Insider PH assembly info. Add water at 98 degrees. It gets a better rise. Don't push the sauce so far out to the edge and be sure the cheese overlaps and touches the crust. The cheese will melt to the crust and lock the toppings in place and not slide around on the sauce layer.
there was different temps for pan, thin and hand tossed dough, the 98 degrees sounds like pan dough. The pan dough would be put in the proffer oven for a while after the dough was cut and panned, think that was about 150 degrees for like 90 minutes, (now I wish I remembered the details) then it rested room temp till it finished rising, then it went in the fridge. Lots of details.. haha now I need to create a make shift proofer oven :) this is going to be fun1
I haven’t tried the pan recipe yet, but the thin and crispy recipe is LEGIT! Baking the last few minutes on a pizza stone puts this over the top, and the pizza comes out tasting like the best Pizza Hut thin crust I remember from my childhood. Thank you so much for providing the last pizza dough recipe I needed to complete my pizza bible. One note to other people trying this recipe: this was very hard on my stand mixer. I have a KA Professional model and it struggles with this dough. I turn it off mid-knead to get dough off of the paddle and it has a tough time starting to spin when turned back on. The dough is very dense. This dough is 5/5!
G'day from Adelaide, Australia! Great video, I love the 80's vibe. Some of my best memories are dining in at Pizza Hut in the 80's and 90's. It wasn't just a meal. It was an experience. I'm so keen to try this out for myself real soon... I need that 80's style Pizza Hut pizza in my life!
I have watched to many of these Pizza hut remake videos and this looks legit!! The pan pizza dough looked exactly like a Pizza Hut pan pizza!! I will definitely try this recipe!! Does the dough have the same taste?
Back then, going to the Pizza Hut was a prize won... a school reward.... a winning softball/baseball game or championship game.... a birthday party...a rare family dinner...(at least for me).... The pizza was great... the reward worth it.... and we still have those awesome memories... how cool!! One of my best memories comes from when I was in 3rd grade and had to memorize all of my states and capitals... those who got a perfect score... got a trip to the Pizza Hut with the teacher.... It was AWESOME... I still remember it well today... (after a lot of years... lol)...
Unbelievable!!!!! You have done an EXCELLENT job! I am a chef from Saudi Arabia 🇸🇦 you just…. Amazed my eyes. I raise my hat with all respect to your great pizza. For sure I will subscribe your channel.
I grew up in Chicagoland and have been making pizzas since the 70s, but I've learned A LOT from your videos. Keep up the great work! --- Requests: (1) Godfather pizza circa 1981? Chewy and I'm guessing egg white brushed on the crust. (2) Noble Romans Monster pizza circa 1985. I've got a few small one off pizza places in Northwest Indiana that were around in the 80s I would love to replicate, but I'm guessing you wouldn't be familiar with them: Fasel’s Rustic Inn Pizza and Bakery- Valparaiso and Vito's at Purdue West in West Lafayette and Bruno's Pizza by the Levy in West Lafayette.
The best you have seen, okay. How many have you actually tried, did you try this recipe and was this also the best of the recipes you have tried? It's about taste, not looks
SO nice to see a man doing the cooling for his family! How does refrigerating it overnight improve taste and texture? And do you think bread flour would be better than all purpose? There seems to be some debate about that when looking up different recipes.
Made this with King Arthur’s bread flour instead of the AP flour, and also wanted to mention how important the use of whole milk mozzarella(as is used in this video) is with getting great results and flavor. I had made it a few times with part skim mozz because that’s just what I had in my fridge, but the whole milk stuff is where it’s at.
Both of your Pizzas look so delicious! Pizza Hut is actually my favorite Pizza and unfortunately they all closed in our area. I can’t seem to get the Pizza Hut crust taste. I’ve used olive oil, vegetable oil and someone told me recently that Pizza Hut used pure soy oil. I’m going to try that next. Thank you for taking the time to show exactly how you create your Pizzas. User friendly video. I’ve shared it with all of my adult kids.
