Pretty happy with the way they came out. I’ve been working on trying to match the sauce flavor I remember as a kid and I think I’ve got it.
by cwalton505
12 Comments
cwalton505
65% hydration dough.
prybarwindow
Where did you buy the deep dish pan?
Rojelioenescabeche
But doesn’t show the pan.
Hawaii5G
The pan makes the difference. I’ve got a deep dish one from a restaurant and it’s the best.
deadxair
Drop the sauce recipe, please!
D_Tro
Living the dream!!!
cwalton505
Recipe:
Dough, bakers ratios: 65% hydration dough with 20% olive oil included. 2.5% salt 2% yeast 10%sugar
Sauce: I don’t have exacts as I just go by taste but: can of San marzano tomatoes, 3 chicken Boullion cubes (this was key i think for the msg), salt to taste, probs 1/8 cup sugar, lots of of oregano. Simmer down to desired consistency and add ingredients as taste dictates.
I think the biggest thing that made it taste like the sauce I remember was the sugar and boullion cubes. Also to note, while this isn’t stuffed crust, that was the sauce flavor I was shooting for. I remember it tasting different than their regular pan, but i could be off. I pretty much only ate stuffed crust when we got pizza hut back in the day.
Cheese, just regular mozzarella pizza cheese.
Various toppings
Baked at 500 in convection oven for 10 mins
jennifergeek
I never knew I wanted one of these pans until now! (having shelled out $17 for a medium pan pizza last night, just because the cravings got to me) Nice find, and great looking pies!!!
DebateUnique
What kind of flour? Thanks
Punch_Your_Facehole
Nice looking pies. I’ve never had brocolli as a topping.. might have to try that.
zhwedyyt
lol i worked at pizza hut for 3 yrs and put probably thousands of these pans through the dishwasher. those pan start out silver btw
zhwedyyt
the sauce recipe (since yum foods has owned phut) is literally a HFCS tomato paste concentrate that gets poured into a big 15 gallon bucket and then you add i believe 3:1 parts water. its also the exact same sauce as the marinara cups if you want the sauce standalone
12 Comments
65% hydration dough.
Where did you buy the deep dish pan?
But doesn’t show the pan.
The pan makes the difference. I’ve got a deep dish one from a restaurant and it’s the best.
Drop the sauce recipe, please!
Living the dream!!!
Recipe:
Dough, bakers ratios: 65% hydration dough with 20% olive oil included. 2.5% salt 2% yeast 10%sugar
Sauce: I don’t have exacts as I just go by taste but: can of San marzano tomatoes, 3 chicken Boullion cubes (this was key i think for the msg), salt to taste, probs 1/8 cup sugar, lots of of oregano. Simmer down to desired consistency and add ingredients as taste dictates.
I think the biggest thing that made it taste like the sauce I remember was the sugar and boullion cubes. Also to note, while this isn’t stuffed crust, that was the sauce flavor I was shooting for. I remember it tasting different than their regular pan, but i could be off. I pretty much only ate stuffed crust when we got pizza hut back in the day.
Cheese, just regular mozzarella pizza cheese.
Various toppings
Baked at 500 in convection oven for 10 mins
I never knew I wanted one of these pans until now! (having shelled out $17 for a medium pan pizza last night, just because the cravings got to me) Nice find, and great looking pies!!!
What kind of flour? Thanks
Nice looking pies. I’ve never had brocolli as a topping.. might have to try that.
lol i worked at pizza hut for 3 yrs and put probably thousands of these pans through the dishwasher. those pan start out silver btw
the sauce recipe (since yum foods has owned phut) is literally a HFCS tomato paste concentrate that gets poured into a big 15 gallon bucket and then you add i believe 3:1 parts water. its also the exact same sauce as the marinara cups if you want the sauce standalone