Pizza uses garlic butter on the edge of the pizza crust. Also pizza hut oils the pans the night before and makes the dough the same day as they use it. They also activate the yeast first
😂😂you can see the confusion 18:39 . Love this video. I made a copycat Pizza Hut pizza with another tutorial but I will be trying this recipe and letting mines proof for longer so the flavor really get into it. Thank you for posting.✨
haha yes I cut so many perfectly and the one I try to film I totally mess it up. I have made a few tweeks to the recipe and prep method to make it even better, I might make another video
Well done. Ive heard that the fairydust contains equal parts parmesan oregano and msg. I think Ive heard someone say that italian sallad seasoning is better than oregano for the fairy dust. But any way that was a very nice pizza hut replica.
I love this video. From the Klingon war crime to the chills and shivers at the end that this pizza invoked in your soul. I'm using your new dough recipe from your newer video but came back here for the sauce inspiration. I'll comment on how it came out on your newer video. I just forgot about the highlights from this one and had to comment. Keep up the pizza perfecting. BTW, i'm going to heat my pizza stone in the over at 485F for an hour and put the pan on top of it. Have you tried a method using a pizza stone? If you have tried a pizza stone and read this comment in the next couple of hours, please let me know if I shouldn't try it and why. I hope it helps drive the baking of the bottom crust like you are doing by turning the over up to 485 right before putting it in just in a pan on the shelf. Other than the stone I plan to do the low broil the high broil method you suggest after 3 mins on the stone at 485F.
I loved this comment thx for watching. I have found that the stone does not back the bottom as much but maybe if i pre heat it longer. If i use my pizza steel it over cooks the bottom. I hope it was good. I have found the cheese brand mades a big difference in the final look of the cheese melt
I give you an A for effort but being a former employee back in the 80’s we didn’t make it like that ( everything now comes premade) but it’s nothing like fresh dough btw 1cup of cheese for small 2 cup for medium and 3 cups for a large 😊 nice video though
I noticed on your website you call for bread flour instead of all purpose. You have any plans to make a new video in the future? Would love to see how it's changed over time. Thanks
Is that the Amazon basics scale? I was looking into getting a scale and that looks like it but I read it’s not accurate with small grams and you have to pour ingredients slow?
@@AllMyHobbies I bought the escali primo it works great btw I used your guide and it turned out great! I wish I could get the crust fried but other than that it’s good
Well if you ever watch the pros do it they do it like that too you have to commit to it. And its just fun i totally messed it up because i was filming and it got me flustered
as an ex mployee who made the dough every morning you are way off. there is no oil or fat added to the dough. powder milkmust be used and about two to three times the amount of water,the dough should not need to be kneaded and should be loose when taken out and the water must be 105degrees. the dough is proofed ina warm place until half way up a steel pan ,there is no second proof.then put in the fridge to retard the proofing. after three hours in the fridge it can be used the dough should be discarded after 6 hours. Don't call this pizza hut like dough it's sacrilegious.
Do you happen to have the amounts of flour and other ingredients? Like the yeast, water, salt, milk powder, etc…? Or was the dough made in large batches? And was it just mixed until combined (not kneaded for 10 minutes?) is that what you’re saying?
Thx yes I have changed my process a good amount I will try to make another video with the changes i think its even closer. Any tips you can pass along would be great
I learned some things here that are good, but there are things that are just wrong too. It seems to be a guessing game with all of the PH pan pizza videos posted. I've watched PH countless times over the last 40 years spray the living daylights out of the whole pan with that butter spray before adding the dough. I never seen them adding any kind of oil. It's the same with their breadsticks....
I’ve never worked at Pizza Hut/Dominoes and I can clearly tell you those ingredients are way off 😂, I worked at Caesar’s , even the finished product looks nothing like a Pizza Hut Pan , you should be ashamed of yourself to use Pizza Hut name to attract traffic to your page , your ingredients and product are way off
80s pan pizza the best
Pizza uses garlic butter on the edge of the pizza crust. Also pizza hut oils the pans the night before and makes the dough the same day as they use it. They also activate the yeast first
😂😂you can see the confusion 18:39 . Love this video. I made a copycat Pizza Hut pizza with another tutorial but I will be trying this recipe and letting mines proof for longer so the flavor really get into it. Thank you for posting.✨
haha yes I cut so many perfectly and the one I try to film I totally mess it up. I have made a few tweeks to the recipe and prep method to make it even better, I might make another video
@@AllMyHobbies would like to see the tweets you made. Will be trying this soon. Thanks for the video!