I made a practice dough and let it proof for 5 hours. Covered the pan nicely but only rose almost half way. When the dough is cooked will it rise much more. Thank-you Michael
I like your videos my friend , The key is to never give up hope . Keep moving forward and believe in yourself . I send Love and Support 😍😍❤️❤️❤️❤️❤️❤️❤️🥰🥰
Great video. My parents have a story where they went out with my Aunts and Uncles and got kicked out of our Pizza Hut. Seems to be a source of pride with the family
Wow, this is an incredible channel. I can't believe how great the content is. This is gonna be a channel that will blow up. People just don't know about it yet.
In the final bake of your thin and crispy you mentioned 550 degrees, Yet in your instructions it said 450 degrees. Please tell me which temp.. Great video Thank you Michael
My plan tomorrow was to solve humanities largest problems including but not limited housing crisis, climate, and world hunger but after seeing this, I’ll be making Pizza Hut pizza.
FYI I worked at Pizza Hut when I was young. They actually didn't use straight mozzarella on their pizza. I was a "cheese blend". I'm pretty sure it was mostly mozz with some parmesan and cheddar mixed into it. Possible some provolone too. I couldn't tell you the exact ratios though.
Well done, I think I’ll go with an olive oil substitute for the vegetable oil you use and see how that works. Thanks for the 80’s throw back of what used to be wonderful pizza.
I had a cell phone in 1985 so they did exist :) Joking aside. I made a Detroit pizza on my Pizza Steel and the bottom almost got burned. I have a LLoyd 10x14 pan like you. Using the screen it will help from burning the bottom of the pizza? I loved the bottom crust but the top was not cooked. How long would you leave a Detroit pizza on the steel and then transfer it on the screen? I have been experimenting with refrigerating the dough, using .5% yeast like you do. The dough rises a bit but not by much. What's the purpose of putting it in the fridge if its not going to proof. It rises a bit but the only way I can get it to rise is leaving it for a few hours are room temp. All the great Pizzaiolos do fridge for up to 72 hours but it just doesn't make any sense. If you leave it to long the dough becomes like mush. Any help would be greatly appreciated Thanks for the great videos,
Yes, using a screen will help to prevent burning the bottom of the pizza. With most of the pan pizzas, no steel or stone is needed, to be honest. You just put the pan on the rack. If the bottom does not get done enough, move the pan to a lower rack. You may need to peek at the bottom of the pizza mid-bake to check how done it is the first few times you make them. -- Refrigerating the dough retards (slows down) the proofing process but it does not stop it. Bakers use retardation in order to give the enzymes in the dough a chance to work their magic. Longer proof times help to develop a better flavor (more tangy or "sour-doughy") and it also improves the texture of the crust. Often you can get more micro-blisters, which are desirable to a lot of pizza and bread makers, with lengthened fermentation times.
So if I double the yeast for using the dough the same day, do I still have to let the dough rise for 2 to 3 hours? And what if I take 7 grams of yeast, will 1 hour be enough?
I'm going to have to try that thin and crispy recipe. It's my white whale of pizza making. As long as I've been doing it I've never been over to get one to come out truly perfectly. I like the idea of pre-making the crusts. I'm envisioning a utopian future where I have a freezer full of par baked thin and crispies ready to go at a moment's notice. The pan pizza is much easier to get right in my experience. It's just such a forgiving style of pizza for a home cook. Probably go ahead and give that one I try as well though.
I'm confused at 0:42 I noticed you had put the pizza screen under the pizza pan? Are we supposed to put the pizza pan on the pizza screen before we put the uncooked pizza in the oven or midway through cooking?
We put a screen under the pan after a few minutes of cooking to prevent the bottom of the pizza from burning. The baking steel had been in a hot oven for a long time the day we made the video, so we wanted to be sure we didn't singe the bottom of the pizza. You may not need to use the screen, but screens are handy to have if the bottom of your pizza starts to look done before the top has finished.
i made your deep dish per recipe...i bake pizzas often in an Ooni pizza oven as well as a kitchen oven. Your recipe calls out for 57% hydration which seemed extremely low for a home oven...It was....so i adjusted to a 65% hydration and it was much better
I see from an older recipe that you posted around 3 years ago that it included milk powder and referred to it as a secret ingredient. Many others also include milk powder in their version of Pizza Hut deep dish recipe. Is there a reason you omitted it from the recipe in this newer version?
