Homemade Pan Pizza Recipe

This homemade version of your favorite Pizza Hut Pan Pizza is so easy to make at home and the kids can personalize it with their favorite toppings.

You’ll love it because it tastes as good if not better than the real thing. Our family had our first taste of pan pizza years ago when we went on a trip to Disney World. We got into town late and we were all starving. The only restaurant near our hotel that was open was a Pizza Hut.

Homemade

We ordered a pan pizza, and I remember it being the most delicious thing I had ever eaten. Now it could have been that I was ABSOLUTELY STARVING and anything would have tasted good, but ever since then I have had an affection for deep dish pizza.

The Easiest Deep Dish Pan Pizza Recipe {4 Ingredient Crust}

After we got home, I found a recipe for Pizza Hut Deep Dish or Pan Pizza online andI knew we had to try it. With a few modifications to the pizza recipe, it was a huge hit! The entire family loved it and the three pizzas feed us all with some left over.

We all love olives on our pepperoni pizza too? What’s your favorite pizza topping? Are you a thin crust or a pan crust fan?

If you don’t have three 8 inch cake pans you can use a 8 inch pie plate along with a 9 x 13 inch baking dish. You can also use a two 9 -10 inch cast iron skillet or you can use a combination of various pans.

Homemade Pizza Sauce (brownie Pan Pizza)

With Pan pizza, the sauce is put on top of the dough. The cheese and toppings are placed on top of the pizza sauce. With deep dish pizza, the dough is covered with cheese, then the sauce. This prevents the crust from becoming soggy.

If you love take out Deep Dish Pizza, you need to try this homemade pan pizza recipe. It's easy so easy to make your own at home and the kids can personalize them with their favorite toppings.

If you don’t have dried milk, just use 1 1/3 cups of warm milk instead of the water and the dried milk.

The Best Pan Pizza: How & What To Put On It

If you don’t have three 8 inch cake pans you can use a 8 inch pie plate along with a 9 x 13 inch baking dish. You can also use a two 9 -10 inch cast iron skillets or you can use a combination of various pans.

Calories: 366 kcal (18%) Carbohydrates: 35 g (12%) Protein: 12 g (24%) Fat: 20 g (31%) Saturated Fat: 12 g (75%) Cholesterol: 33 mg (11%) Sodium: 325 mg (14%) Potassium: 114 mg (3%) Fiber: 1 g (4%) Sugar: 3 g (3%) Vitamin A: 368 IU (7%) Vitamin C: 1 mg (1%) Calcium: 185 mg (19%) Iron: 2 mg (11%)

Did you make this? I love seeing what you made. Be sure to share a picture and tag @ on social media!A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.

The Easiest Deep Dish Pan Pizza Recipe {4 Ingredient Crust} Story

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

It would arrive at the table in a jet-black, well-worn pan, its edges browned and crisped where the cheese had melted into the gap between the crust and the pan. You'd lift up a slice, and long threads of mozzarella would pull out, stretching all the way across the table, a signpost saying, Hey, everyone, it's this kid's birthday! You'd reach out your fingers—almost involuntarily—grasping at those cheese strings, plucking at them like guitar strings, wrapping them around your fingers so you could suck them off before diving into the slice itself.

Foolproof

That perfect pan pizza had an open, airy, chewy crumb in the center that slowly transformed into a crisp, golden-brown, fried crust at the very bottom (from aheavy duty cast iron pan) and a soft, thin, doughy layer at the top, right at the crust-sauce interface. It was thick and robust enough to support a heavy load of toppings, though even a plain cheese or pepperoni slice would do.

Best Pan Pizza Recipe

in New York, aside from those crappy Pizza Hut Express joints with the prefab, lukewarm individual pizzas.) But I've spent a good deal of time working on my own pan pizza recipe, to the point that it finally lives up to the perfect image of my childhood pan pizza that still lives on in my mind.

I'm not talkingdeep-dish Chicago-style, with its crisp crust and rivers of cheese and sauce. I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza of the kind that you might remember Pizza Hut having when you were a kid, though, in reality, most likely that pizza never really existed—as they say, pizzas past always look better through pepperoni-tinted glasses.

If only pizza that good were also easy to make. Well, here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience.

The Best Cast Iron Skillet Pizza (30 Minute)

This recipe avoids all three of those common pitfalls, making it pretty much foolproof. To be perfectly honest, every single one of these steps has been done before, and none of it is rocket science. All I'm doing is combining them all into a single recipe.

By now, everybody and their baker's heard aboutno-knead dough. It's a technique that was developed by Jim Lahey of Sullivan Street Bakery and popularized by Mark Bittman of the

Best

. The basic premise is simple: Mix together your dough ingredients in a bowl just until they're combined, cover the bowl, and let time take care of the rest. That's it.

Copycat Pizza Hut Pan Pizza Recipe

So how does it work? Well, the goal of kneading in a traditional dough is to create gluten, a weblike network of interconnected proteins that forms when flour is mixed with water. All wheat flour contains some amount of protein (usually around 10 to 15%, depending on the variety of wheat). In their normal state, these proteins resemble tiny crumpled-up little balls of wire. With kneading, your goal is to first work these proteins until they untangle a bit, then to rub them against each other until they link up, forming a solid chain-link fence.

It's this gluten matrix that allows your dough to be stretched without breaking, and what allows it to hold nice big air bubbles inside. Ever eat a slice of pizza with a dense, under-risen crust? It's because whoever made it didn't properly form their gluten in the process.

Now, you can see how this could take a lot of work. Kneading, aligning, folding, linking. That's why most pizza dough recipes take a good 10 to 20 minutes of elbow grease or time in a stand mixer.

Deep Pan Pizza

See, flour naturally contains enzymes that will break down large proteins into smaller ones. Imagine them as teeny-tiny wire cutters that cut those jumbled-up balls of wire into shorter pieces. The shorter the pieces are, the easier it is to untangle them, and the easier it is to then align them and link them up into a good, strong network. No-knead dough recipes take advantage of this fact.

Over the course of an overnight sit at room temperature, those enzymes get to work breaking down proteins. Meanwhile, yeast starts to consume sugars in the flour, releasing carbon dioxide gas in the process. These bubbles of gas will cause the dough to start stretching and, in the process, will jostle and align the enzyme-primed proteins, thereby creating gluten.

Crispy

Simply allowing the dough to sit overnight will create a gluten network at least as strong as a dough that has been kneaded in astand mixeror by hand (if not stronger!), all with pretty much zero effort. Indeed, the flavor produced by letting yeast do its thing over the course of this night will also be superior to that of any same-day dough. Win-win!

Crispy Cheesy Pan Pizza Recipe

Other than time, the only real key to a successful no-knead dough is high hydration. Specifically, the water content should be at least 60% of the weight of the flour you use. Luckily, high hydration also leads to superior hole structure upon baking. I go for about 65%.

One of the happy side effects of having a loose, moist dough is that it practically stretches itself. Form the dough into a ball and let it sit around at room temperature, and you'll see it spreading slowly outwards until it's nearly disk-shaped. The only thing holding it back? Friction. It sticks to the countertop or board.

What do you use to eliminate friction? Grease. Coating the dough ball in grease and placing it on a smooth surface (such as, say, the inside of acast iron skilletor roundcake pan) allows it to stretch completely under its own power.