Copycat Pizza Hut Original Pan Pizza Recipe | CDKitchen.com (2024)

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Make your own Pizza Hut pan pizza at home. This copycat recipe for the crust and sauce tastes just like the pizzas you get at Pizza Hut.

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serves/makes:

ready in:

1-2 hrs

217 reviews
50 comments


ingredients


Pizza Crust

1 package (.25 ounce size) dry active yeast
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup non-fat dry milk powder
1 1/3 cup warm water (105 degrees F)
2 tablespoons vegetable oil (for dough)
4 cups all-purpose flour

Pizza Sauce

1 can (8 ounce size) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

Assembly

9 ounces vegetable oil (3 ounce per pan)
butter flavored cooking spray
mozzarella cheese
pizza toppings as desired

directions

For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2 minutes or until the yeast starts to bubble.

Add the oil to the yeast mixture and stir to combine.

Add the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined.

Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes.

Divide the dough into three equal balls.

Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast iron skillet. Tilt the pans to spread the oil evenly.

Using a rolling pin, roll out each ball of dough to a 9-inch circle and place in the prepared pans.

Lightly coat each dough disk with cooking spray or oil and cover with plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy.

Meanwhile, prepare the sauce by combining all the ingredients until blended. Let sit at room temperature for at least one hour. The sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature before using.

Preheat the oven to 475 degrees F.

For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded mozzarella cheese. Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese.

Place the pizzas in the oven and cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use).

Remove from the oven. Let cool for 2-3 minutes then remove from the pans to a cutting board and cut into wedges using a pizza cutter.

recipe tips


Make sure the water for the yeast is at the right temperature (105 degrees F) to activate the yeast properly.

Preheat your oven for at least 30 minutes before baking for a crispier crust.

If you like a thicker crust, let the dough rise for a bit longer.

Oil the pans generously to prevent sticking and to achieve a crispy crust. Yes, you need that much oil.

Avoid overloading the pizza with toppings (especially in the center) as it can make the crust soggy.

For a crispier bottom, pre-bake the crust for a few minutes before adding toppings.

Experiment with different toppings to create your favorite pizza versions.

Let the pizza rest for a few minutes after baking for easier slicing.

common recipe questions


Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. It doesn't require activation and can be added directly to the dry ingredients.

Is the milk powder necessary for the dough?

Milk powder adds to the flavor and texture but can be omitted if not available.

Can I prepare the dough ahead of time?

Yes, the dough can be made ahead and stored in the refrigerator for up to 24 hours.

Can I freeze the pizza dough?

Yes, the dough can be frozen for up to 2 months. Thaw in the refrigerator overnight before using.

How thin should I roll the dough?

Roll the dough to about a 9-inch circle for each pan, keeping the thickness even.

Can I use fresh herbs in the sauce?

Fresh herbs can be used but should be finely chopped and used in smaller quantities as they have a stronger flavor (use about 1/3rd less).

Can I use a different type of cheese?

While mozzarella is traditional, you can use other melting cheeses like provolone or a blend.

How do I know when the pizza is done?

The pizza is done when the crust is golden brown and the cheese is bubbly and slightly browned.

That much oil seems like a lot, do I need all of it?

To mimic the Pizza Hut crust, yes. You can reduce if if you'd like a drier crust.


nutrition data

1143 calories, 72 grams fat, 108 grams carbohydrates, 17 grams protein per serving.



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reviews & comments

  1. Ryant454 REVIEW:
    October 14, 2023

    I have made this twice now. This recipe is amazing and is really easy to make! It actually tastes like Pizza Hut crust, if you do it right. I used Extra Virgin Olive Oil in the dough and Canola Oil in the pan, like a PH manager commented. After kneading in the bread maker, I used 3 tablespoons of Canola Oil and coated the inside of the pan before rolling out the dough. Place gently into the pan and turn a bit to get it all coated. Then brush the outside crust with oil, VERY important! Then I heated the oven to 100 F, turned it OFF, then placed a plate overtop the pan and let it rise in the warm oven for 1 hour. Like someone else said, you can place it in the fridge after and let it cool and become less soft and manageable but the second time I made this, I forgot to let it cool. I also sprayed oil onto the edges, sprinkled a tiny bit of parmesan cheese and pizza spice on top just like the Pizza Hut training video and it turned out amazing! Nice and greasy and fluffy soft crust all through. My hands are still oily typing this. Just like Pizza Hut! I baked 14 minutes at 450 F and it was perfect! That crust, wow! I just upped my game to a 9+/10. As a previous manager of PH said in a previous comment, they used to use Safflower oil for the dough and pan. That is my next venture. The oil is very important, having a warm place to let it rise is also important, and sprinkling the top with "Fairy Dust" aka Parmesan Cheese + pizza spice is necessary to get a more authentic experience. This recipe truly is copycat if you do it right. A lot of people comment on their dough being dry, well that is because you need to use enough oil in the pan and brush the edges before rising and again before baking. One final thing, I used 2 1/2 tsp of yeast instead of 2 1/4 tsp. Enjoy!

  2. pizzathehut37 REVIEW:
    August 13, 2023

    Thanks for sharing this great recipe! So tasty. Baked two nine inch pies yesterday and simply covered the third unbaked dough with wrap and left it in the fridge over night. Ate one pie yesterday and and covered the top of the second pie with aluminum foil and stuck in fridge after it cooled. Just reheated it at 350 for 8 minutes and it is delicious. Letting third pie crust get back up to room temp before baking crust alone to freeze for a rainy day in the near future. Remember the crushed red pepper and parmesan packet The Hut would give with each pie? Added that too and I almost felt like i was seated at the tabletop Ms.Pacman game my local Pizza hut had. A little marinara sauce for dipping and that is a mother fing wrap folks.

  3. happyangel71 January 13, 2023

    I was wondering if I could use full fat powdered milk as that is what I have on hand and don't really want to go to the store?

    • CDKitchen Staff Reply:

      It should work fine.

  4. reader1 REVIEW:
    October 27, 2022

    This recipe is spot on. Making pizza from scratch is a bit of work but this is worth it.

  5. mambam October 19, 2022

    Has anyone tried this using gf flour?

    • CDKitchen Staff Reply:

      Another review mentioned using gluten free baking mix but not just subbing GF flour for the all-purpose. If you try it, please let us know how it turns out!

  6. GPN44 March 4, 2022

    hi is it possible to do this in a bread machine? (hand issues) or a dough hook in my heavy duty stand mixer/..woul love to try..PH is my to go to pizza place since i was a young-un..lol tfs huggzz

    • CDKitchen Staff Reply:

      You should be able to use either.

  7. slkitchen February 15, 2022

    I have made this a few times now, and the bottom of the crust turns brown, but is wet and soggy. Any idea how to fix this? Last time I even tried parbaking the dough at 400 degrees for 4 minutes before putting on the sauce/cheese/toppings, and the crust still turned out wet/soggy at the end.

  8. ellendenise REVIEW:
    February 4, 2022

    As a former PH Manager, I can say this recipe is pretty spot-on in regard to taste, with the exception of the amount of oil in the pan! For the pan sizes used, 1.5oz of oil per pan is closer (we used a pump that regulates it). If you dump the oil in the center, it should take a few seconds to swirl it around to coat, but not more than 5sec. I also used olive oil in the dough, but vegetable oil for the pan - a personal preference for flavor in the crust.A few notes on dough technique:We used the mixer to knead, and that is ideal. 10-12 min on the lowest speed. The dough should be slightly tacky and stick to the bowl, but not your hands. If you can, use a wooden or plastic board to portion and roll the dough rather than your counter, especially if you have natural stone countertops. The temperature difference will shock the dough and inhibit rising. When you put it in the pan, press very lightly and turn the dough 1/4 turn in the oil - this makes sure there are no air bubbles under the crust that will mess up your pizza later, as well as making sure the oil is keeping the dough from sticking anywhere to the pan. I used plates turned upside-down to cover my pans, this is closest to the lids that PH uses and a better seal than plastic wrap. When the dough is 90% done rising, take it out of the warm space (I use my oven) and let them sit at room temp for 10 min before chilling the dough for at LEAST an hour. This staging and cooling is CRITICAL to avoid shocking the dough. If you try to use it immediately, it will deflate and you won't get the bready consistency PH has. Enjoy!

  9. Cindybee23 REVIEW:
    July 9, 2021

    This is a really great pizza recipe. Not nearly as greasy as Pizza Hut, after needing the dough for 10 minutes it became very stiff and hard to roll out. I had to let it rest another 10 minutes.

  10. AnnieGreen REVIEW:
    November 28, 2020

    This is not like pizza Hut. It is so much better! I've been looking for the perfect pizza dough recipee and have tried several different recipes. I needcto look no further. I didnt have powered milk so I used powered creamer and it was AWESOME! I love it! My kids love it! NAILED IT!!

  11. flopster REVIEW:
    October 15, 2020

    We tried this today... I cant say it tasted exactly like Pizza Hut, BUT that wasnt a problem ... the taste was close and we thought it actually tasted better than the original. The dough was lovely and fluffy inside while crisp on the outside. I used metrics making the dough (found them im one of the comments) ..I added some garlic powder, used a good tsp of salt (which tasted just right), used real milk instead of dry and opted for olive oil. I added a little thyme and pepper to the sauce. The smell coming fromthe oven was excellent and the result was delicious... we re looking forward to another Pizza night next week

  12. Scotty REVIEW:
    September 7, 2020

    Can you use a stand mixer to knead this dough?

    • CDKitchen Staff Reply:

      Yes, that should work fine

  13. Pizza Lover July 28, 2020

    I worked at Pizza Hut in the late 70's and early 80's. Pan pizza was introduced while I worked there. I have been making it at home using the recipe I learned back then. This recipe is very close, but when we made dough back then we used a LOT less powdered milk. I make dough in batches sufficient for 2 medium pizza's and I use just a couple tablespoons for both pizza's.Some helpful tips:There is a video on YouTube entitled "1988 Pizza Hut Training video." I stumbled onto this accidently and it reminded me of a few things I had forgotten over the years. Watch it. The script and acting is horrible, but it is a goldmine of information on technique and other details. Good technique is just as important as a good recipe!It was a bit tricky trying to transfer what I learned in the restaurant into the kitchen at home.I recommend buying a kitchen scale and using it to weigh out the ingredients. You will get much more consistent dough by weighing the flour and water. Kitchen scales are cheap. Make the investment.Even after mastering the art of making the dough, you still need good quality sauce and cheese. Unfortunately, we made sauce back then by mixing a spice packet into a sauce mixture and letting it sit overnight in the cooler. The exact spice mixture is a corporate secret.Do NOT buy cheap supermarket cheese, and never use the shredded cheese they sell commercially. It is all garbage. Buy a low moisture high quality cheese in a block and grate it yourself. It's more work but it greatly improves the quality of the pizza. I prefer low-fat mozzarella that I purchase from a restaurant supply store in 5 pound blocks. If you don't use a lot of cheese buy one pound blocks.Finding a good pepperoni can also be a challenge. Deli pepperoni is much better than regular supermarket stuff. If you need a lot the stuff sold in restaurant supply stores works pretty well.When I worked there we used to sprinkle a little spice mixture on the top of the pizzas. The store manager used to call it "fairy dust" and I thought he was making it up. But they use the term in the training video for their mixture so I guess he wasn't. As far as I can remember the mixture they used was somewhat like the Italian Seasoning mixtures sold in the spice section of stores. I don't remember cheese being in it when I worked there, unlike the video. But the video was made a few years after I left so maybe they changed it.For added flavor I usually sprinkle some grated Parmesan on top, and sometimes I add some grated provolone if I have some on hand.For ham, I like to buy small blocks of low fat ham and thin slice it. The meat department in the store will usually do this for you if you do not have a meat slicer at home.

