35 Reviews of Pizza Hut Original Pan Pizza

From: Chef #189061

On Sep 21, 2005

Very good! Although very grease laden. I used half as much oil in one of the pans and there was no noticeable difference so I don't think you need as much as this recipe specifies for the same affect. Excellent fresh but not as good reheated.

From: CrystalB

On Dec 10, 2005

This was a great pizza crust. Definitely the best one I've ever made, and I've been searching for a long time for one similar to Pizza Hut's pan pizza. I definitely didn't use the amount of oil stated though. I just poured in enough to grease the bottom of the pans. I wouldn't necessarily use the sauce recipe again, there was something in there I didn't care for too much (maybe the marjoram?). But the crust and the method worked great!!

From: skatesillyheart

On Feb 27, 2006

This was an excellent pizza recipe. by far the best homemade pizza I've ever tasted. Mine turned out best when I used only 4 cups of flour and a thick bottomed 9 inch cake pan with about 2 oz of vegetable oil. If you let this overrise you get an undesirable yeasty taste. I let mine rise for about 20 minutes in an oven at about 110-120 degrees. My only complaint was that the flavor of pizza hut's pizza was missing somewhat but I didn't miss it too much. I also used a package of yeast that was labled 1/4 of an oz, and got perfect results. If your looking for a velvety soft deep dish crust encased in a crispy case with that addictive pizza hut crunch, this is the recipe for you.

From: RobinS Smith

On Mar 31, 2006

I had been looking for my recipe I lost and I think this is pretty close, if not better then the one I used to use. I let it rise then roll out to fit a large round cake pan. 12 inch pans. I am able to make two nice pizzas using these pans I just lay a cookie sheet over them and let them rise with oven light on in oven. I also sometimes stuff the crust with cheesesticks cut in half and push into the crust. (I loved it because I am a sucker for stuffed crust pizza) This is a keeper!! Family pizza night fav. here

From: JeriBinNC

On Jul 28, 2008

I'm a thin-crust gal myself, but this got raves from the pan pizza fans in my house. I have to say, if I were going to eat a pizza with a lot of crust, this would be the one. It crisped really nicely on the bottom, but not so much on the sides. Maybe next time I'll brush some oil directly on the sides of the crust, as well as on the pan. The family says they don't care, though--they loved it just the way it was. Thanks for posting!

From: Julieannie

On Jun 16, 2008

Rolling it out first was such a great technique that really made it great. I used 1/2 white and 1/2 wheat flour. I also cooked this on a pizza stone. It came out so good and was a great surprise for my husband.

From: Jennifer Minardi

On Oct 24, 2008

If i use the same amount of ingredients, how many inches do i have to roll out for one large pizza?. Thanks!

From: Vangelista

On Dec 24, 2007

I've been searching for a pan pizza recipe that involves powdered milk. This one is incredible. Like some other readers, I made mine without so much oil in the pans and it came out great but not quite like a "Pizza Hut" pizza. The dough for this bakes up perfectly: soft, pillowy, tender, absolutely great. It's also very easy to make! This is the only deep-dish pizza recipe you need. This was the very first Zaar recipe I ever tried and I still use it often.

From: Chef #359029

On Apr 14, 2007

Thanks! This is a great crust for those who are all about a nice thick texture. I sprinkled a bit of garlic powder and kosher salt on the edge of the crust right after the Pam and it was great! I also made a big round pie from a single batch of dough just-on a stone with cornmeal and it was great! We like to dip the crust in honey so I substituted 1 cup of white for 3/4 of whole wheat and it was really good. I can't wait to make it for my son in the Marines!

From: Chef #1345872

On Aug 8, 2009

It has been a long time since I have been so enthousiast about a recipe, and with a reason. This is one of the bestest pizza crust and pizza sauce I ever tasted. As many suggest: use less fat in the pan (a smal layer was good enough for making it goldbrown). I and my family enjoyed this so much. (I used the pizza hut deep pan barbecue topping) Thanks a lot!