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PIZZA HUT ORIGINAL PAN PIZZA
Sauce
1 (8 oz.) can tomato sauce
1 tsp. dry oregano
1/2 tsp. marjoram
1/2 tsp. dry basil
1/2 tsp. garlic salt
Combine and let sit for 1 hour.
Dough
1 1/3 C. warm water (105ºF)
1/4 C. non-fat dry milk
1/2 tsp. salt
4 C. flour
1 T. granulated sugar
1 pkg. dry yeast
2 T. vegetable oil (for dough)
9 oz. vegetable oil (3 oz. per pan)
Butter-flavored Pam
Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for two minutes.
Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls.
Put 3 oz. of oil in each of three 9-inch cake pans, making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
For each 9-inch pizza
Preheat oven to 475ºF.
Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge.
Distribute 1 1/2 ounces shredded mozzarella cheese on sauce.
Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef)
Top with 3 ounces mozzarella cheese.
Cook until cheese is bubbling and outer crust is brown. Cut into six slices.
Servings: 2