  14. kim REVIEW:
    July 12, 2020

    Made yesterday and recipe was amazing! Super easy and delicious! Thank you!

  15. Guest Foodie REVIEW:
    July 10, 2020

    Excellent better than I expected I used bread flour and a little less oil I also made the sauce I've always heard less is better this is a simple recipe with few ingredients I gave it a Solid 5 star

  16. Bunny luv gurl REVIEW:
    June 23, 2020

    Sold! It really does taste like PH pan pizza! It was delicious!! I have never been able to make an edible pizza crust but this crust is awesome! Only issue I had was not rolling out the crust thin enough so it was a bit thicker than it should have been. Even so, the crust was still airy & crispy. Sauce was super simple and delicious too! So happy to have this recipe! Will be a staple in my recipe box! You've got to try it!!!!

  17. Guest Foodie REVIEW:
    June 19, 2020

    Incredible. I'm working in the Middle East, and the Pizza Huts here, while good, aren't quite like back home -- and I really miss the pan pizza! I could not believe how authentic this tastes; it's very much like the real thing. As someone else mentioned, ovens vary, and so I think my crust was a little "off" as a result. With an actual pizza oven, I'm sure the outcome would be 100 percent. I could kiss the person who developed this recipe. Thank you very much!

  18. Lumpylumpalot REVIEW:
    June 18, 2020

    Made this tonight I converted to grams and used my kitchenaid to kneed for 10 min. I used reg milk instead of powered And worked out fineI swear this is it chief, better than Pizza Hut 7 grams dry yeast
1 tablespoon sugar
1/2 teaspoon salt
 115 grams milk
 200 grams warm water 2 tablespoons vegetable oil (for dough)
500 grams all-purpose flour

  19. newbiehere June 12, 2020

    Hello, I have a question regarding the recipe. I have followed it very precisely and have tried the recipe twice. However both times the pizza crust.dough turned out dry. I was wondering if someone can help explain? I would like to figure out why and make it right. Thanks in advance.

  20. L.A REVIEW:
    May 27, 2020

    This was phenomenal, It’s identical to pizza huts and the flavor was gorgeous. I only brush the pans and the dough library without measuring, I only need about 1/4th a cup Oil for all 3 pans and dough.

  21. Gammie REVIEW:
    May 8, 2020

    This was the best one I have ever made was sooo Good ! Will be the only one I use from now on!!!!

  22. Andrew REVIEW:
    May 8, 2020

    Yes this is the one you want. Dough is so good. Best homemade pizza crust I've made

  23. Guest May 3, 2020

    Great pizza crust! For those struggling with a dry unmanageable dough, try weighing your dry ingredients instead of volume measuring. You can easily over measure the flour if scooping out of the flour bag.

  24. ASlatzer REVIEW:
    May 2, 2020

    My husband loves his pizza and I’m always looking for the next best recipe. We make pizza 2-3x per week but usually on the healthier side. After 15 years he says this is his favorite pizza ever! Sadly, you need the oil in the pan and even cutting back to 2 ounces instead of 3 it weighed out to be 57 grams, equal to 1/4 cup (yikes!) But if you like the crispy crust at PH use the oil and cut back as necessary. We used a cast iron skillet and a cake pan, the cast iron pizza turned out the best but pizza needs to be cooled on a rack to prevent the internal steam from softening the crust. Definite winner!

  25. Guest Foodie April 8, 2020

    Can you replace some of the water with milk? I don't have any powdered milk on hand. Thanks!

    • CDKitchen Staff Reply:

      You'll probably also have to add a little more flour since you're removing some dry ingredients from the ratio of liquid to dry. Go by feel when working with the dough as you wouldn't need the full 1/4 cup of additional flour as a replacement.

  26. Fee REVIEW:
    April 3, 2020

    Hands down pizza dough!! Identical to pizza hut deep pan crust. It is fail proof!

  27. Guest 2020 February 2, 2020

    As a former Pizza Hut employee I would say your recipe is on the right track need to use bread flour (1 tsp wheat gluten 1cup all-purpose Flour= 1 cup bread flour) bread flour will give you Pizza Hut style also after dough has risen to the size of your pan put it in the fridge to cool completely before making the pizza and bake at 450 degrees until golden brown on the bottom Pizza Hut flour was bread flour

  28. LorenB REVIEW:
    January 4, 2020

    Made last night. It's so close to pizza hut it's crazy. We divided Cough into two balls and used a 13.25" skillet. 4 oz oil in each.Everything else unchanged.Both pizzas came out beautiful and were perfect clones of pizza hut.Thank you!

  29. Marisol REVIEW:
    September 6, 2019

    Loved it! Only change i did was that i used safflower oil. I heard somewhere that that was the original oil used. I used a cast iron skillet and it came out delicious. Thanks for the recipe; it’s a definite keeper!

  30. Anonymous REVIEW:
    July 23, 2019

    I moved recently and can no longer get pizza hut delivery. Only a local pizza place delivers to me and it's not as good so I tried this. I used the crust and altered the sauce just a little because I had italian seasoning on hand but not the individual seasonings so I kinda winged it. Also added some crushed red pepper to the sauce and a little wine (because I had it open already - just like maybe 1/3 cup). Turned out very good. Love the crust.

  31. PizzaHut1 March 14, 2019

    (for those using bigger pans)At Pizza hut for circle pandough weight:12" - 16 oz14" - 22 oz

  32. Mike December 15, 2018

    Followed instructions exactly, definitely NOT Pizza Hut no where close!!! It was okay, that’s about it, nothing special, not much flavor kinda bland. Had store bought frozen oven pizza that’s better. I don’t recommend this recipe.

  33. Amila83 REVIEW:
    November 5, 2018

    I’m not sure what went wrong with this, i followed the recipe exactly and this did not come out anything like Pizza Hut. The dough was extremely hard to work with, i had to keep adding water to even get it to be workable. It also wouldn’t roll out at all no matter what I did. It wasn’t a terrible recipe but i don’t think it resembles Pizza Hut at all. Not at all.

    • CDKitchen Staff Reply:

      What kind of flour did you use? Sounds like something wasn't the same (missed, mis-measured, etc) because the dough shouldn't be hard to work with. I'd recommend giving it another try!

  34. Grannycare11 REVIEW:
    August 24, 2018

    made this pizza yesterday and it was FANTASTIC. Best pizza we have had and being CADADIAN from WINDSOR, ONTARIO where everyone knows the best pizzas are made. People order from here and have them shipped to them. One couple moved out West and opened a pizza place using ingredients from Windsor. It takes time to make but oh so worth the wait. We did the 9"cake pans making 2 and freezing the 3rd but next time will be 8" pans and freezing rest of dough. We did make a change for next time with the amount of oil in the pan from 3 ounces to 1.5 ounces. The crust was so good and tasty but hubby would like a more spicy sauce, I was fine with the one in recipe but did use tomato puree to make sauce not tomato sauce and more cheese. We recommend this recipe to all.

  35. Dianne REVIEW:
    July 5, 2018

    This is a very good recipe. Best homemade I have tried. Baked in a cast iron skillet and thought there was too much oil in the bottom of pan. If you are using cast iron skillet, watch it closely. Cooks quickly. I burned my first one.

  36. AyBee REVIEW:
    June 4, 2018

    I will never call for take out pizza again. This recipe is amazing! I divide the dough by thirds and freeze it until needed. The dough freezes beautifully. Then I bake the pizza in a cast iron fry pan in the oven. Ohhhh ... the crust!!!!Once, I accidently let the dough rise twice, and it was even better. Now I let it rise twice all the time. It adds a more yeasty flavor which is what I love.

  37. Kend86 REVIEW:
    May 25, 2018

    As a past Pizza Hut Supervisor, this recipe is Very close. The oil in the pan may seem excessive, but it gives the bottom of the crust a crispy finish. Before the company went for cost savings, the oil used for the dough and in the pan was Safflower oil. It really made a difference.The sauce was a 5 parts crushed to one part paste.Don’t use pre shredded cheese as it contains drying agents, like cellulose aka PAPER to keep it separate

  38. Linda REVIEW:
    March 16, 2018

    I have made this recipe many times and i love it!! Had anyone tried to make the pizzas and then freeze them to use later before baking them?!?

  39. Rita f REVIEW:
    February 6, 2018

    This has become a staple recipe in my house. I have never found a better tasting pizza crust or sauce.

  40. Cecilia REVIEW:
    January 27, 2018

    This pizza was great! My husband and I really enjoyed it. I made the crust recipe only. Some people suggested not using all of the oil that was called for in the recipe, and I cut back on it some. The next time I will use the amount you suggested. Move over packaged crust. This will be my crust by choice.

  41. Guest Foodie January 4, 2018

    I from canada so for the vegetable oil (for dough) i try to find in the grocery and i din't find it can i replace by regular oil thank you

    • CDKitchen Staff Reply:

      Are you saying you can't find vegetable oil in Canada? Pretty much any grocery store should have it or canola oil.

  42. Young January 3, 2018

    Hey, is using full fat milk powder ok? I only have that on hand. Otherwise I guess I'll just use milk instead like you guys commented earlier.

    • CDKitchen Staff Reply:

      Yes you can substitute it just fine.

  43. John REVIEW:
    December 16, 2017

    Tastes like a french bread pizza. Its really thick and bready. Its decent but i wasnt blown away. I think using olive oil and some more salt might give it a better flavor. Mine was bland. I didnt make the sauce.

  44. undertheradar REVIEW:
    October 12, 2017

    So, we just did a realtime taste test between this recipe and Pizza Hut. Honestly, this recipe for the dough is so darn close it's pretty amazing. The sauce was harder to judge only because you have so many options when ordering a pizza that we couldn't decide how to test it. Sauce is good and it is flexible so you can do what you want with it. Good job on this copycat whoever the sleuth is behind the recipe.

  45. Guest Foodie September 29, 2017

    Hi. I'm really curious about this recipe. I was hoping to be able to just make one very large pizza as opposed to 3 mini ones. Would this recipe still work with just a large regular pizza pan as opposed to a mini cake pan? Assuming I figure out the proportions etc... I'm just wondering if the dough would turn out ok if stretched to a 14" pan... Thanks!

  46. Pizza Fan September 21, 2017

    This recipe looks amazing! Can the dough be made in a bread maker and then transferred to the pans?

    • CDKitchen Staff Reply:

      Sure, just use the dough setting and that should work fine

  47. Susie REVIEW:
    September 20, 2017

    This is the BEST copy cat version of Pizza Hut pan pizza! Thank you!

  48. esusanb REVIEW:
    September 20, 2017

    This is the BEST copy cat Pizza Hut pan pizza recipe I have ever tasted! Thank you!How do you I add a picture of my pan pizza?

    • CDKitchen Staff Reply:

      Click on the camera icon at the top of the recipe to add a photo

  49. Anonymous REVIEW:
    August 16, 2017

    I don't care if this tastes just like pizza hut or not because it's so good and easy to make at home it beats any fast-food pizza. Even my pickiest kid loved it.

  50. veabanana August 7, 2017

    how many grams does 1 package of yeast has? I live in the Philippines and they don't sell dry yeast by packages here.

    • CDKitchen Staff Reply:

      I think about 7 grams?

  51. Good....... REVIEW:
    June 25, 2017

    I ate your pizza and I just love your ingredients you just made. It makes it more yummy. I rate it 5 stars. Thank you. My cousins can wait to taste it.

  52. Cooking in May 21, 2017

    Hello. I just want to ask a question. What is marjoram and how could I substitute with it? Thank you very much. I can't wait to try it out!