@@PerfectPizzaatHome Pizza Hut did use powdered milk in the pan dough. The balls of dough were put into the oiled pans and stacked in the walk-in refrigerator. When one was taken out the dough was pressed a bit to fill the pan.
Laughing at " ... and Pizza Hut actually had good pizza." Oh that is so true. I hadn't visited a Pizza Hut in over ten years, but I had memories of when they were the best! When our son died, I couldn't eat for a couple of weeks, since my throat kept cramping up. It was a physical manifestation of emotional pain, I think. Anyway, I finally felt so painfully hungry that we stopped at Pizza Hut and waited for it to be made. They were so stingy with the toppings that it was truly the worst pizza I ever ate - bar none. Oh, and I'm sixty years old. I'll never go back there again.
I hate to say this, because you know I like your videos, and you are teaching me a lot, but... "There is no perfect Pizza Hut pizza. They are exactly why I make my own. :)
@@PerfectPizzaatHome okay I tried it! I made the crust a little thicker by adding more oil so that it was almost a pastry-level of crumbly, hand-knead with a little more yeast. loved the texture of the oiled bottom of the crust - the exact pizza hut touch i was looking for! went ahead and seasoned the EVOO'd crust with garlic, salt, and dried herbs :)
Those Pizza Hut pan pizzas from the 80's were the truth. Almost a deep fried crust - man I miss that.
Those were the days!
*SIGH* Back when Pizza Hut had good pizza... no doubt, I remember that crust... it used to almost melt in your mouth.
Insider PH assembly info. Add water at 98 degrees. It gets a better rise. Don't push the sauce so far out to the edge and be sure the cheese overlaps and touches the crust. The cheese will melt to the crust and lock the toppings in place and not slide around on the sauce layer.
Good tips! Thanks for watching!
there was different temps for pan, thin and hand tossed dough, the 98 degrees sounds like pan dough. The pan dough would be put in the proffer oven for a while after the dough was cut and panned, think that was about 150 degrees for like 90 minutes, (now I wish I remembered the details) then it rested room temp till it finished rising, then it went in the fridge. Lots of details.. haha now I need to create a make shift proofer oven :) this is going to be fun1
Yup dough should go in the fridge after it takes the shape of the pan! Longer the better but at least 1 hour
HOW DOES THIS ONLY HAVE ~4,000 VIEWS?! Great work, looks amazing and will definitely try. Love to see families doing stuff together.
Thanks so much for the kind comment! We are so thankful that people like our content!
its because he is making the dough wrong 😂
Did you try? If so, were you happy about the result?
@@evelineg.1841 I did! It was good. It's not my favorite dough recipe, but it's much faster than the one I typically use so it's a good alternative!
I agree. Subscribing now. Love the acting also. 👏👏👏
I haven’t tried the pan recipe yet, but the thin and crispy recipe is LEGIT! Baking the last few minutes on a pizza stone puts this over the top, and the pizza comes out tasting like the best Pizza Hut thin crust I remember from my childhood. Thank you so much for providing the last pizza dough recipe I needed to complete my pizza bible.
One note to other people trying this recipe: this was very hard on my stand mixer. I have a KA Professional model and it struggles with this dough. I turn it off mid-knead to get dough off of the paddle and it has a tough time starting to spin when turned back on. The dough is very dense.
This dough is 5/5!
Thank you ! I followed the first recipe exactly. I live in Corsica, no pizza hut here. You sent me back to my childhood.
Amazing! Glad you enjoyed and thanks for watching!
G'day from Adelaide, Australia! Great video, I love the 80's vibe. Some of my best memories are dining in at Pizza Hut in the 80's and 90's. It wasn't just a meal. It was an experience.
