Monday, March 22, 2010
Brian's Pizza Hut Pan Pizza & Breadsticks
1 (15oz) can tomato sauce
2 tsp dry oregano
1 tsp marjoram
1 tsp dry basil
1 tsp garlic salt
1 1/3 cups warm water
1/4 cup non-fat powdered milk
1/2 tsp salt
4 cups flour
1 TBSP granulated sugar
1 package dry yeast
2 TBSP canola oil (for dough)
canola oil (for pan)
2 TBSP parmesan cheese
1 1/2 TBSP garlic powder
1 1/2 tsp oregano
1 1/2 tsp onion salt
Combine sauce ingredients and allow to sit for 1 hr.
Put yeast, sugar, salt, and dry milk in KitchenAid bowl (or mixer of your choice).
Add water and mix well using whisk attachment. Let rest for 2 minutes.
Add oil and stir again. Let rest 2 more minutes.
Now using the hook attachment, add flour and stir until dough forms and flour is absorbed.
Remove from bowl and knead by hand for about 1 minute. Put back in KitchenAid bowl and knead with dough hook on medium speed for 4-5 minutes.
Roll out to 1/4"-3/8" for one large pizza and one small pan of breadsticks. Turn large (14") deep-dish pizza pan over top of dough. Press down hard (cookie-cutter style) to cut the dough. Use knife if cut is not entirely clean.
Collect cuttings. Roll out to same thickness, and turn small deep-dish pan (round 9" cake pan will work) over cuttings to slice.
After cutting and before placing dough in pizza pans, spray sides of pan with cooking spray. Add a small amount of oil to the bottom of the pizza and breadstick pans. Original recipe calls for a large quantity (tastes better, but a lot more fat!), but a thin coating to cover the bottom of the pan is sufficient.
Add dough to both pans. Cover with foil. Place in oven heated to lowest setting ("warm", usually) and allow to rise for 1-1 1/2 hrs.
Add sauce and toppings as desired, and cook at 475° until outer crust is brown.
Sprinkle with seasoning, then cook at 475° until edges of crust turn brown.
Comments from the cook: We were on a real knock-off kick for awhile, and this has become one of our staple pizza recipes. While the crust is not quite as chewy as Pizza Hut's pan pizza, the taste is very similar.
One of the most important things about this recipe is the pan. You must (read: MUST) use a deep dish pan. Using a flat pizza pan obviously won't work, but you can get creative otherwise. We've made it in a 13x9 pan before (and it worked perfectly) and have made it in multiple 9" round cake pans before too.
Funny story. Brian and I had been married about a year, and went home to be with my family for Thanksgiving. They wanted him to make this pizza (my brother, Neil, is the 2nd biggest pizza fan ever...behind Brian, that is) and we needed a large deep-dish pan in order to make pizza for such a large crowd. So we set out to find one. We didn't find anything in the pizza pan section at Wal-mart, until my mom was walking away. There was a large metal deep-dish pan sitting there that was PERFECT for the job. We needed 2, but only found the one...and figured we'd just use cake pans for the rest. We got to the register to find out how much the pan was. It rang up $3. Score! Best part? The description was PET DISH. ha! Sturdy, metal, and perfect for $3. When we returned from vacation, we went and bought 2 for ourselves. Still use them to this day. :)
Originally found online and adapted by Brian, the pizza king.