    • CDKitchen Staff Reply:

      Marjoram is an herb, very similar to oregano. You can omit it and just increase the amount of oregano called for if you wish.

  53. Maha Khan REVIEW:
    April 17, 2017

    Great recipe

  54. Emmm February 28, 2017

    How much is a "cup" in ml?Thank you.

    • CDKitchen Staff Reply:

      A cup is a standard US measurement. It's equivalent to 236 ml.

  55. Guest Foodie February 24, 2017

    Any advice for making this at 7,000 ft altitude?

    • CDKitchen Staff Reply:

      You'll have to experiment. You can let it rise at a cooler temp or use less yeast.

  56. Foodie REVIEW:
    February 1, 2017

    I've been trying different pizza dough recipes for years and this is by far the best I've made. It will be my 'keeper' recipe. Per others advice I used 3/4 tsp salt and after proofing I put it in the fridge for a little while. I also painted the dough with garlic olive oil before putting on the toppings. I did only use 1 tbsp oil in my cast iron pan for cooking. As I always do, I started the pizza on the stovetop for ~3 minutes to get the bottom of the cast iron heated up and then out it in the oven at 475 and it came out perfect. The sauce was too salty and I had to redo it before using it. Thanks for the dough recipe...so much like Pizza Hut!

  57. Squash REVIEW:
    January 23, 2017

    Loved this..I too, along with many others,will make with less oil in pans. Other than that anythin you add can only enhance a perfect homemade pizza. Thank you. Used my own sauce tho.

  58. Ami REVIEW:
    November 29, 2016

    IDK about Pizza Hut copy, but crust was good and crispy!

  59. Kara REVIEW:
    November 23, 2016

    This pizza was AMAZING! My family asolutely loved it....and said that it tastes exactly like Pizza Hut. Thanks for a GREAT recipe!

  60. Marie October 17, 2016

    I don't have powder milk. Can I put regular milk instead. Thanks for the recipe. I an't wait to try it.

    • CDKitchen Staff Reply:

      You can substitute 3/4 cup of the water with milk (make sure it's warm) and omit the dry milk powder. You may need to adjust the amount of flour to obtain the right consistency with the dough.

  61. Anonymous REVIEW:
    October 11, 2016

    My family really enjoys this recipe and asks for it frequently. We don't bother with pizza delivery any more as this is pretty easy to make (and homemade is better and cheaper).

  62. Mike REVIEW:
    September 19, 2016

    I'm blown away at how it tastes exactly like Pizza Hut's pan pizza. If you've made pizza before, the dough is very, very different than normal pizza dough. It's very easy to form and it's very dry.

  63. Guest Foodie REVIEW:
    September 3, 2016

    Yep, I also think this tastes just like pizza hut. Crisp outside, soft inside. My favorite kind of crust . . .

  64. JD August 17, 2016

    Can't wait to make. Don't have butter flavored cooking spray--can I just use butter?

    • CDKitchen Staff Reply:

      You can use butter or oil, you just want to keep the dough from sticking.

  65. Guest Foodie REVIEW:
    July 29, 2016

    Best pizza dough recipe I tried so far! It was soft in middle and crunchy! Love it!

  66. gobruins REVIEW:
    July 22, 2016

    EXACTLY like PH. This is probably the best copy cat recipe I have ever tried. Most don't seem to be quite exact but this one is.

  67. Kim from Illinois REVIEW:
    July 21, 2016

    I tried this recipe due to my son only eats pizza hut personal pan pizzas. He said the flavor was spot on, which his father and I agree, but the crust was way too thick. I followed the recipe to a T. Could I portion out the dough to six balls instead of three to reduce the thickness or reduce the amount of rise time? I'm not a novice when it comes to dough so any input would be great.

  68. 03alise REVIEW:
    July 20, 2016

    This was very good. I didn't change anything.

  69. Anonymous REVIEW:
    July 16, 2016

    No wonder this recipe is so popular on pinterest it is DA BOMB! We almost always have pizza leftovers but not this time. Not even a crumb left.

  70. Maigh REVIEW:
    July 8, 2016

    Oh my this was so good and so much like pizza hut! Thank you thank you thank you!!

  71. I wasthere July 4, 2016

    Original PH Sauce did not taste like the rubish served today. I am talking about in the 1960s,so you can't compare it at the hut today. whole caned tomato's were added as well the concentrated tomato paste (which is not tomato sauce) the Herb mix came in a power form made up for them to keep the recipe secret! it was put in the fridge for at least 12 hours and not cooked until on the pizza.the only oil used in the base was olive mix in the dough, spike the dough when in the pan, dough left to rise for 12 hours.I know I was there.

  72. Guest Foodie REVIEW:
    July 2, 2016

    Yes, tasted exactly like Pizza Hut! Good job! I've been loving the recipes on this site they are all good. I'm heading to the PFChangs section next as my husband and I love their food.

  73. Pizza Hut Addict REVIEW:
    June 13, 2016

    This recipe is the best!~!!! We all loved it and are going to make this way more often now. So simple too and tastes just like Pizza Hut's dough. I can't believe it's so simple to copy it but it is. I highly recommend this recipe to anyone who loves pizza or has teenagers because it's much cheaper to make this than order pizza delivery.

  74. kfbris June 2, 2016

    Hint: Pizza hut coats the bottom of the pan with vegetable oil. After rolling out the dough they set it in the pan & let it rise

    • CDKitchen Staff Reply:

      Um, did you even read the recipe? Because that's exactly what it says to do.

  75. TraceyGoodcook REVIEW:
    May 11, 2016

    Yep, tastes just like Pizza Hut! Good job! All thumbs up from the family here.

  76. Guest Foodie REVIEW:
    March 22, 2016

    Thank you for your great recipe. I usually use only one pizza at a time. How can I store the other 3 pizza dough for the next times?

  77. Widget REVIEW:
    March 4, 2016

    Halved the recipe using all purpose flour and a lightly mounded tablespoon of dry yeast. Had to warm the oven to rise the dough as it is cold and rainy. The dough raised slightly, and it baked easily. Tasted OK, but to say it resembled pizza hut crust is stretching things. May try it one more time.

  78. A.J.J. REVIEW:
    March 3, 2016

    Loved it. Dead ringer for the real thing. Kids and husband were floored that I made it and it tasted the same. And SO MUCH CHEAPER to make at home. WOW!

  79. Violet REVIEW:
    March 2, 2016

    This tasted nothing like Pizza Hut crust, it wasn't too bad though. The sauce was amazing!

  80. PHFAN REVIEW:
    February 16, 2016

    This recipe is a dead ringer for the real deal!! Turned out AMAZING! My two naysayer teens even agreed that this was delish. THANK YOU for this recipe!

  81. Jolori REVIEW:
    January 9, 2016

    I am definitely giving this recipe all 5 stars! I'm a mom of four boys and their favorite food is pizza. They would eat pizza everyday if they could. I've tried so many homemade pizzas and none of them have passed my second sons sensitive pallet. Until now. He took his first bite and smiled! I'm so excited. Not only will I save money making this, but I can make all of my sons happy. I can't wait to make more - by the way we made it twice today. After the first trial, they pestered me until I agreed to make more. Yes!

  82. JimB December 19, 2015

    How stiff is the dough after kneading it? I am certain I followed the recipe. Its VERY stiff. Only diff was I used yeast from jar (2.25tsp=1pkg). Ideas?

    • CDKitchen Staff Reply:

      It shouldn't be so stiff that you can't roll it out.

  83. Hendrik REVIEW:
    September 27, 2015

    I only found today about this recipe, new never milk powder was the ingredient needed to make to dough so good!!Great stuff!!

  84. Mama Maria REVIEW:
    August 21, 2015

    This is the best crust. I ordered a deep dish pan that took all the dough and made one huge pizza for my family. Made my own sauce. The crunchy dough is perfect. I cut back on the oil that went into the pan. Thank you for ending my search for the best pizza dough.

  85. Harry REVIEW:
    January 30, 2015

    The crust is great,yet the sauce is disgustingly deplorable.I am serious when I am referring to them.The sauce calls for way too much ingredients and tomato sauce is not good.It would be better if you put tomato sauce in the garbage bin or give it away.

  86. Ashli January 30, 2015

    I'm having problems finding a warm place to let the dough rise.Was thinking about placing it in a small oven... What temperature should i set the oven to? 80 to 90 degrees?Thanks!

  87. janett REVIEW:
    January 4, 2015

    Great recipe BUT it calls for too much oil. We found that using only about a third as much oil in the pans was much better!

  88. Lori REVIEW:
    December 26, 2014

    i was wondering if you could use a bread machine with this recipe......I use it with most recipes and it works out well but curious if anyone has tried it

  89. charo December 11, 2014

    i am looking to make only 1 9 inch pizza, but cant find the ingreatients for a serving of 6 people. can you help me.?

    • CDKitchen Staff Reply:

      Well, this is kind of tricky. The recipe makes three pizzas yet it serves four people (apparently everyone has to give up a portion of their pizza to that fourth person!). To get the quantities to make just one pizza, you'd divide the number of servings (4) by how many pizzas (3) which would give you 1.33. Enter that in the "serving size" box at the top of the recipe and it will convert it for you. HOWEVER: it's important to note that recipes calling for yeast do not always scale to other serving sizes easily since they are really a chemical formula more than just a recipe. You'll also get some weird measurements as things round up or down. You are welcome to give it a try making just one, but just be warned it might not yield the results as if you had made the full recipe. If you do try it, please come back and let us know how it worked!!

  90. Mrs Perryman REVIEW:
    October 26, 2014

    I made the recipe almost exactly at first--the only change was that I used olive oil instead of vegetable oil, and it was great in my mini-pizzas (baked in muffin tin at 475 for about 6 or 7 minutes) but I felt the crust was slightly bland. I kneaded in 2 tsp. each of garlic powder, extra salt, and onion powder, and cooked in a 9-inch pan. It was AMAZING. To top the 9-inch pizza, however I didn't use sauce. I used white american cheese, chicken, diced green/red peppers, a few banana peppers, and colby jack cheese.

  91. OMAHA32 REVIEW:
    October 4, 2014

    I can't believe the last review said this didn't taste like Pizza Hut! It's exactly like it! We are in love with this recipe! I'm actually still eating the last piece but just had to add my $.02! Fantastic!

  92. Megan REVIEW:
    October 3, 2014

    Followed the recipe exactly. The crust tasted good, but it tasted NOTHING like Pizza Hut pan pizza, which is what I was really hoping for. :/

  93. lindy REVIEW:
    September 8, 2014

    This is exactly like Pizza Huts recipe. Follow the directions and you will have perfection.

  94. Lili REVIEW:
    August 23, 2014

    AMAZING RECIPE!!!! My son and I ate every last piece. Tasted just like Pizza Hut. Turned out perfect.

  95. Guest Foodie August 22, 2014

    Followed the recipe to the letter, the dough never rose, I am at sea level. It came out like sugar cookie dough.

    • CDKitchen Staff Reply:

      Sorry to hear that it didn't work out for you. The dough seems to rise fine for others who have tried the recipe. The most likely problem is that the yeast you used was bad. Did you use it from an envelope (as called for in the recipe) or did you measure it out from a jar? If the latter, perhaps you didn't use enough? You can check to see if your yeast is "active" by sprinkling some over warm water. It should start to bubble within a couple of minutes.

  96. petsmom989 REVIEW:
    August 21, 2014

    I will never use another recipe ! I have tried so many different crust recipes this is the absolute best, thank you!

  97. amandata REVIEW:
    August 21, 2014

    I can't believe how great this is!!! My 3 boys were so excited to see their "personal pan pizza's" coming to the table. I used olive oil...reduced to 2oz per pan and still came out perfect. One of my son's said "Pizza Hut will be so unhappy when they find out you have their recipe". What else can a mom ask for?