I'm so keen to try this out for myself real soon... I need that 80's style Pizza Hut pizza in my life!
We love Australia! Thanks so much for watching!
Dude this is epic, you got the perfect MTV camera effect and everything from that era. Keep up the good work brah.
I have watched to many of these Pizza hut remake videos and this looks legit!! The pan pizza dough looked exactly like a Pizza Hut pan pizza!! I will definitely try this recipe!! Does the dough have the same taste?
It really does! Thanks for the kind comment and let us know how it turns out!
That intro was awesome! More people need to see this! Took me back to being a kid and getting a pizza from Pizza Hut!
Absolutely! Thanks for your kind words and for watching!
Back then, going to the Pizza Hut was a prize won... a school reward.... a winning softball/baseball game or championship game.... a birthday party...a rare family dinner...(at least for me).... The pizza was great... the reward worth it.... and we still have those awesome memories... how cool!! One of my best memories comes from when I was in 3rd grade and had to memorize all of my states and capitals... those who got a perfect score... got a trip to the Pizza Hut with the teacher.... It was AWESOME... I still remember it well today... (after a lot of years... lol)...
Me and my mother had been looking for Pizza Hut copycat reipes for close to 20 years but yours are the most authentic I've seen.
Glad you enjoyed! Thanks for watching!
Unbelievable!!!!! You have done an EXCELLENT job! I am a chef from Saudi Arabia 🇸🇦 you just…. Amazed my eyes. I raise my hat with all respect to your great pizza. For sure I will subscribe your channel.
thanks so much for the kind comment!
I grew up in Chicagoland and have been making pizzas since the 70s, but I've learned A LOT from your videos. Keep up the great work! --- Requests: (1) Godfather pizza circa 1981? Chewy and I'm guessing egg white brushed on the crust. (2) Noble Romans Monster pizza circa 1985. I've got a few small one off pizza places in Northwest Indiana that were around in the 80s I would love to replicate, but I'm guessing you wouldn't be familiar with them: Fasel’s Rustic Inn Pizza and Bakery- Valparaiso and Vito's at Purdue West in West Lafayette and Bruno's Pizza by the Levy in West Lafayette.
Wow, we've been watching dozens if not hundreds of pizza videos and I have to say you produced the best looking pizza we have seen! Subscribed!
I'll agree with your statement here... the pizzas look great... the best we've seen.... Great job!
I agree!!!!
The best you have seen, okay. How many have you actually tried, did you try this recipe and was this also the best of the recipes you have tried?
It's about taste, not looks
I just did this recipe today. Its was easy yo make and taste just like old school pizza hut. Thanks bro
Glad you enjoyed it! Thanks for watching!
This is amazing it tasted so good
Did it taste like Pizza Hut?
Pizza Hut was so good in the 80's and 90's. Right on, man
SO nice to see a man doing the cooling for his family!
How does refrigerating it overnight improve taste and texture?
And do you think bread flour would be better than all purpose? There seems to be some debate about that when looking up different recipes.
Glut in forms and taste/smell gets fuller. Same with bread that you prep with a 24 polish. The taste is outstanding and really does make a difference.
Fantastic. The best Pizza Hut replica video.
I tried this recipe and it turned out great! So easy to make.
Awesome! Glad it turned out well!
did it remind you of pan pizza from the 80s?
Made this with King Arthur’s bread flour instead of the AP flour, and also wanted to mention how important the use of whole milk mozzarella(as is used in this video) is with getting great results and flavor. I had made it a few times with part skim mozz because that’s just what I had in my fridge, but the whole milk stuff is where it’s at.
Whole milk, low moisture cheese is critical.
Both of your Pizzas look so delicious! Pizza Hut is actually my favorite Pizza and unfortunately they all closed in our area. I can’t seem to get the Pizza Hut crust taste. I’ve used olive oil, vegetable oil and someone told me recently that Pizza Hut used pure soy oil. I’m going to try that next. Thank you for taking the time to show exactly how you create your Pizzas. User friendly video. I’ve shared it with all of my adult kids.
