Authentic Pizza Hut Pan Pizza (Printable)

Golden thick pan pizza with crispy bottom, chewy interior, and bubbly cheese topping just like the famous pizzeria classic.

# 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 (for greasing pan)

→ 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, to taste

→ Toppings

15 - 2 cups shredded mozzarella cheese
16 - 20-24 slices pepperoni or preferred toppings
17 - 1 tbsp olive oil (for brushing crust)

# How to Make It:

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 - Knead dough on a floured surface for 7-8 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm location for 1 hour until doubled in volume.
05 - Grease two 9-inch round cake pans with softened butter. Brush bottoms lightly with olive oil for enhanced crispiness.
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.
08 - Preheat oven to 450°F.
09 - Combine all sauce ingredients in a small bowl and mix thoroughly.
10 - Spread half the sauce evenly on each crust. Distribute cheese over sauce, then add desired toppings.
11 - Brush exposed crust edges with olive oil.
12 - Bake for 20-25 minutes until crust is golden brown and cheese is bubbly.
13 - Remove from oven and let cool for a few minutes before slicing and serving hot.

# Expert Tips:

01 -
  • You get that trademark crunch without needing a commercial pizza oven or mysterious additives
  • The dough comes together in minutes and the wait time is mostly hands off rising
  • Each pizza feeds two hungry people happily and costs a fraction of delivery
02 -
  • Buttering the pans generously is non negotiable, that crispy fried bottom is what makes this pan pizza not just flatbread with toppings
  • Let the dough rise in a genuinely warm spot, cold kitchens can double the rise time and affect the final texture
  • Do not skip the brushing of olive oil on the crust edge, it creates that beautiful golden color and adds flavor
03 -
  • Use a light colored metal pan rather than dark nonstick, which can cause the bottom to burn before the cheese melts properly
  • Let the pans and dough come to room temperature together for the most even baking

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