  98. James August 14, 2014

    Yes I understand that an industrial oven can get over 500F, but pizza hut keeps theirs at 405 and this is a conveyor belt oven with both ends open at all times. By underdone on bottom I mean it was like a soggy fish stick. I am assuming the amount of oil is a factor. The amount the recipe calls for covers the entire bottom of the 9" pan without much need to move the pan around to coat it. At pizza hut we use far less oil and it probably doesn't cover 50% of the bottom surface of the pan unless the pan is tilted around a bit. I used the middle rack of the oven. I would suggest something to make the crust taste more buttery to make it taste more like the real thing, although from seeing the side of the box they use a lot of artificial ingredients and preservatives so it might be impossible to get that close. I just remember before circa 2007 pizza hut used fresh dough instead of frozen and although much more labor intensive it was that flavor that I remember as a kid going to Pizza Hut.

  99. James REVIEW:
    August 11, 2014

    It really didn't turn out at all. It doesn't specify how long they are to cook for and when I get to about 10 minutes the top is on the verge of being burnt while the bottoms don't brown at all and remain flaky and prone to just fall to pieces even after 20 minutes. 475 really is quite hot. I work at pizza hut and the ovens there don't even go that high.

    • CDKitchen Staff Reply:

      Sorry to hear that the recipe didn't work out for you. However, it sounds like maybe you haven't made many pizzas from scratch. 475 is hot, but it's not an uncommon temperature for cooking pizzas (you can look around our site at some of the other recipes and see that several even call for 500F - which most home ovens go up to so I'm going to guess that Pizza Hut's ovens probably get pretty hot too). I'm not sure what you mean about the crust remaining flaky and prone to falling apart. If it's not cooked, it would be a dough and probably, well, doughy. Since you said the top was overdone and the bottom was underdone, which rack of the oven did you put the pans on? Since these are cooking in pans and not on a baking stone, they should not go on one of the top shelves. Lower is better with pans. I know the recipe doesn't specify that though. Other people have had great success with this recipe so I'd definitely encourage you to give it another try!

  100. Marta REVIEW:
    August 8, 2014

    It even smelled like Pizza Hut, but the pizza itself (dough) didn't taste exactly like Pan Pizza and the middle billowed up too much. How can I fix this?

  101. Guest Foodie REVIEW:
    August 7, 2014

    just made dough with my little girl and she found it easy to make. We used pizza yeast that we found and decided to try along with just plain king aurther flour.to save energy and to keep it fun we used the dough hook and our kitchen aid mixer for the kneading. looks beautiful and rising nicely. yum cant wait for the pizza to bake.will let you know later.

  102. TJ August 5, 2014

    1 pkg yeast = 2 1/4 tsp

  103. Gillian REVIEW:
    August 4, 2014

    This is an exceptional recipe as is but in my recipe travels I've made many doughs claiming to be be pizza hut copycats and the one thing they all had in common which this one did not was to add garlic powder to the dough along with baking powder. I did add these two ingredients and it was very close to pizza hut. There are two things i will do differently next time and that is to add 1 tsp of salt instead of half because the dough was lacking salt and 1/2 tsp I feel is insufficient for 4 cups of flour. I will also use olive oil in the pan instead of canola or vegetable oil.Other than that, at least for my family, this is a great dough and highly recommended. Oh btw...I made it in my bread machine on the dough setting so if anybody was wondering, it came out perfect.

  104. IQ mom REVIEW:
    July 21, 2014

    I just made a thin crust and a pan pizza with this recipe and it is awesome. I am gonna use this recipe forever now. And my husband loved it too.

  105. kaylee_gee REVIEW:
    July 19, 2014

    I did not make the sauce. I only made the dough from this recipe. I cooked it in my cast iron skillet for 15 minutes. I divided the dough into 2 portions, instead of three. It was absolutely fantastic! This is the best dough recipe I have found. I will be making it over and over again! I used my own sauce, so I cannot comment on that at all.

  106. Dright REVIEW:
    May 29, 2014

    This is a great recipe and I will try it tonight. Excited! What is a serving size: Is it a fourth of a pie?

  107. Justin S REVIEW:
    May 25, 2014

    This recipe was completely spot on! I enjoyed every bit of my pizza and wished there was more left over. The pizza had great flavor and the ingredients were easy to come by. I am not a big baker/cook but I do enjoy a good challenge every now and then. I used one large deep dish pizza pan to make my pizza to have that Pizza Hut look. The amount of vegetable oil that is called out in the recipe could be shaved down a bit I think. Next time I think I will use maybe use half to three quarters of the original amount. To speed up the proofing I placed the dough in a metal bowl coated with flour and placed it in a warm oven instead of room temp. The dough came out fantastic and spread nicely in the pan. The pizza sauce I though was amazing and tasted almost spot on, I was surprised at how much flavor just tomato sauce can have and how easy it is to make my own pizza sauce with home ingredients. The pizza itself didn’t take long to cook, and in fact even though it was a 14in. pizza it still cooked in about the same time. I usually like to reserve the last minute for a good broil. Just when the pizza is looking done turn on your broiler and let the broiler cook the top of your pizza, it looks like a professional pizza then and not homemade. I do this even with frozen pizzas, the pepperonis cook to a crisp. I will be making this recipe again soon with friends as it would be a good group activity to do some night, and the reward is delicious.

  108. Deb REVIEW:
    May 21, 2014

    1 packet of yeast = 2 1/4 tsp or 1/4 oz

  109. Pizzalicious REVIEW:
    May 10, 2014

    The pizza came out beautifully, and the crust is just what i wanted, however, personally i think the sauce is a bit heavy on the marjoram and oregano

  110. johntexas REVIEW:
    May 8, 2014

    Tastes like pizza hut. You could put it in a pizza hut box and totally fool someone it's that dead on

  111. Melinda REVIEW:
    May 5, 2014

    Awesome recipe! I bake these with bread flour, and just spray the cake tins with Pam instead of pouring oil into the pans. I bake it at 400 for 5 minutes before I add the toppings so the dough doesn't collapse. Turns out perfect every time!

  112. Lilmerch REVIEW:
    April 28, 2014

    I've made this with bread flour, I believe, and it was awesome. I pulled up the recipe again and am wondering what everyone else is using...? All purpose or bread?

  113. Leah REVIEW:
    April 17, 2014

    it's the only Pizza crust i make now! and i have tried over 20 different recipes. This pizza crust is just wonderful! my family loves it. I bake mine on 400F for the first 10 min then turn it up to 475 for the last 5 to 10 min, it comes out perfect, everytime :-D

  114. Luisma REVIEW:
    April 9, 2014

    Can someone tell me how much is a package of dry yeast?

  115. Farrah REVIEW:
    April 8, 2014

    Glad I took the suggestion of reducing the oil because I think it would have been way too greasy. Turned out reallygood

  116. vrajavala REVIEW:
    April 6, 2014

    This recipe needs to be cooked at a much lower temperature in order for the crust to rise. Like 375.

  117. sadiethelady REVIEW:
    April 3, 2014

    This is our go to recipe for pizza. Make it a few times a month.

  118. mummy0 REVIEW:
    March 30, 2014

    This is the BEST pizza!!!

  119. marxrab REVIEW:
    March 11, 2014

    I love this recipe but I use it for thin crust pizza instead and make my own frozen pizzas. They are awesome. I usually double the recipe and then after it rises I roll out a bunch of personal pizzas and top with sauce and toppings and freeze them before cooking. I can usually get 20 pizzas out of a doubled recipe. They are wonderful to have in the freezer and taste great.

  120. PH PHANATIC REVIEW:
    February 16, 2014

    This was a huge hit at my son's bday party last night. We made a TON of these pizzas for 18 pre-teen boys. They inhaled them and the grownups loved it too. We all thought they tasted exactly like pizza hut. Handed out the recipe to three other moms too.

  121. Maria REVIEW:
    February 16, 2014

    Hi, do we use the regular pans for this. Like the cake tins? And how do we cook or bake it on the gas or in the oven.?

  122. Jim REVIEW:
    February 10, 2014

    Very good! You can also use a cast iron pan as for some reason I could only find one cake pan! I noticed Pizza Hut (at least ours) doesn't use cast iron but aluminum similar to cake pans. I definitely liked the cast iron crust better. Will definitely give the fridge suggestion a try when I have more time.

  123. Vanessa P REVIEW:
    February 7, 2014

    I loved this recipe . I was surprised that it was so much like pizza huts crust and that I actually made it myself . I put 3/4 tsp of salt , however next time I would put a full teaspoonful for the crust. I put 3 TBLS of oil in each pan and it was perfect . I also refrigerated the crust for 1 hour as some reviews suggested . I don't know what a serving is for this pizza but next time my husband and I will split one and freeze the other two !!

  124. Momof7 REVIEW:
    February 1, 2014

    My family LOVES this recipe! So close to the real thing. I cut down on the oil in the pans and only put in enough to coat the bottom and still was nice and crispy without giving everyone indigestion like the real PH pizza does because of the greasiness.

  125. sonic REVIEW:
    January 18, 2014

    Awesome recipe. Thank you so much :)

  126. Wayschool REVIEW:
    January 15, 2014

    Excellent! I used one large pizza pan with about four ounces of oil. It also reheated beautifully in a covered skillet on low for about ten minutes. For toppings I used browned hamburger, pepperoni, and a small pouch of real bacon peices. I also made and used my favorite sauce recipe.

  127. Sous-chef REVIEW:
    January 13, 2014

    This is our favorite crust at home

  128. Capricorn Mom REVIEW:
    January 10, 2014

    This recipe is delicious! It's so close to Pizza Hut's product that you'd be hard pressed to tell the difference between the two in a taste test. We were amazed by how good it was! Thank you for sharing it. I've added it to my recipe collection.

  129. crisco REVIEW:
    January 3, 2014

    My family and I live in rural Nicaragua this recipe is so good and it pleases the masses. This is the best home made pizza recipe I have tried yet.

  130. PH Addict REVIEW:
    December 30, 2013

    This recipe is dead on! the only thing I did differently was to use only 1 1/2 ounces oil per pan as the three ounces seemed like a lot.

  131. Betty December 30, 2013

    Former PH manager....after you let the dough rise in the pans, do you punch it down before putting in the fridge for an hour...also should it be covered in the fridge?

  132. SALLIEJ REVIEW:
    December 21, 2013

    The kids just asked if I'd make this for Christmas so I came back to print it out again. Merry Christmas! our Christmas is going to be delicious! Hope Santa likes pizza leftovers :) LOL

  133. somethingnew REVIEW:
    December 12, 2013

    I've been wanting to try this recipe for a long time and was waiting for the kids to come home from college for a weekend where we could make it. They (and we) loved it! We've always loved pizza hut pizza and pizzas in general so this is a real favorite of ours now. We will be making this again for sure.

  134. Mercedes REVIEW:
    December 1, 2013

    Could you use a cast iron pan similar to what they use in pizza hut and get a crispier crust? Or is the crust just as crispy using a regular cake pan?

  135. ShrHolder REVIEW:
    November 13, 2013

    I have made this four times ... It is fantastic. I was surprised no one stated they used a jar sauce. Thats what We used and it was much easier and quicker. Tastes great with our toppings ... i suggest using extra virgin olive oil in the dough, but just veg oil in the pans and just a little less as it needs most even though it seems like too much when preparing the pans. Enjoy!

  136. pizzalover REVIEW:
    November 9, 2013

    Just made this again for the second time this WEEK! I can't even tell you in words how much we love this recipe. If I could rate it 100 stars I would. It is exactly like pizza hut pan pizza. EXACTLY!

