When my mother came into town to visit me, she wanted me to make this pizza for her and thus purchased the missing ingredient, along with fresh mozzarella, provolone, mini pepperoni, and other things. Unfortunately, I never got around to making it for her (she is still complaining about that to this day hehe). I finally got around to trying it yesterday, and it was perfect. I think I like this recipe more than the Reinhart recipe! I love how I can make personal pan pizze instead of one big one.
I made three balls of dough in total and placed one in the freezer (for another day) and the other in the refrigerator (for tomorrow) after I allowed them to ferment overnight in the refrigerator. The first ball of dough was formed into pizza, baked, and eaten gleefully. Although the recipe doesn’t state it, I highly suggest parbaking the dough for about 4-6 minutes before putting on the toppings. The edges of my pizza were golden brown; however, the base of the pizza was not done. I had to place foil along the crust and cook it for 5-7 minutes more than what the recipe states (and my oven tends to overheat!). I made this pizza with homemade tomato sauce, mozzarella, provolone, mushrooms, and mini pepperoni.
Pizza Hut Pan Pizza
adapted from Real Mom Kitchen
1 1/3 C Warm water (105F/40C)
1 pk Dry yeast (2 1/4 tsp)
1 Tbsp Sugar
1/4 C Non−fat dry milk
2 Tbsp Vegetable oil (for dough)
1/2 tsp Salt
4 C Flour
approx. 9 Oz Vegetable oil (3 oz. per pan)
Butter flavored Pam (optional)
Put yeast, sugar, and dry milk in a large (2 qt.) bowl. Add the water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and salt and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. (If using a stand mixer, mix the ingredients with a dough hook and then knead the dough for about 4-5 minutes.) Divide dough into three balls. In three 9″ cake pans ( or can use 1 – 9 inch pie plate and 1 – 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam (optional). Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/2 tsp Garlic salt
1/2 tsp sugar (to offset the bitterness of the tomato sauce)
Combine and let sit for 1 hour while the dough rises.
For Each Nine Inch Pizza:
Preheat oven to 475F (I cooked at 450). Spoon 1/3 cup sauce on dough and spread to within 1″ of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham, Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown about 15 minutes. I then brush outer edge of crust with garlic butter.