Well done. Ive heard that the fairydust contains equal parts parmesan oregano and msg. I think Ive heard someone say that italian sallad seasoning is better than oregano for the fairy dust. But any way that was a very nice pizza hut replica.
If you get good enough at kneading, you can do it faster than the mixer :P
Wow, that looks and sounds just like it! I will be trying this, thanks!
Have fun!
I love this video. From the Klingon war crime to the chills and shivers at the end that this pizza invoked in your soul. I'm using your new dough recipe from your newer video but came back here for the sauce inspiration. I'll comment on how it came out on your newer video. I just forgot about the highlights from this one and had to comment. Keep up the pizza perfecting.
BTW, i'm going to heat my pizza stone in the over at 485F for an hour and put the pan on top of it. Have you tried a method using a pizza stone? If you have tried a pizza stone and read this comment in the next couple of hours, please let me know if I shouldn't try it and why. I hope it helps drive the baking of the bottom crust like you are doing by turning the over up to 485 right before putting it in just in a pan on the shelf. Other than the stone I plan to do the low broil the high broil method you suggest after 3 mins on the stone at 485F.
I loved this comment thx for watching. I have found that the stone does not back the bottom as much but maybe if i pre heat it longer. If i use my pizza steel it over cooks the bottom. I hope it was good. I have found the cheese brand mades a big difference in the final look of the cheese melt
I give you an A for effort but being a former employee back in the 80’s we didn’t make it like that ( everything now comes premade) but it’s nothing like fresh dough btw 1cup of cheese for small 2 cup for medium and 3 cups for a large 😊 nice video though
I noticed on your website you call for bread flour instead of all purpose. You have any plans to make a new video in the future? Would love to see how it's changed over time. Thanks
Nice video, i will definitely try out this recipe😎👍
19:38 had me 😂
Which cheese do you use?
Is that the Amazon basics scale? I was looking into getting a scale and that looks like it but I read it’s not accurate with small grams and you have to pour ingredients slow?
Yes it is my old one broke so i picked that one up. Its fine its not super responsive but good enough for this has worked well for over a year for me
@@AllMyHobbies I bought the escali primo it works great btw I used your guide and it turned out great! I wish I could get the crust fried but other than that it’s good
Are you the guy that makes Chili in that office show?
Why did you say 354grams of milk and only add 254 grams????
you cut that pizza like it made you mad. klingon style
Well if you ever watch the pros do it they do it like that too you have to commit to it. And its just fun i totally messed it up because i was filming and it got me flustered
as an ex mployee who made the dough every morning you are way off. there is no oil or fat added to the dough. powder milkmust be used and about two to three times the amount of water,the dough should not need to be kneaded and should be loose when taken out and the water must be 105degrees. the dough is proofed ina warm place until half way up a steel pan ,there is no second proof.then put in the fridge to retard the proofing. after three hours in the fridge it can be used the dough should be discarded after 6 hours. Don't call this pizza hut like dough it's sacrilegious.
Do you happen to have the amounts of flour and other ingredients? Like the yeast, water, salt, milk powder, etc…? Or was the dough made in large batches? And was it just mixed until combined (not kneaded for 10 minutes?) is that what you’re saying?
@meghanflahertyruhl7148 when I made the dough many years ago the only thing we measured was the flour and water. Every thing else came in a pack.
Would you be willing to share with me exactly how you made it?
Sorry not every pizza hut has the same recipe
that ain't the way we did it at Pizza Hut .. I ought to know -- I was the mgr ....
Thx yes I have changed my process a good amount I will try to make another video with the changes i think its even closer. Any tips you can pass along would be great
I learned some things here that are good, but there are things that are just wrong too. It seems to be a guessing game with all of the PH pan pizza videos posted. I've watched PH countless times over the last 40 years spray the living daylights out of the whole pan with that butter spray before adding the dough. I never seen them adding any kind of oil. It's the same with their breadsticks....
You go from grams to ounces…decide!
Next time use an axe to cut that pizza😁
Does it give you the same after effects as the REAL Pizza hut? 💩
Haha that has to be one the best comments I have ever got. No not for me! So i guess its not a perfect copy
If pizza gives you the shits maybe it's time to see a doctor? That's not normal.
OMG are y'all for real 🤷♀️🙄
Definitely butchered that cut
I’ve never worked at Pizza Hut/Dominoes and I can clearly tell you those ingredients are way off 😂, I worked at Caesar’s , even the finished product looks nothing like a Pizza Hut Pan , you should be ashamed of yourself to use Pizza Hut name to attract traffic to your page , your ingredients and product are way off
Little Caesar's has stepped up their game! A few months ago we got a square pizza called "The Detroit Style" omg it was delicious!
not even close