worth it. I haven't had good takeout pizza in two years. Thank you for this one!
Awesome job! Looks delicious! As an 80s baby, Pizza Hut pan pizza was a Sunday staple for many years (eaten as we watched "The Wonder Years"/"America's Funniest Videos"/"Life Goes On" haha!). My family loved it so much. Fast-forward to today, and Pizza Hut pan pizza is just not the same...the crust, the sauce...it's all different and not as good as it once was. What a shame. I'd love to re-visit my childhood memories with another great pie.
May I make one suggestion? I've seen other cooks bake the pan pizza first and then put it on the stove top so that they could watch the bottom and take it off when they achieved the perfect color. Yours looked great though--I just didn't know if you wanted it that dark on the bottom.
Keep up the great work. I enjoy your videos!
Your videos are super interesting. :) I worked in the kitchen of a Pizza Hut for a couple years back in the '80s. And, I've baked a lot of yeast dough from scratch in my lifetime. Maybe Pizza Hut changed things since then ... the 80's PAN pizza dough was very soft (and sweeter.) It was not handled, stretched, or tossed for the pan. For each size of pan, an exact portion was *weighed*, plopped into the oil-filled pan as a ball of dough, covered and placed in the walk-in fridge. Time to make a pan pizza!? we DID punch down the middle of the dough leaving a thick edge that was not pushed down. Because of the soft dough, the amount of sugar, and the hot oven it all raised again - and then some - while baking. Punching down the middle makes that nice 'valley' to hold the sauce and toppings. Plus, the thick oily crusty around the sides.
Do you remember what kind of oil they used?
@@jimijackson The oil came in big jugs with a pump spigot on the side. I'm sure it was some kind of palm/soybean oil mixture. It smelled like 1970's era cooking oil, to me. The pan pizza's crust was basically *fried* in that oil in the hot pan, which gave it the crispy crust. I personally did not like the pan pizzas. I'm sure they do it slightly differently today.
@@karenmcdaniel1732 same! I remember the 1980s one. It had a different taste to the underside. Very distinct! Hehe
Looks amazing! Bravo
Dang those comments are cruel!!! It was your first attempt. Trial and error. I made a pan pizza once and it turned out great. I made one the second time, I burned the cheese and put too much pepper in the sauce. Keep up the great work.
I am new to your channel. I watched the first Pizza Hut attempt. Now I’m watching this one. What I love about your channel is that you show all your stumbling blocks and the ones that turned out great even with your inexperience. Very entertaining and you never give up. All those bad comments are a shame. Maybe they just don’t understand the journey.
Probably the best looking copycat pizza recipe I've seen. I have a big pizza party coming up. Yes, I was nominated as the cook and just to be different, I'm throwing this recipe in the mix.
Your previous pizza was just fine and I totally agree with you that we are all learning from our experience and this time, I'm sure you've nailed it. Bravo!
I may try making this soon, thanks for sharing!
Hi Jamie! I think I've seen all of your cooking videos and you're right, it's about the journey. I can see how FAR you've come and I thoroughly enjoy watching you challenge yourself and learn. Hopefully your skin is thick against the harsh comments and you can just glean whatever nuggets of wisdom you may find (which I think is the case). Happy cooking!
You've seen quite the journey! haha! Appreciate that big time. TH-cam would make anyone have thick skin, but totally worth it when you read messages like this!
Im so happy you showed punching it down a bit at the end!!! Appreciate you and this vid, on my way to the store!!
Why people are so mean I'll never know. I respect the amount of drive you have to make everything right. You don't give up without a fight. It's the reason I watch your videos. You inspire me. Thank you Jamie!💜
You are awesome dude, and funny lol. People like that take themselves too seriously because no one else does!! Keep making pizza because at least you try. I'm going to follow this exact recipe right now!! Thanks for posting
I LOOOOOOOOVE your videos, keep them coming!!!
Attempt two was so much better! Good job!
Really nice pizza! Really nice redemption! I loved every single second of it!
Yo man, good on you for trying and sticking to it! I'm on my own journey of mastery and I agree that whether you start from zero, it's the journey that matters.
Kudos to all the helpful viewers with productive tips !!
I just made this pizza. Absolutely fantastic!
I followed this recipe and i got the result one hundred percent. Thank you so much
This makes me so happy
That pizza looks so goood! And YOUR the best Anti - chef! And I love your foods I been watching it and I gave your video a subscribe and like and even though If I don’t watch it I will still give it a like and subscribe😄
That looks amazing! Thank you, I’m gonna try that!
I always learn something from your videos 😁 keep cooking!
I absolutely love your counters!
I used to love pan pizza from Pizza Hut! I’m not a big pizza crust person. I usually don’t eat the crust. But the pan pizza crust was so crispy and good! I ate it all! I miss it. We don’t have any Pizza Huts around here anymore. The one we had burned down and they didn’t rebuild it.
Looks great!
One thing that always stood out to me about Pizza Hut is how SOFT the cheese is! (& how thin and crispy the pepperoni are) That's why it was always my favorite. I found out their mozzarella has sugar cane fiber in it and starch lol, so one day i hope to somehow recreate that cheese 😂 of course that flavor added to the crust is another very memorable part of Pizza Hut
Great Value WHOLE MILK mozzarella is the only thing I’ve found that melts close to classic pizzeria cheese. I’ve tried them all, and even the expensive mozzarella don’t stack up. I’m a cheese snob, so I use it as a base with other tasty cheeses. 😋
I always choose the block over pre-shredded. Perhaps adding a little starch would get a good outcome for you? I know pre-shredded cheese already has starch in it, but I find it doesn’t taste as good as fresh shredded. Don’t even bother with the 2% mozzarella
Looks perfect! Great job. 😊
I think you make great videos, and great pizza. You are also hysterically funny. I just have a really good feeling after watching one of you videos. Keep it rolling.
Thanks so much, Allan!
That’s what i want to see more often on your channel 🔥🔥🔥
Great video, your recipe put a smile on my entire family.
I’m glad you called those people out instead of just acting everything is fine to the community. You did a great job! Making the pizza and being authentic
Great job. Gonna give this a try tonight.
I love how persistent and real you are. Pls don't take out any of your old videos. For me, the fun lies in seeing you grow over time.
I'm glad to see you save yourself. Good job bro 👍. Keep up with the video making. YGT !!
I am always amused when you whip out the retractable Stanley tape. I have never seen One of those in a kitchen, but how practical! 😁
Thank you for the follow up video!
Great channel keep it up!
Looks good man I’m gonna try this
I love your channel, keep doing what you are doing
This is the first video of yours I've seen and you are a gem. please ignore the haters
You did good! Looks great 👍🏽
Looks delicious!!
I took a break from watching food channels when I started a diet. I should have kept on watching Anti-Chef, I forgot how funny Jamie is!
I think you are awesome just for trying it alone. You’re not lazy or dumb. Your effort is appreciated.👍🏼👍🏼👍🏼🥰
As someone who make fresh pizza dough at Pizza Hut, we do not freeze our "fresh" dough, frozen dough comes already frozen, but not all Pizza Huts use frozen dough.
The way my Pizza hut makes fresh pan dough.
Full batches of dough are over 30 pounds including the dough and water combined, we only put in 3oz of oil..
Also when we make the dough we put in a pan and proof the dough at 95f for a hour, then stick it in the fridge, then its ready to use after a hour. If you are putting it in the fridge right after you make it then you are making cold proof dough which is not Pan pizza.
Way better than expected