Amazing!! So glad you enjoyed!
As a former GM of Pizza Hut (late 80's) I can confirm that back then we definitely used Soybean oil...
After taking pizza dough out of fridge , how long do you let it rest to room temp or do you start panning dough cold..
Great vidro
Michael
I made a practice dough and let it proof for 5 hours. Covered the pan nicely but only rose almost half way. When the dough is cooked will it rise much more.
Thank-you
Michael
Awesome! Glad you enjoyed!
I like your videos my friend , The key is to never give up hope . Keep moving forward and believe in yourself . I send Love and Support 😍😍❤️❤️❤️❤️❤️❤️❤️🥰🥰
Great video. My parents have a story where they went out with my Aunts and Uncles and got kicked out of our Pizza Hut. Seems to be a source of pride with the family
Haha that’s awesome. Thanks for watching!
Great video editing skills!! I love the different angles for visual effect, Looks professional!
I worked at Pizza Hut in the 90s. The doughmaster would start making the dough at 7am for opening at 11:00 a.m.
That is
👍Fantastic ‼️👏👏👏❤️Thank you
strange I always thought they used butter for the crust to bake in not oil😳😂
Hahah thanks so much for watching!
If im making same day pizza hut does the pan sit for 4 hours before toppings?
Great video
Michael
Wow, this is an incredible channel. I can't believe how great the content is. This is gonna be a channel that will blow up. People just don't know about it yet.
Appreciate the support! Means a lot!
Thank you for making this video
Respect from Sweden 🇸🇪 🫡
I'll try this second recipe here in Brazil, thaks |!
Thanks for watching!
As a pizza snob, I must say it seems like you really know your stuff. Is your background in the pizza industry?
I have make perfect pizza this way.
I can save money I used to spend on delivery thanks to your inspiration.
Thank you. You taught a lot with your vídeos. Greetings from Brazil, São Paulo (brazilian pizza city).
Thanks for watching!
Excellent. Thanks for sharing. Which KitchenAid mixer are you using in the video?
Glad you liked our video! The mixer is a 6Qt. Pro 600 Series. Here is the Amazon link: amzn.to/2XDwNmu
You are def the next big pizza channel. Great content!
That’s so kind of you! Thanks for watching and supporting!
@@PerfectPizzaatHome Yeah, I said the same thing. They are gonna be big.
Can’t wait to try this! Keep the videos coming! Funny and intuitive
Thanks!
In the final bake of your thin and crispy you mentioned 550 degrees,
Yet in your instructions it said 450 degrees.
Please tell me which temp..
Great video
Thank you
Michael
550!
Yum! Thanks!
Pizza Hut 1989 here I come! 😎😎😎🍕🍕
Yes! Thanks for watching!
You should make another video entitled, "How To Make Perfect Domino's Pizza At Home!" That would be funny!
But dominos never made a perfect pizza :(
My plan tomorrow was to solve humanities largest problems including but not limited housing crisis, climate, and world hunger but after seeing this, I’ll be making Pizza Hut pizza.
We’re glad you have your priorities in order 😂 Enjoy!
Your boy reminds me of my grandson when he was younger
FYI I worked at Pizza Hut when I was young. They actually didn't use straight mozzarella on their pizza. I was a "cheese blend". I'm pretty sure it was mostly mozz with some parmesan and cheddar mixed into it. Possible some provolone too. I couldn't tell you the exact ratios though.
Good to know! Thanks for watching!
Well done, I think I’ll go with an olive oil substitute for the vegetable oil you use and see how that works. Thanks for the 80’s throw back of what used to be wonderful pizza.
Thanks for the kind words! Let us know how that turns out!
Any updates, friend?
@@PerfectPizzaatHome Perfect!!! Thanks again
Looks very easy to make. Thanks for sharing.
Thanks for the comment!
what a cool dad
Looks good. Bought a new pizza pan. Can’t wait to try these new recipes and return to the good old days!
Yes! Thanks for the comment!