  137. pizzafan REVIEW:
    November 4, 2013

    I agree about the oil, just reduce that and this is EXACTLy like Pizza Hut. SO good! We made it a meat lovers pizza with all the toppings.

  138. maniacmommy REVIEW:
    October 18, 2013

    Best homemade pizza I have ever baked! My only problem was the 3 ounces of oil in every cake pan...it was WAY too much. I would cut it in halves or even thirds the next time.

  139. Former PH manager REVIEW:
    October 16, 2013

    As a former PH manager, I can offer these slight modifications: If you have a stand mixer with a dough hook, put the wet ingredients and yeast in the bowl first, and the dry on top. Mix on low with the hook for 14 minutes, portion, roll out, put in pan, spray edge twice around with spray and proof (rise) for about an hour or until the dough fills the pan and is about 3/4 to 1 inch high. For the absolute best results, refrigerate the dough for at lest an hour - this lets the dough set so that the sauce and toppings don't deflate your airy crust.

  140. fatkidluvscake REVIEW:
    October 12, 2013

    This recipe is legit! I didn't expect it to turn out well with all the oil and what not but it totally did! I did trade the homemade sauce from some canned sauce I had on hand but it was GREAT!

  141. dollface REVIEW:
    October 8, 2013

    Wow, I didn't expect this to taste so much like Pizza Hut's crust and sauce but it did!! We loved it. Will be making this again.

  142. whiteraven REVIEW:
    September 19, 2013

    My husband LOVES this recipe and will not allow me to make pizza crust any other way. When left to rise appropriately, it is a wonderful almost fluffy crust with a nice crisp outside. I have found that the weather has a lot to do with how long you truly need to let it rise. The more humidity the longer it takes. Wonderful find!

  143. Pizza Lover REVIEW:
    September 13, 2013

    We love this recipe and have used it numerous times. We cut back on the oil in the pans, but need some for it to still taste like Pizza Hut pizza.

  144. Guest Foodie REVIEW:
    September 4, 2013

    Outstanding recipe! I did not have high hopes that this recipe WOULD taste like Pizza Hut, but I was quite pleasantly surprised. It's a keeper!

  145. Ava REVIEW:
    August 22, 2013

    This tastes exactly like Pizza Hut! We were so impressed! Now I just need to master the toppings. We just did pepperoni this time but I'm going to try a meat lovers copycat next because that's our favorite pizza when we order pizza hut.

  146. michelle ny REVIEW:
    August 20, 2013

    I made this with a copycat dominos sauce. Todd Wilburs cheated Dominos Sauce..which you can find on food.com..which. tasted more like a Pizza hut sauce than this sauce.make sure you use king arthur bread flour for this crust..yumm

  147. jennjenn7777 REVIEW:
    August 3, 2013

    I followed the recipe to a T except for one thing, I made extra sauce. It tasted very close to pizza hut but not exact. Either way, I've made pizza at home many times and this is a good recipe for the dough. I believe the sauce helps it to taste more like pizza hut, but I would totally cut the amount of garlic salt in half because although I can taste the other flavors, the salt is way too prevalent. All in all a good recipe that I will make again with less salt.

  148. JamesOwens REVIEW:
    July 31, 2013

    Awesome recipe. Everyone loved it. The best pizza I ever made!Make sure you follow the directions precisely. Don't cut corners. Take your time and enjoy.

  149. Linda REVIEW:
    July 30, 2013

    Yes this is great, right on the mark.

  150. lovin' it REVIEW:
    July 30, 2013

    This was by far the best home made pizza we made. After years of looking for "the recipe" we were about tired of trying "Pizza Hut pizza." When we saw this recipe, we decided we had to give it a try. I walked into the dining room, and my mom goes"_ promise me-don't ever let me make anything but this! I agree! We did one recipe, and put it in a large pizza pan with 1/4 c. oil.

  151. shizzle REVIEW:
    July 29, 2013

    I love Pizza Hut so I figured there was no way this would be as good. It is DEAD ON! If you put them side by side you wouldn't know the difference, no kidding!! Thank you for this recipe!

  152. Lightedway REVIEW:
    July 24, 2013

    This pizza is definitely Pan Pizza from Pizza Hut. Didn't tell my husband it was a copy cat recipe yet he nailed it with the first bite. I made the dough in my bread machine layering the ingredients according to the manufacturer's directions. Let it knead for 10 minutes and then portioned and rolled the dough out on the counter. One of the pies I loaded up with cinnamon sugar and baked. I drizzled it with icing when it came out of the oven. Delicious.

  153. Hockey Mom REVIEW:
    July 9, 2013

    I'm actually floored that this recipe tastes so much like Pizza Hut! With three active boys we've eaten a lot of Pizza Hut pizzas and this is so incredibly similar it's amazing. It's nice to be able to make something at home that I know my family loves!

  154. Sasha REVIEW:
    July 8, 2013

    This is the only crust my family wants anymore. They would eat it every night if I let them. Follow it exactly and you can't go wrong!

  155. Emily w REVIEW:
    June 16, 2013

    I found this recipe a few years ago, and have made it many times. My family agrees that this is BETTER than Pizza Hut! Only changes I made were to use only 2 oz of oil per pan, and no dry milk--I use 1 cup hot tap water and 1/3 cup while milk, warmed a bit in the microwave. It's fantastic! My cake pans are dark/nonstick, so I reduced the oven temp to 450 and bake them for 11 minutes exactly.

  156. SH REVIEW:
    June 6, 2013

    WONDERFUL!!!! Super easy! Super good! So much like the original!!! I passed my husband's test and he's a Pizza Hut enthusiast! :0)My dough only took 30 mins to rise in a warm oven.

  157. pizza May 17, 2013

    Made this tonight......would have turned out well except it was overdone. I baked for about 15 minutes because there was no time listed, and that was way too long. I meant to check it every couple of minutes but I got too busy. If I make this again I will try it after five minutes. How long do you bake this?????

  158. LViola REVIEW:
    May 15, 2013

    For years I have been searching for the best pizza dough recipe. I have used many recipes and none of them lived up to my expectations. This recipe is the very best by far and the closest to a professionally made pizza I have baked. It is easy and doesn't take long to make. This will definitely be my go to recipe from now on. The pizza sauce is easy and excellent also. Happy Baking!

  159. TheOne REVIEW:
    May 8, 2013

    Wow fantastic. Rarely do you see this many reviews and have 5 stars. Worth every star! Followed the recipe exactly except used actual milk instead of water/powder. The final oiling of the pan, used only 1/2 tablespoon and spread with brush. Pizza tasted spot on! The crust was amazing, better texture, crispier than pizza huts and very close to the premade crust pizza I like to get and bake at walmart, now I can have both and save $! Might try 2 tablespoons of oil on the pan next time to get it closer to pizza huts greasy bottom.

  160. Sanyo REVIEW:
    April 26, 2013

    It is super delicious. Thanks for sharing. If there are more than 5 star then I would have given that.

  161. Cuppa tea REVIEW:
    April 7, 2013

    I'm giving this 5 stars because this pizza is amazing and does taste like Pizza Huts! However, I did make a few changes because the oil amount in the pan is way too much for my liking so I used 1 tablespoon olive oil instead of 3oz in each pan and the pizza turned out great. I also used olive oil in the dough instead of vegetable oil. The last time I made it I froze one of the pizza pans right after I assembled it with all the ingredients. Then, the day I cooked it I let it defrost in fridge then put in on the counter an hour before I baked it. Tasted just like fresh! So go ahead and make extra because it freezes great.

  162. Wendy REVIEW:
    February 18, 2013

    Thank you for this recipe! This is better than Pizza Hut. I only coat the pans with oil instead of 3 ounces each. Amazing!

  163. Lars Norway REVIEW:
    February 2, 2013

    I have made this pizza for about 2 years now, and it't the best without doubt. I just had to convert it to european measures. 3 dl water, 0.6 dl milk. Use appr. 600 grams of tipo 00 flouver, and let rise in pizza pan for 30 minutes withe the sauce on it. 250 degrees at bottom shelf for 10-12 min. I also added timian, pepper, tomatopaste and a pinch of anis in the sauce.

  164. Guest Foodie January 27, 2013

    I have a question about freezing the pizza. Do you freeze it raw or cooked?

  165. BakingQueen REVIEW:
    January 26, 2013

    I just made this recipe tonight was thinking to myself could this REALLY taste like Pizza Hut's Pizza?! I was so thrilled and excited when taking the first bite and found it is the closet thing to Pizza Hut. I enjoyed every bite as did my hubby. We can't wait to have guests over to impress them with our newly found Pizza skills! Thank you for a delicious copycat..it is one I will make time and time again. Delicious!

  166. AmySmllwd REVIEW:
    December 27, 2012

    I made this pizza tonight, and currently have one slice left of my own personal pan pizza! I followed the recipe exactly - I ended up only using about 3.5 cups of flour and I think it could use a bit more salt. Other than that, this makes a GREAT crust. The pizza is crispy on the outside and perfect on the inside. Next time I will add a bit more salt and I really believe this will be the perfect crust. Thanks!!(For the other dough, I think I will try making breadsticks.)

  167. Travis REVIEW:
    December 12, 2012

    This is a great recipe. One helpful tip is after the dough has risen, cool the pans of dough in the fridge for at least an hour before adding sauce or toppings. This will prevent it from falling flat from the weight of the ingredients.

  168. AZ93 REVIEW:
    December 10, 2012

    So delicious! I would add just a bit more salt but otherwise the crust is just like PH Pan Pizza. Word of advice: Mix in everything but the flour, including the yeast. Stir. Add HALF the flour and stir it all up. Lumps are ok. LET IT REST for about 20 minutes!!!!!!! This allows the yeast to...well...wake up and get to work, as well as allowing the flour to absorb the water and the gluten (the glue really) in the flour to start to work. Then add flour SLOWLY until you get to a soft, smooth consistency. Don't worry about the exact measurements. Go by feel!!!!! Thanks for the great crust, I've been looking for this!

  169. Jagjit REVIEW:
    December 6, 2012

    thankyou for posting this wonderfull recipe! I've been trying to make good homemade pizza for 2 years now. My family loved the pizza for once. thank you for sharing

  170. cookie November 28, 2012

    How long do you bake the pizza?

  171. Thecookingmom November 21, 2012

    You knead the dough BEFORE, however if the dough is too cool it won't rise. Putting press and seal over the bowl with the dough it will help it to keep warmer.

  172. kmh2012 REVIEW:
    November 20, 2012

    Can someone clarify, do you knead the dough before or after you let it rise. I kneaded the dough before setting it to rise and it did not rise. So should I have waited until after?

  173. Casey REVIEW:
    November 2, 2012

    This has now become our weekly friday night pizza night meal! I have made them more than a handful of times and every time we eat way too much because it is so delicious! we LOOOOOVVVEEEE this recipe!! Thank you for sharing!!

  174. Tina REVIEW:
    September 28, 2012

    Fantastic! Used 2 tablespoons extra virgin olive oil in the dough and used 2 ounces, instead of 3, of extra virgin olive oil in each of the three pans. I then set the 9 inch dough rounds in pans and flipped them over to cover both sides with the oil before covering with plates. Here's a clone Pizza Hut sauce: 1 (8 Ounce) can tomato paste 3/4 cup water (add more if needed) 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon saltBlend all ingredients

  175. david REVIEW:
    September 27, 2012

    Unbelievable recipe! Have tried dozens of pizza doughs but the search stopped here. I followed the recipe exactly and it came out absolutely perfect. My wife gave it a 10!

  176. Guest Foodie September 27, 2012

    When you say to let rise in a warm place, where do you place yours?

