Pizza Hut's Copycat Original Pan Pizza

Pizza Hut's Copycat Original Pan Pizza

My husband loves Pizza Hut's pan pizza, his favorite is the meat lovers. I like the Supreme myself. 

I have a Presto Pizza Maker and it makes a delicious pizza, my husband says it is really better than Pizza Hut. 

Hope you enjoy this copycat version also


  • 1 1/3 cups warm water (105F)
  • 4 cups all-purpose flour
  • 1 package dry yeast
  • 1/4 cup non−fat dry milk
  • 1 tablespoon sugar
  • 2 tablespoon vegetable oil (for dough)
  • 1/2 teaspoon salt
  • 9 ounces vegetable oil (3 ounces per pan)
  • Butter flavored Pam


  1. In a large bowl, add yeast, sugar, salt, and dry milk.
  2. Add water, stir to mix ingredients well; let stand two minutes.
  3. Add oil and mix well.
  4. Add flour; stir until dough forms and flour is absorbed.
  5. Turn out dough onto a flat surface and knead for about ten minutes.
  6. Divide dough into three balls.
  7. Using three 9-inch cake pans, put three ounces of oil in each and spread evenly.
  8. Roll out each dough ball with a rolling pin to about a 9-inch circle.
  9. Place dough in each cake pan.
  10. Using pam spray the outer edge of dough.
  11. Cover each pan with a plate.
  12. Place the pans in warm place and allow to rise for 1 to 1 1/2 hours.



  • 8 ounce can tomato sauce
  • 1/2 teaspoon dry basil
  • 1 teaspoon dry oregano
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon marjoram


  1. Combine all the sauce ingredients and let sit for 1 hour.
  2. For Each Nine Inch Pizza:
  3. Preheat oven to 475 degrees.
  4. Spoon 1/3 cup of the sauce on dough; spread to within 1-inch of edge.
  5. Sprinkle 1 1/2 ounce of shredded mozzarella cheese on sauce.

Place toppings of your choice in this order:

  • Pepperoni or Ham
  • Vegetables
  • Meats such as cooked ground sausage or beef.
  • Top with three ounces mozzarella cheese on each pizza.
  • Cook until cheese is bubbling and outer crust is brown.
  • Cut each pizza into six slices.

Video Cheesy Bites Pepperoni 

Copycat Pizza Hut Recipe 

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