I had a cell phone in 1985 so they did exist :)
Joking aside. I made a Detroit pizza on my Pizza Steel and the bottom almost got burned. I have a LLoyd 10x14 pan like you. Using the screen it will help from burning the bottom of the pizza? I loved the bottom crust but the top was not cooked. How long would you leave a Detroit pizza on the steel and then transfer it on the screen?
I have been experimenting with refrigerating the dough, using .5% yeast like you do. The dough rises a bit but not by much. What's the purpose of putting it in the fridge if its not going to proof. It rises a bit but the only way I can get it to rise is leaving it for a few hours are room temp. All the great Pizzaiolos do fridge for up to 72 hours but it just doesn't make any sense. If you leave it to long the dough becomes like mush. Any help would be greatly appreciated
Thanks for the great videos,
Yes, using a screen will help to prevent burning the bottom of the pizza. With most of the pan pizzas, no steel or stone is needed, to be honest. You just put the pan on the rack. If the bottom does not get done enough, move the pan to a lower rack. You may need to peek at the bottom of the pizza mid-bake to check how done it is the first few times you make them. -- Refrigerating the dough retards (slows down) the proofing process but it does not stop it. Bakers use retardation in order to give the enzymes in the dough a chance to work their magic. Longer proof times help to develop a better flavor (more tangy or "sour-doughy") and it also improves the texture of the crust. Often you can get more micro-blisters, which are desirable to a lot of pizza and bread makers, with lengthened fermentation times.
That "pan crust" that you recreated is the most accurate evet.
Thanks for watching!
What type of flour did you use in the pan recipe? You mentioned 50 AP and 50 BF for the thin.
well done. thanks for sharing.
Thanks for watching!
I been at the hut for a while. Looks great
Thanks for watching!
This is such a great video! I don't own a stand mixer but can I use the dough-hook attachments for my electric whisk instead?
Absolutely! Thanks so much for watching!
Not at all, thanks for taking the time to do what you do n.n
Looks great
Damn!! Those pizza's looks amazing!! Mouth watering!!
Thanks for watching!
Looks fantastic!
For the pizza hut pan pizza, do you let dough come to room temp or start panning cold?
Much appreciated
Michael
Room temp! Thanks for watching!
Great video! Thanks for sharing this!
Thanks so much for watching!
Great content!
So if I double the yeast for using the dough the same day, do I still have to let the dough rise for 2 to 3 hours? And what if I take 7 grams of yeast, will 1 hour be enough?
That was awesome.
I'm going to have to try that thin and crispy recipe. It's my white whale of pizza making. As long as I've been doing it I've never been over to get one to come out truly perfectly. I like the idea of pre-making the crusts. I'm envisioning a utopian future where I have a freezer full of par baked thin and crispies ready to go at a moment's notice.
The pan pizza is much easier to get right in my experience. It's just such a forgiving style of pizza for a home cook. Probably go ahead and give that one I try as well though.
Yes! Let us know how it turned out! Thanks for watching!
are you supposed to refrigerate the pan pizza dough?
Yes you are, we should have mentioned that in the video.
I'm confused at 0:42 I noticed you had put the pizza screen under the pizza pan? Are we supposed to put the pizza pan on the pizza screen before we put the uncooked pizza in the oven or midway through cooking?
We put a screen under the pan after a few minutes of cooking to prevent the bottom of the pizza from burning. The baking steel had been in a hot oven for a long time the day we made the video, so we wanted to be sure we didn't singe the bottom of the pizza. You may not need to use the screen, but screens are handy to have if the bottom of your pizza starts to look done before the top has finished.
Why do you use grams sometimes and ounces sometimes for the measurements?
Double Liked & Double Subscribed
You forgot to add powdered milk as a dry ingredient. That’s what gives the pan pizza crust it’s distinct flavor
We’ve used that in the past, but we prefer this method better! Thanks for watching!
This looks absolutely amazing
Thanks so much!
thats one cool tomato cans corner
😂😂😂😂😂😂
You killllled that intro my bro
Appreciate it haha
You're surely an ex pizzahut chef 😂 you got that pan crust exactly so perfect
Hahaha thanks for the kind words and for checking out our channel!
