Homemade Pizza Hut Original Pan Deep Dish Pizza Recipe

Our whole family loves Pizza Hut.  It was always a big deal when our parents brought Pizza Hut home rather than a frozen pizza or $5 special they picked up on their way home.  We recreated Pizza Hut’s Original Pan Pizza at home and it was a big hit!
Homemade Pizza Hut Original Pan Deep Dish Pizza Recipe
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  • 1 1/3 cup warm water (105 degrees F)
  • 1/4 cup non-fat dry milk
  • 1/2 teaspoon salt
  • 4 cups flour
  • 1 tablespoon sugar
  • 1 package dry yeast
  • 2 tablespoons vegetable oil (for dough)
  • Sauce:
  • 1 can (8 ounce size) tomato sauce
  • 1 teaspoon dry oregano
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon garlic salt
  • Other Ingredients:
  • Mozzarella cheese, shredded (2-3 cups)
  • Desired toppings
  • 9 Tbl. vegetable oil (3 Tbl. per pan, or less if preferred)
  • Butter flavored cooking spray


  1. Dough:
  2. 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.
  3. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Tbl. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
  4. Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
  5. Sauce:
  6. Combine tomato sauce, oregano, marjoram, basil and garlic salt.
  7. Preheat oven to 475 degrees F.
  8. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1/4 c. 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 1/2 c. mozzarella cheese (or as much as you prefer). Cook until cheese is bubbling and outer crust is brown (between 10-15 minutes).



4273 cal


223 g


399 g


162 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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47 Responses to “Homemade Pizza Hut Original Pan Deep Dish Pizza Recipe”

  1. I don't know where you live, but if you have a Kroger/Fred Meyer/ Fry's/ Smith's near you, try this tip. (They are all owned by the same company.) I have found that everyone thinks my pizza tastes more like take-out when I use their store brand shredded cheese that is called "Italian Blend". I think Kraft may have Italian blend as well. Can't wait to try this recipe!
  2. I just used your dough and added my own toppings (bbq chicken pizza!), and it was fantastic. I didn't have any dehydrated milk (or liquid milk, it was a clean out the fridge dinner), so I added a tablespoon or so of cream cheese. I will experiment further to determine how much that changed the dough flavor, but it was pretty excellent!
  3. This works even better if you use a cast-iron skillet instead of cake pans, and if you put a couple of pizza stones in the oven. Our oven has four levels for racks, so I put a pizza stone on the lowest rack and one on the top rack. Then the pizza goes on the second rack from the bottom. You have to pull it out a little to see if it's done, but with a good preheat, it makes for even heat distribution.
  4. My family loves this recipe! I've made a few alterations. I use the cast iron pans, and be sure to use 3 tablespoons of oil per pan. (I use olive oil instead of vegetable oil wherever it calls for oil.) I also added a clove of garlic with a garlic press to the dough, and a teaspoon of onion powder. Instead of hand kneading, I use the dough hook on my kitchen aid mixer and let the mixer knead for me.
  5. I have made this several times now and even shared it with friends. And it IS THE ABSOLUTE BEST RECIPE I HAVE VER FOUND, and yes it defintely does taste just like Pizza Hut!! Thank you ! Thank you ! THANK - YOU so much for sharing this GREAT AWESOME RECIPE!!! I have even used it to make Garlic Cheese Bread- and it is just wonderful too!! Thanks again!
  6. Meghan
    Does it seem like the dough has too much flour in it? I usually just add till it comes off the sides but I was distracted and added almost all the flour this time, and it seems really dense. Hoping it will still make good crust!
  7. William
    Love the photo of you guys! Cool background as well. My wife and I dabble in photography. I am definitely going to try this. Love the idea of garlic in the dough and using olive oil from Deborah. Thank you so much
  8. Bunny Guido
    I've made pizzas for years. From my experience you can freeze any pizza dough. With 5 children, we went through a lot of homemade pizza. I used to roll out the dough (or use your hands to shape it), put some sauce on top, (this stops the dough from shrinking while in the oven), par-bake it, cool completely, freeze until firm, remove from pan, then wrap and freeze. I'd make 10 pizzas at a time. All the major dough work is done in one day and on other days all I had to do was thaw out the other pizzas, add a little more sauce and toppings and bake. Also, if you use a dark pan, your pizza dough will brown quicker. Now days I bake my pizzas directly on my baking stone with no pan.
  9. Angela
    Hi.... I am a huge fan! I have bought all your books and nothing fails but tonight I don't know what I did wrong. It was so painful to knead the dough and then impossible to roll. I saved the dough in cling wrap as I am hoping you have a suggestion. What would I have done wrong? I used Quick-Rise Instant Yeast and followed everything perfectly. I kneaded the dough by hands. So tough! Thanks for your help
  10. Alyssa
    This is a great pizza crust recipe! I've made it twice now for my family and they loved it.:) I have to say that this one is a perfect replica of the Olive Garden pizza crust though, it's slightly different from the Pizza Hut one. We think its better though.:)
  11. This is an EXCELLENT recipe and does taste very much like the original Pizza Hut pan pizza. Probably even better. I made it in a food processor with instant (fast rise) yeast and found that about 3 1/2 cups of all purpose flour was perfect. Flour moisture content can vary according to where you live and the weather conditions. I live at sea level. Stop adding flour when the dough starts pulling away from the food processor sides. Process for about a minute longer to knead. I did triple the amount of salt required in the recipe to match the flavor of the original (which had quite a high sodium content). I divided the dough into two parts to make two pizzas and it was perfect. I preheated the oven for an hour and placed the pan directly on the stone for about the first 7 minutes or so. You will notice the oil bubbling around the sides energetically. Then move the pizza up to a top rack to finish cooking. This dough is also great for foccacia and Detroit-style pizza.

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