  177. atakatkat REVIEW:
    September 15, 2012

    This is definitely a very excellent recipe that resembles Pizza Hut's. My first attempt making pizza dough and its a great success. I do not have dry milk on hands today, so i omit it and replaced the amount of water with milk.I reduced the oil to about 3 tbsp for my 12x12 square pan, give a good crusty base yet not too oily.Made 2 versions: a Hawaiian 12x12" pan but i precook it for too long, thus become a like baguette texture. need to reduce to 5-10 mins i guess.and a seafood with oysters and shrimps on 8"x5" corning ware dish.Just a little tip: Its better to blanch the oyster slightly before adding to the pizza as it produced too much juice while cooking.

  178. Paul07 REVIEW:
    September 10, 2012

    Excellent recipe!!!! Excellent results. Taste was as the original.

  179. B. REVIEW:
    September 9, 2012

    I was skeptical.... the crust is exact! & My house smells like Pizza Hut. Though the sauce smells exact to Pizza Huts, I didn't think it tasted like it. I will try my other go to pizza sauce. Amazing Pizza though! I loved it. Thank you for this recipe.

  180. Koopsy REVIEW:
    September 2, 2012

    Awesome recipe, this crust was the best I have ever made. My husband was not looking forward to yet another homemade pizza since they never seem to compare to his beloved pizza hut taste. He was raving about it and couldn't get enough. It was perfectly crispy with a soft center. I did cut back on the oil a little bit but it's necessary to give that crispy pizza hut like crust! Thanks for the awesome recipe.

  181. Roshan REVIEW:
    August 22, 2012

    It was 99% the same taste and everyone at home agreed with meWe have to understand one thing that the actual PIZZA ovens are different and the temperature controls and cooking system is unique... From our standard ovens you can't ask for more than this I guess. If this is cooked in a real PIZZA oven ... I'm certain this is exactly THE ORIGINAL PIZZA HUT PAN PIZZA !!!Thanks for sharing this recipe

  182. Guest Foodie REVIEW:
    August 11, 2012

    I used Nick's suggestions for the crust and accidentally forgot the oil and it turned out delicious. For the sauce I added a tablespoon of brown sugar and white sugar, but this was a double recipe of sauce, 16oz of tomato sauce and it was the best sauce ever. My family members that don't even like pizza absolutely love this pizza.

  183. self REVIEW:
    August 10, 2012

    For a copycat recipe this was pretty impressive! How many copycat recipes not including pizza have been spot on? Not many for me! I recommend this to anyone who doesn't wanna spend money on pizza but have the ingredients at home and can put in the time to make your own. I doubled the recipe and stored 3 pizzas in the freezer :)

  184. AnonymousFood August 5, 2012

    I'll give everyone a little hint that MIGHT help get that Original Pizza Hut flavor into their dough. FIRST, you kneed the dough, DON'T roll the dough out after you separate it, roll it with your hands into a ball and make a small divot in the bottom to let a little air sit while you let it rise. Once you've made the 3 balls, place them on a metal sheet pan or counter and cover them with cellophane and let them rise for around 10 minutes. Once the ten minutes has passed, place 1/4 cup of VEGETABLE OIL (YES THAT IS WHAT PIZZA HUT USES) in the bottom of the pan, flatten the dough ball until it is approximately six inces around and once placed into the pan spin it around one time against the oil (This gives it the crispy Pizza Hut Pan crust!). Then you can put your toppings on, bake, and enjoy! I worked at Pizza Hut a LONG time ago and that is how it was done! Hope this helps!

  185. dougster REVIEW:
    August 2, 2012

    I tried hundreds of base recipes over the years but this one beats them all looks and smells like a PH pan base I would use less oil in the pans next time and a little bit more salt.I was surprised that people commented that dry milk was expensive here in the UK I got a half kilo for 1.20 (1.80 USD).Home made Pizza Hut living the dream thanks uploader.PS, Don't scrimp with the cheese

  186. SBizzle REVIEW:
    July 30, 2012

    I will never order from Pizza Hut again. This recipe turned out to be amazing, but next time I'll use less oil. I used my bread machine to make the dough. I used 1 cup water and 1/2 cup whole milk instead of what the recipe called for. I tried 1c water and 1/3 milk but the dough was too dry. For the bread machine, add the wet ingredients first, then add the sugar followed by the flour (all purpose is fine). Add the salt and the yeast last, but on opposite sides. You don't want the salt and yeast to touch. Start the dough cycle. When it is done kneading, take it out and let it rest for about 10 minutes. Don't let it rise in the bread machine. Then roll it out and follow the rest of the instructions, but I would use less oil. Three ounces was just too much. 1/4c of oil is plenty. Do sprinkle some kosher salt on the oil though. It really adds a nice flavor at the end. I baked at 475 for 15 minutes and it came out perfect. I like the cheese on top of the pizza to bit a bit browned.

  187. windsicle REVIEW:
    July 27, 2012

    This was okay, but tasted nothing like Pizza Hut, so I was a little disappointed. I was very careful to follow the directions, but the crust didn't taste any different than that weird mix stuff that you get in a box or packet. I liked making the individual pizzas so that everyone could have what they wanted. I have no idea what I could have done wrong. I really liked that once the dough was prepared, it was quick and easy to cook.

  188. Brandi REVIEW:
    July 25, 2012

    I used Nck's suggestions and followed the changes he provided. Turned out great, made two 9 inch thick crust and one 12 inch thinner. I used all cast iron pans to rise in the oven and then cook in as well. The oil was a tad much, but nothing to bad. Tasted sweet and great. Precooked my crust for 4 minutes before putting my cooked toppings on.. then back in the oven till the cheese melted (4 minutes). Yum Yum!!

  189. Bartable July 17, 2012

    Pizza Hut was my teenage job. They really do use 3 ounces of oil in a medium (10 inch) pan pizza. And when the pizza is cooked there's just a thin film of the oil left in the pan. It's all absorbed into the crust. That's what makes it good and that's what makes it so high-calorie.

  190. Coffee Man REVIEW:
    July 11, 2012

    The only problem i had with this recipe is the oil. 3oz per pizza is way too much. Other than that, it really does taste like pizza hut. I've been making homemade pizza for years. Never thought milk and oil would make that much of a difference.Thank you very much for sharing this. Now i just need to know the beef recipe to make my own supreme pizza...

  191. javonsnanna REVIEW:
    June 24, 2012

    Made this recipe last nite for guest and it was amazing. Followed the recipe as listed along with some comments from others and it didn't disappoint. Many said it was better than Pizza Hut. Made another one this afternoon and froze half of the crust. Thanks for a great recipe. Can't wait to try other recipes.

  192. SCHNELL REVIEW:
    June 22, 2012

    HANDS DOWN THE BEST RECIPE FOR PIZZA JUST LIKE PIZZA HUT

  193. Toni REVIEW:
    June 10, 2012

    This is a great recipe! I used my bread machine and 1.5hrs later it was ready to cook! I put it in the pan and cooked it about 5mins as I always do to ensure it will be cooked fully (no soggy middle) and then added the toppings. Tasted like plain white bread to me, but I plan to do it again and add some seasoning to the mix.

  194. brandoncachia REVIEW:
    May 14, 2012

    I just made this and everyone in the house loves me.

  195. Nck REVIEW:
    April 13, 2012

    Great start! after 6 pizzas and some tests, I have a few adjustments (following) that get that much closer to the real thing, and not the new real thing, but the 90's pizzahut pan pizza, the buttery, light and crispy version. **INGREDIENTS**CHANGE the amount of water to 1 cup (I used the hottest water that came out of my faucet which was 120deg mixed with the milk)CHANGE the non-fat dry milk to 1/3 cup regular liquid milk (I used 2% low fat)CHANGE the vegetable oil in the pan to Olive oil and add 1/8 tsp of salt (or garlic salt) to it (by the way, 3oz of oil is about 1/3 cup and it seems like a lot but use it all, your dough will kind of float on the oil)CHANGE the flour to 3 1/4 cups during kneading, ADD maybe a 1/2 cup more when you turn it out**PROCESS** - Use a Kitchen Aid Mixer (or whatever brand you have) for ten full minutes with the hook, using only 3 - 3 1/4 cup of flour (the wetter the better). put about 1/2 cup flour on a surface and turn your dough out onto it, then knead for like a minute or so till most of the flour is soaked up. After that, follow directions. - turn your oven onto its lowest setting, let it heat up, then let is sit for a minute, when you open it is should be warm, not hot (like 100-120deg), throw your dough in there for a full hour and a half without opening it. have patience, the longer you wait, the fluffier and crispier your pizza gets. - Instead of shooting the edges of the crust with cooking spray, use real butter. Melt it and lightly brush it on. - USE A SKILLET to cook your pizza. I tested with glass, dark metal pan, teflon pan, skillet and one of those rubbery flexable cake pans. Skillet came WAY better than the rest. **TIPS** - If you plan to go heavy on your toppings, put the pizza in the hot oven for 3-5 minutes so it can cook a tiny bit and gain some strength to hold up all your toppings. - Be sure to let some of the cheese touch the side so you get some delicious crispys like the real thing.

  196. Steph REVIEW:
    April 2, 2012

    This recipe was excellent. I'll make it often :)

  197. Ohio Mom March 22, 2012

    Has anyone tried the dough recipe in a bread maker? Just curious.

  198. mama mia REVIEW:
    March 10, 2012

    This dough is not only tasty but has a great texture. Now i'm on pizza duty once a week.

  199. Mama minks REVIEW:
    January 22, 2012

    We love this recipe. I make three pizzas from it for our three cast iron pans. I use just enough olive oil to coat the pan and it works great. I knead the dough as they say but knead in the last cup plus what is needed instead of mixing it in and ten using more flour to knead. Yummy!!

  200. Elizabeth E. REVIEW:
    January 6, 2012

    We loved this pizza, but the oil was a little much. I had two metal pans and one silicone and the metal ones didn't rise. I dumped out the oil before I baked but it still made a big mess in the bottom of my oven. Unfortunately I forgot about all the oil in the bottom of the oven and preheated it for cookies the next day. I started a grease fire (not the pizzas fault). The crust has a good flavor and the sauce is now my favorite. I will make it again with a lot less oil. Did anyone else have this problem with the oil?

  201. sunday night pizza REVIEW:
    November 28, 2011

    It was easy to make and tasted great. I didn't use much oil in the pan (our old cast iron) and the crust was not as greasy. I'd use a little more next time. I did use dry milk as I have it on hand for making yogurt and bread. Yummy!

  202. AmazedGuest REVIEW:
    November 20, 2011

    This recipe is simply fantastic! I cannot believe how well my pizza turned out. I followed it to the letter and it tastes just like Pizza Hut pizzas. Many many thanks for posting this.

  203. Ditzygypsy REVIEW:
    November 18, 2011

    This is fantastic. I even had to use a little toaster oven, and it turned out perfect. The comment from the former Pizza Hut person did make a difference though. I ground some herbs and parmesan and carefully brushed some [olive] oil on the surface before putting on the sauce and sprinkled my best guess amount of the herb mixture on it. I also used liquid milk--I usually have pouches of dry milk around but didn't today. It's not expensive and comes in handy for substituting a lot. I didn't have veg. oil either, so I used some reg. margarine and olive oil. It still worked perfectly, and tastes like it's supposed to.