I love your video excellent job 👏🏻😍
Thanks for watching!
Please do Stuffed crust pizza
i made your deep dish per recipe...i bake pizzas often in an Ooni pizza oven as well as a kitchen oven. Your recipe calls out for 57% hydration which seemed extremely low for a home oven...It was....so i adjusted to a 65% hydration and it was much better
Wow
Great video
Thanks so much for watching!
what are the proportions of the garlic oregeno basil sugar and salt how much do you p-ut in?
Do you have a recipe for Pizza Inn thin crust pizza?
We have a chicago thin pizza recipe on our channel! Not a pizza in quite yet, but that should be similar!
i know the short guy in real life and see him doing this is amazing the starting it just amazing
how much salt sugar yeast????
They really did. The cheese actually stretched!
Of course! Thanks for watching!
add a tablespoon of yellow cornmeal, and coat a cast iron skillet with butter flavor shortening...and half a teaspoon of msg.
Good tip! Thanks for watchingN
시도해보고싶어져요
BEAUTIFUL!!!!
Thanks so much for watching!
What did Sbarros, Domino's Pizza, Little Caesars and Papa John's Pizza like back in those days?
Where do you buy Full Red and Bonta?
Online!
Man I miss the 80’s…
I see from an older recipe that you posted around 3 years ago that it included milk powder and referred to it as a secret ingredient. Many others also include milk powder in their version of Pizza Hut deep dish recipe. Is there a reason you omitted it from the recipe in this newer version?
Just tried a slightly different version this time. Feel free to add the condensed milk if you wish! Thanks for watching!
@@PerfectPizzaatHome Pizza Hut did use powdered milk in the pan dough. The balls of dough were put into the oiled pans and stacked in the walk-in refrigerator. When one was taken out the dough was pressed a bit to fill the pan.
ty....i made it and it as stated and it was awesome will also try with milk powder@@PerfectPizzaatHome
Wish it was in cups and spoons uuuhhggg
Laughing at " ... and Pizza Hut actually had good pizza." Oh that is so true. I hadn't visited a Pizza Hut in over ten years, but I had memories of when they were the best! When our son died, I couldn't eat for a couple of weeks, since my throat kept cramping up. It was a physical manifestation of emotional pain, I think. Anyway, I finally felt so painfully hungry that we stopped at Pizza Hut and waited for it to be made. They were so stingy with the toppings that it was truly the worst pizza I ever ate - bar none. Oh, and I'm sixty years old. I'll never go back there again.
I hate to say this, because you know I like your videos, and you are teaching me a lot, but... "There is no perfect Pizza Hut pizza. They are exactly why I make my own. :)
My mess around and make some pizza tonight
Let us know how it turns out!
I like it!
Thanks for watching!
For your deep dish what type of flour do you use? Recipe just says flour,,,,
AP
Looks yummy . hope we can be good friends
Thanks for watching!
Should i leave it in the fridge for 24 hour
Yes or sometimes even longer!
i'm trying this with mozzarella sticks tucked around the edge so that i get a stuffed crust hehe
That works! Let us know how it is!
@@PerfectPizzaatHome will do. i have been scouring the net for the ideal pizza hut crust dupe for weeks so im so hyped to try this one recipe
@@PerfectPizzaatHome okay I tried it! I made the crust a little thicker by adding more oil so that it was almost a pastry-level of crumbly, hand-knead with a little more yeast. loved the texture of the oiled bottom of the crust - the exact pizza hut touch i was looking for! went ahead and seasoned the EVOO'd crust with garlic, salt, and dried herbs :)
Amazing!
@@PerfectPizzaatHome Can you make a follow-up video to show what this person did? It is not easy to understand exactly what SaminSays did.
Thanks
Of course! Thanks for watching!
Slices of cheese under the sauce protects the crust from getting soggy.
What kind of flour did you use ?!
We used Ardent Mills Power Flour, but if you don’t have access do that, then we would use King Arthur's Bread Flour.