Earlier this week I came across a listing for a bunch of Pizza Hut pizza pans. While it’s not always very well executed, I enjoy Pizza Hut’s pan pizza, so I bought the pizza pans, thinking it would be fun to do a pan pizza pop-up at my pizzeria.
Our pizzeria is a wood fired pizza joint, so we’re not very well equipped for this style of pizza but I managed to bake off a few pretty good pan pizzas in our convection oven this afternoon.
The dough is 50% bread flour, 25% AP, 15% semolina, and 10% whole wheat flour. All flours except the semolina are from a local mill, Hayden Flour Mills. I added a bit of olive oil and sugar to the dough, neither of which is in our wood fired pizza dough.
I par baked the dough in the convection oven, just long enough for the dough to set. Then topped it, then back in the oven. I need to add more oil or butter to the pan next time because they didn’t turn out as crispy and greasy as I would like for a pan pizza. Either way, it was a lot of fun and I look forward to making more!
by myke5k