  204. Lu REVIEW:
    November 17, 2011

    I made many pizza doughs over the years and they never turned out right. I was jealous of all the people who wrote good reviews about this recipe,because I just knew that my dough probably wouldn't be as good. Well, I made it last night and o...m...g...!!!! It came out PERFECT ! I'm still in shock ! I used Gold Meadow all-purpose flour and a $3.50 box of non-fat dry milk that worked wonders and will last for the next few pizzas .I brushed about a tablespoon of vegetable oil on each one of my 9" pans and they didn't come out greasy at all.After the dough proofed ,I sprinkled the edges with kosher salt and garlic powder. It added a great flavor to it.I used different toppings for each one of the pizzas.I made one with chimichurri sauce, spinach,deli roast beef and mushrooms.The second one was supreme and I made the third one for my son, with store bought pizza sauce,tons of cheese and pepperoni.He is picky and loved it ! I baked the pizzas at 375 degrees to allow the toppings to cook better.I plan on making them again this weekend.It's worth the 10 minute kneading.I was so excited ,I forgot to take pictures,but I'll next time.My search for pizza dough recipe is over ! Thank you very much !!!!!

  205. Guest Foodie REVIEW:
    July 25, 2011

    First of all, let me begin by saying that I made a few changes. Making the recipe as I did, I wanted to give it 4 stars, but since I made changes I'm giving it 5 stars to be fair to the recipe. :) The first thing I did was to use whole milk instead of the powdered milk and water. Powdered milk is sort of pricey where I live, and I can't rationalize spending that much money on something that would probably expire before I had a chance to use even a small amount of it. I used 1 cup of whole milk and 1/3 cup of water. I also added 2 tsp. sugar to the sauce recipe, but otherwise followed it as written. My cake pans are dark/non-stick, so I reduced the oven temperature to 450 and baked them for 20 minutes. This recipe is wonderful, and I'm about to make a second batch of them now and freeze them for later. The only change I'll make this time is to reduce the amount of oil in the pans. After cooking and removing the pizzas from the pans, there's at least 1 T. of oil left, and it's unnecessary and wasteful to use it if it's not needed. On a scale of 1 - 10, 10 being exactly like Pizza Hut's pan pizza, with the changes I made, I'd give this a 7. Very very good!

  206. sarah June 30, 2011

    hi,i'm from malaysia and can u tell me the exact amount of the dry yeast needed. because the package from ur country and my country might not be the same...in gram or spoon amount..please..really want to try this recipe...=)

    • CDKitchen Staff Reply:

      1 package active dry yeast = about 2 1/4 teaspoons = 1/4 ounce

  207. glutenfreemomma REVIEW:
    June 13, 2011

    My daughter has celiac disease so substituted an all-purpose gluten free flour mix (i used Domata because that is what i had in my freezer) I think it turned out fantastic. By far the best gluten free pizza we have made at home in the 4 years we have been gluten free!! I also used 1 oz oil in each pan instead of the 9! Yum!!

  208. FromTheHut May 5, 2011

    I worked at Pizza Hut when dough was made by hand. A long time ago I improvised a reduced recipe (from 40lbs of dough to 15oz for large pizzas) that I've used for a couple of decades.Pizza Hut uses a 1-2-3 system. 9" pizza's get 1 unit of measure, 13" gets 2 and 15" gets 3. For 9" pizza, only 1oz of oil should be used in the pan. They used a 1oz pump measure (that you can still get at restaurant supply stores) and so it was easy to put 1 pump in to small pans. I keep a pump on my oil because it makes it very easy to dispense/use overall.You can substitute liquid milk for dry milk and just reduce the water by the same volume. I like 1/4 cup milk for 4cups of flour.The secret to the taste of Pizza Hut pizza is the "fairy dust". Each pizza is sprinkled with a dusting of Parmesan and "italian seasoning" before baking. When you open your mouth to take a bite, you will breath in a breath that will carry the odors of the spices and toppings into your nasal cavity where the smell will enhance your taste experience.Light on toppings is best. Use just enough sauce to cover the dough. If you use too much you will burn your mouth eating your pizza hot and the toppings will slide off. For 9" pizza, use about 2 spoonfuls from a normal eating spoon. Don't double dip from spreading sauce on dough, back to you sauce supply or you will introduce the yeast from the dough and have fermenting sauce.For meat toppings, such as sausage, after cooking, pour it onto paper towels and "wring" out the grease/fat. Some pepperoni may need to be heated slightly in a skillet to remove excess oils.Dry mozzarella cheese will further reduce the "fluids" on your pizza. Stella Mozzarella from Sam's Club works great. Put a light layer of cheese on top of sauce, sliced meats, chunked meats and then veggies with a light layer of cheese on top. Light means 50% of surface covered. So for bottom layer on 9" pan, about 2oz by weight.I use the Ragu traditional pizza sauce. It is close to Pizza Hut's sauce in taste. I leave the salt out of my recipe for this type of dough and just let the toppings provide that flavor. The salt in the sauce is usually good enough.

  209. Sara REVIEW:
    May 2, 2011

    This does taste like pizza hut if it was in a pizza hut box you wouldn't know it wasn't. I cant believe how good this is. My kid's loved it I will be making this often. Thanks!!!

  210. Marilyn REVIEW:
    April 21, 2011

    My daughter in law made it while I was visiting. That is the best pizza that I have ever tasted!!

  211. txbrandie REVIEW:
    April 11, 2011

    Holy cow, this pizza was so awesome!!! I made it exactly like it said and ....just perfect! Best pizza ever!

  212. Guest Foodie REVIEW:
    April 3, 2011

    I found a recipe years ago that was much closer to the real deal. This recipe is way too oily and I'm not sure about the dried milk. The dough should proof twice. Once in balls for about an hour, and then on the pan to desired thickness. Also the pan should be buttered prior to the dough going on.

  213. Guest Foodie March 31, 2011

    Just an FYI you can buy vital wheat gluten to add to your flour.

  214. mackofthekitchen REVIEW:
    January 29, 2011

    Tried the receipe and it was great for a first timer. Next time I will cut back on the oil in the pan and maybe add some garlic flavor to the crust. To anyone who hasn't tried the receipe I suggest you use a mixer it would make kneading easier, but doing it by hand worked for me. Knead until the dough doesn't feel sticky and starts to look smooth and has a little shine. I let mine proof on top of the stove while it was heating up. Family loved it and we will make it again.

  215. jimmy1234 REVIEW:
    January 7, 2011

    NO need for king arthur flour...just use bread flour will turn out perfect.

  216. sodbuster9 REVIEW:
    December 23, 2010

    I used this recipe alot!!!I use Hunts no salt sauce, I put 2 TSP of suger and 2 TSP lemon juice. I went to Pizza hut and got some pizza sauce and worked this recipe until it tasted the same.(Big thing.. is) you have to use High Gluten Flour..NOT BREAD FLOUR.. Not an easy find for me. 5# bag was $17.00 King Arthur Sir Lancelot Hi-gluten Flour.I found it on amazon.com look around some seller are more then others. There are 20 cups of flour in a 5# bag.If you don't have High gluten flour,,Eat something else.

  217. vicky REVIEW:
    December 16, 2010

    hi, myself vicky and i luv to eat homemade pizza.I tried many times to make pizza but each time something was missing. now i tried this "pizza hut original pan pizza" recipe.my pizza was perfect.Everybody at home was happy.but i did not tried the pizza sauce recipe .but i m sure if dough is good the sauce will also good next time i will try that too. For sauce i use HEB pizza sauce and mix it with mild salsa.ohhhhhhhhh god! it worked grt and finally pizza was tooooooo yummy.thanks for sharing this recipe. merry cristmas!

  218. middy REVIEW:
    October 30, 2010

    This is pretty dang good! There seems to be something missing in the dough or maybe the oil. Some sort of spice... maybe because the pans are so seasoned that they bake them in. The first pizza dough I've ever made and it was easy. The sauce was perfect

  219. JD REVIEW:
    October 9, 2010

    AMAZING- this truly is an exact replica! This might help others when it comes to the dry milk component of the recipe: substitute powdered creamer instead if you don't have powdered milk on hand. I did it without any adverse results. I was going to buy the powdered milk, but it was $5. I bought the powdered creamer at the 99 cent store :-)

  220. Guest Foodie REVIEW:
    September 10, 2010

    This recipe is amazing. Kids and adults enjoyed this pizza - really did resemble Pizza Hut pizza. Thanks!

  221. Guest Foodie August 10, 2010

    Has anyone tried to make this dough in a bread maker?

  222. Guest Foodie REVIEW:
    July 30, 2010

    I have to agree with most of you, this was a VERY good recipe. Well, I only used the crust recipe, I have my own sauce recipe that's delicious. I've tried probably around 8 or 9 different crust recipes and have never been completely satisfied. Followed it to a T once, and changed a few things the second time around...trust me, makes it even better. I replaced the plain ol white sugar with honey, and rather then use veg oil in the bottom of the pan, used melted butter. It bakes up the same way, but the butter adds a great(obviously) buttery flavor in the crust. And brush on melted butter on the outside of the crust instead of veg oil. When making any kind of bread that needs all this oil...why in the world would you not use butter!?!Try using 1/3 of the dough and make some breadsticks. Add a little more salt, garlic powder, and come minced up mozzarella cheese. Knead it well to mix. Butter the pan, butter the tops and grate some parm cheese on as well. Let them rise just like the pizza dough and cook the same.

  223. mskitn REVIEW:
    July 27, 2010

    I was very nervous looking at the pan with all that oil in it. But they turned out perfectly!!!! It is almost exact, I think the dough need just a tiny bit more salt. Yummy!

  224. pizzalover78 REVIEW:
    July 2, 2010

    I tried this recipe for my family this evening. I have a 13 yr old girl who is very very picky, a 7 yr old son who is just as picky, and a 5 yr old girl. They all LOVED it!! My husband and I absolutely love PH but now we can do it at home for cheap and we know who has touched our pizza! GREAT recipe!!!!! I think maybe those who didn't like didn't follow the directions correctly?

  225. Lori REVIEW:
    June 29, 2010

    My son was just diagnosed with a corn allergy and I was trying to find out whether Pizza Hut uses any kind of corn product when I came across this recipe. I tried it and it is SO good!! I used a bottled sauce since I didn't have tomato sauce, but it still turned out great! I will try making the sauce next time. My son LOVES pizza and so far we hadn't found a pizza he could have, so I am thrilled that 1. he loves this and 2. it's so easy to make!

  226. KingMidas REVIEW:
    June 10, 2010

    THIS IS BY FAR 'THE BEST' PIZZA I HAVE EVER HAD. IT'S AN EXACT REPLICA OF 'PIZZA HUTS' PAN PIZZA. WHEN IT IS BAKING IN THE OVEN, IT EVEN SMELLS EXACTLY LIKE 'PIZZA HUTS' PAN PIZZA.THIS RECIPE BLEW ME AWAY!! THANK YOU! THANK YOU! THANK YOU! FOR SUBMITTING IT.

  227. Neil REVIEW:
    March 6, 2010

    My parents and I tried this recipe and we loved it. Thought it was just as good if not better than pizza hut because it was less oily. We followed the recipe exactly, except we reduced the amount of oil in the bottom of the pan to 1 oz. Pizza Hut pan pizza is my favorite and now I can make it at home. Thanks for the recipe.

  228. Poochi February 15, 2010

    Can somebody convert or give me the exact weight of the yeast (how many grams) and the quantity a cup takes how many grams or litres and what is butter flavoured pam?Thank you

  229. caroline REVIEW:
    January 21, 2010

    Came out great in my opinion! I didn't make the sauce. I bought Ragu Pizza quick...taste a lot like Pizza Hut sauce...other wise made everything as it said...with extra cheese and sauce on mine. Yum!

  230. Ernie Cat-face REVIEW:
    January 1, 2010

    This was simply incredible!!! My wife and kids thought this was actually BETTER then Pizza Hut. I could kiss whoever posted this. We made one 9 inch pizza, as we only had one of those size pans, and put the other two doughs in a 13" deep dish pizza pan. It worked best when we put the oven on "Broil" for the last 3 minutes of cooking time. Oh, and be sure to use WHOLE MILK Mozzerella. Thank you, thank you, thank you for this recipe!!!!

