Authentic Pizza Hut Pan Pizza (Printable)

Golden thick crust pan pizza with soft chewy interior and bubbly melted cheese topping

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 2 ¼ tsp active dry yeast
03 - 1 ½ tsp sugar
04 - 1 ½ tsp salt
05 - 1 cup warm water (110°F)
06 - 2 tbsp olive oil
07 - 2 tbsp unsalted butter, softened

→ Sauce

08 - 1 cup canned tomato sauce
09 - 1 tsp dried oregano
10 - ½ tsp dried basil
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ½ tsp sugar
14 - Salt and black pepper

→ Toppings

15 - 2 cups shredded mozzarella cheese
16 - 20-24 slices pepperoni
17 - 1 tbsp olive oil

# Directions:

01 - Dissolve sugar and yeast in warm water in a small bowl. Let stand until foamy, approximately 5 minutes.
02 - Combine flour and salt in a large bowl. Add yeast mixture and olive oil. Stir until a rough dough forms.
03 - Turn dough onto a floured surface and knead for 7-8 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
05 - Generously grease two 9-inch round cake pans with softened butter, brushing the bottom with olive oil for enhanced crispness.
06 - Punch down dough and divide into 2 equal portions. Press each portion evenly into prepared pans, pushing dough slightly up the sides.
07 - Cover pans and let dough rest for 10-15 minutes while preparing sauce and preheating oven.
08 - Preheat oven to 450°F.
09 - Whisk together tomato sauce, oregano, basil, garlic powder, onion powder, sugar, salt, and pepper in a small bowl.
10 - Spread half the sauce on each crust. Distribute cheese evenly over sauce, then arrange pepperoni slices on top.
11 - Brush the exposed crust edges with olive oil for golden coloring.
12 - Bake for 20-25 minutes until crust is golden brown and cheese is bubbly.
13 - Remove from oven and let cool for 3-5 minutes before slicing and serving hot.

# Expert Tips:

01 -
  • You get that signature golden crust without delivery fees or waiting
  • The dough develops a soft, pillowy interior that rivals any pizzeria version
02 -
  • Buttering the pans generously is nonnegotiable for that signature crispy, fried bottom crust
  • Letting the dough rest in the pans after pressing prevents it from shrinking back too much
03 -
  • Use a well seasoned cast iron skillet if you want an even crunchier crust
  • Pre shred your cheese from a block for better melt than pre packaged shredded cheese

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