Pizza Hut Copycat Pan Pizza

Yield 2 10-inch pizzas

Ingredients:

• 75 mL whole milk

• 225 mL hottest water from the tap

• 1/2 tsp salt

• 450 g flour

• 1 Tbsp sugar

• 2 tsp instant dry yeast

• 2 Tbsp olive oil for dough

• 2 Tbsp olive oil per pan

• 1 cup tomato passata 

• 8 oz. mozzarella cheese, grated 

  Method:

• In a stand mixer with the dough attachment, stir flour, sugar, yeast, and salt until combined. 

• Pour in water, milk, and oil and knead for about 5 minutes on LO. Remove to an oiled bowl, cover, and let rise for 1-1 1/2 hours or divide into two balls and refrigerate overnight if you are using it the next day. 

• Divide dough into two balls.

• Put 2 Tbsp of oil in 2 10-inch cake pans. 

• Place dough ball in each pan. If it’s coming from the fridge, let it thaw to room temperature - about an hour. 

• Flip it over, spread dough with fingers out to the edges of the pan. Let rise for another 15 minutes. You may need to spread the dough to the edges one more time. 

• Preheat oven to 400°F. Spoon 1/2 cup sauce on each pizza and spread to within 1 inch of the edge.

• Distribute 3 oz. of shredded mozzarella cheese on each pizza.

• Add favourite toppings (sausage, pepperoni, etc.)

• Top with 1 oz. mozzarella cheese.

• Cook for 22-24 minutes on the middle oven rack.