  231. ruby REVIEW:
    November 28, 2009

    OMG i tried this dough and it was ABSOLUTELY perfect!!!this is the best pizza dough ive ever made and def. a keeper!!also i was worried about not using "non-fat" dry milk but it came out just fine. thank you soo much for posting this recipe

  232. Guest Foodie REVIEW:
    October 19, 2009

    We didnt use the sauce recipe listed here, so this review is on the crust only. I was skeptical using 3 oz. of oil in each pan so cut it down to 2 oz and was still skeptical as the pan seemed to be swimming in oil. THIS CRUST IS EXACTLY LIKE THE ORIGINAL!! OMG, the crust was excellent!! It got the buttery crispy outside and soft inside that I love.

  233. JessVAM August 17, 2009

    I tried this because I no longer can just pick up the phone and order expensive pizza. Note: I used white whole wheat flour for most so I am not going to say it came out tasting like Pizza Hut, however it was the thickness I wanted and thats what was important to me. It turned out decent. However, I used to work for Pizza Hut and "prepped" pizzas. The pizza oil at the bottom of the pan, maybe hold back some of that (I mean about the 3oz of oil). You should put enough oil at the bottom that if you left it alone, it would mostly pool in the middle and then take the pan and swirl it around. Second, maybe the reason you believe it is too oily also is because you leave it in the pan. Only in dine in Pizza Huts do they leave the pizza in the pan. Most times the pizzas are thrown out of the pan immediately after cooking, and there is quite a bit of excess oil that remains in the pan. Thanks for the recipe, and I hope that helps some.

  234. jblanden REVIEW:
    May 28, 2009

    this recipe was awesome! next time i will increase the oven temp to 500 for better crispness. other than that i love it!

  235. Ray Fu REVIEW:
    May 28, 2009

    I made this today and I have to agree with the majority here that it tastes very close to the original and my son was especially happy with making his own pizza. Thanks for posting this recipe.

  236. Pizza Man! May 11, 2009

    I own my own pizza business and have used an old traditional italian recipie for 20 years but this looks good and I will give it a try one night when it's quiet!

  237. Guest Foodie May 8, 2009

    I hope To make it soon, sounds good, thx to whoever posted this!

  238. littlestar500 REVIEW:
    April 21, 2009

    This recipe was great. My whole family loved it. It really did have a crispy golden bottom and soft inside crust.We like to use whole wheat flour so we substituted 2 3/4 cups of whole wheat flour AND about 7/8 cups of white flour for the 4 cups the recipe called for.Yum!

  239. Guest Foodie November 21, 2008

    PH cooks their pizzas for 8mins@500F in conveyor, natural gas blown ovens. Franklin and Middleby/Marshall

  240. Guest Foodie November 21, 2008

    Just a little snipet of info...The water is 102F, mixed slow for 10mins, cut into portions. the portions are pp-5oz, bt-6oz, sm-9oz in a 9in pan, med-12oz in a 12in pan, and lg- 25oz in a 15in pan. The pans are oiled with soy bean oil, portions rolled and placed in the pans, the pans are then covered and placed in a heated cabinet at 95F for 45 minutes. Then the dough is ready for sauce and toppings. The dough is typically 3/4" laying in the pan. Next time you eat at PH look at the inside wall of the pan and you will notice lines engraved in the wall. That is what those lines are for; to determine when the dough is ready to come out of the heated cabinet. If you want dough that is a twin to PH this is how it is done. Don't ask me how I know.

  241. Lil' T REVIEW:
    November 20, 2008

    This recipe is amazing. If it didn't work out for you it's because you screwed it up some how. You either used to much flour, worked the dough to long, or skiped a step. This recipe is pretty perfect. Try it again using less flour (3 cups and some for needing) just until it is absorbed and only needing the dough for 5 min.

  242. Tony REVIEW:
    July 26, 2008

    This recipe is right on smells, looks, and most importantly tastes exactly the same. I love it.

  243. Dave REVIEW:
    April 4, 2008

    Smells just like it, but the center of the pie was soggy because of all of the oil and the dough was too bready, not bad though, might be better after some teaking

  244. Amybeth1977 REVIEW:
    February 29, 2008

    I tried this recipe tonight and we LOVED it! Cooked in 15 min's in metal pans, and 7-8 in ceramic deep dish pie plate. Crust came out crispy...yum. Next time I will add more salt to the dough. Didn't have butter flavored Pam and tasted good anyway. Sauce was awesome and ratio of crust/sauce/cheese was great for us. My husband said, "It's a keeper." Thanks for posting this recipe!

  245. tasia30 REVIEW:
    February 27, 2008

    Fantastic!The best taste is whn it just comes out of the oven. It resembles Pizza Hut's taste so much.Thank you for your recipe.

  246. ChefDuff REVIEW:
    February 18, 2008

    The crust was fantastic, but the sauce leaves much to be desired. I suggest using garlic powder and adding salt to taste. A pinch of cayenne pepper will step it up a notch if you're up to it, and a 1/4 tsp of chili powder will round out the flavor nicely. I prefer tomato paste to tomato sauce, or a combination of the two; tomato paste cut with an equal amount of water and simmered for a bit also works well.

  247. Hailglitter REVIEW:
    February 17, 2008

    Excellent Pizza dough, It needed more salt I think? But I didn't want to adjust the salt because it may have effected the prooving of the dough. 2 thumbs up.

  248. Guest Foodie REVIEW:
    February 15, 2008

    This was absolutely yummy! We thought it was almost better than Pizza Hut. I don't know if those who gave it bad reviews followed the recipie to the letter, but that may have been the problem. I was concerned about the amount of oil the recipie called for; however, it wouldn't have turned out as good if we hadn't used all that oil. I hate store bought pizza sauce and pizza dough. From now on, I'll gladly make this pizza. Even my 14-year old daughter loved it (she's very picky eater).

  249. pupsan22 REVIEW:
    February 3, 2008

    Not as good as it sounds from all the reviews. I didn't make the sauce, I had the crust and its no different from any other crust. It doesn't even taste like Pizza Hut's crust. I wouldn't recommend this to anyone that is just going to make the crust. The pizza that I just tasted could be made in a toaster oven in 10 minutes; take two pieces of white bread (cut off crust if desired) sandwich the some sauce and cheese inside, then toast it. It tastes just the same.

  250. pennyb REVIEW:
    November 21, 2007

    I made this recipe based on all the wonderful reviews...BAD IDEA! This was NOTHING like Pizza Hut pizza. The crust was like bread and there wasn't enough sauce to even taste. If you want to make homemade pizza I'd suggest just using Martha White pizza crust mix which is much less trouble than this and much better.

  251. Guest Foodie REVIEW:
    November 6, 2007

    This was awesome! It tasted just like Pizza Hut Pan Pizza. I did one just pepperoni, one pepperoni & mushroom, and one pepperoni & green olives. Pizza is one of my favorite foods, and now I have the perfect recipe! Thanks very much!

  252. Rabalder REVIEW:
    October 27, 2007

    This was amazing, Just finished my very own Pizza Hut Supreme in a Country without a single Pizza Hut available. Couldn't get dry milk so switched this with the equivalent amount of regular non fat milk. Super easy and super good recipe, the only problem I had was converting the messurements to metric. thank God for Googgle :P

  253. smile May 18, 2007

    Just as an FYI the "original" pan pizza recipe didn't have milk powdered or otherwise in it.

  254. Crease REVIEW:
    May 4, 2007

    Amazing! We did this tonight for dinner. I was very skeptical, but it was exactly like pizza hut's deep dish. My only problem was a strong oil flavor and I will substitute a butter flavored oil in the future. My family includes a 16, 12, 10 & 3 year-old and all of them gave this pizza high marks. Thanks!!!

  255. Billy Kay REVIEW:
    April 14, 2007

    This recipe is great! My girlfriend and I don't eat out anymore because of all of the preservatives that restaurants use for shelf life (hydrogenated oils, etc.) Pizza Hut is my fave, now we get to eat it without the preservatives and with organic tomato sauce! Gotta love it.

  256. Guest Foodie March 19, 2007

    I followed the recipe and it taste nothing like pizza hut. It was alright but I would not make it again. I think it also depends on the products name brands (ex. chesse). I think I will continue to buy from pizza hut.

  257. sdmilkovich REVIEW:
    February 23, 2007

    Very very good crust recipe-- the best by far that I have ever tried. Hubby and I thought that the sauce needed a little tweaking-- good though-- just quite not what we were hoping to go with the awesome crust. Crust has such beautiful color. --Better than Pizza Huts!!

  258. eggyweggy REVIEW:
    January 28, 2007

    My family loved it! This was so easy to make and the taste is incredible.

  259. Guest Foodie REVIEW:
    January 23, 2007

    This is the best pizza recipe I have ever made. It does taste like we brought it home from the restaurant!

  260. Chef Clark REVIEW:
    January 21, 2007

    This is absolutely delicious! I'm a beginning culinary arts student and line cook, but every time I try to tackle pizza out of the restaurant I end up with an overpowering sauce and a flimsy crust. But this pizza is picture perfect! I'll be using this recipe from now on, that's for sure. :)

  261. ILikeVariety REVIEW:
    January 15, 2007

    I followed the instructions, creating one in the 9" cake pan as instructed and I tried another in a larger rectangular pan. The 9" turned out excellent, just like pizza-hut. The larger pan was a stainless steel rectangular pan and the metal was perhaps a little too thick and didn't heat up quickly enough to obtain the same level of crispness but it was still very good. This recipe is a keeper.

  262. Unicorn96 REVIEW:
    December 31, 2006

    I tried this recipe. We made one large 14 inch pizza and a smaller 9 inch pizza. When it was cooking the house smelled just like pizza hut! It was a little greasy though, next time I try it I might use less oil

  263. lynear REVIEW:
    November 18, 2006

    I was skeptical it would turn out like Pizza Hut's, even after the reviews said it did, so I made it. It tastes EXACTLY like it. It really is remarkable. Watch it when it's cooking though, it only needs about 5 minutes and with so much oil it can burn easily. Thanks to whoever posted this, I never thought you could make Pizza Hut pizza at home, it's unbelievable.

  264. Guest Foodie REVIEW:
    October 24, 2006

    Oh my goodness! I was pleasently surprised at how this recipe turned out. I followed the directions to the letter and it tasted just like the Original Pan from Pizza Hut. I was so excited about it that I told everyone at work about it the next day. We cooked two of them in the regular oven and one in the pizza oven. The one in the pizza oven didn't turn out as buttery and as golden brown on the bottom as the other ones did, but I attribute that to the fact that it was prepared in a glass pie pan. Definitely stay away from the glass pans. This is a great recipe and I can't wait to make it again.

  265. luckystar REVIEW:
    September 11, 2006

    I can't believe how exactly alike this recipe turned out to be! No more spending all that $, when I can make the exact same thing at home. I used 8 x 8 pans though, which made me realize that I could've made 4 pizzas instead of 3!

  266. Guest Foodie REVIEW:
    July 20, 2006

    I used a pizza stone for the recipe. I think I may have worked it a little too thin. Instead of being like the Original Pan Pizza, it was more like the hand tossed (which I like). It turned out really yummy. The sauce is great too but didn't keep very well (had some left over, after sitting in the fridge overnight it tasted more like the herbs than anything). Great recipe, I'm sure to make it again and again!

  267. beckyboop REVIEW:
    July 25, 2003

    I can't believe it tastes like pizza hut but it does. absolutley the same.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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