Get my Cookbooks! Copycat Pizza Hut Personal Pan Pizza
Now you can make your Pizza Hut personal pan pizza at home! This dough comes together easily and can be made up to 4 days ahead or even frozen for future use! Add your favorite pizza toppings and enjoy every bite of that golden, buttery crust!
Love pizza? Try my BBQ Chicken Pizza and my Grilled Flatbread Pizza recipes next!
I have been obsessed with Pizza Hut’s personal pan pizzas since I was in like, third grade. And I haven’t grown out of it a bit! I’m psyched to have this recipe, it’s definitely a keeper. I’ll tell you about making this dough ahead of time, how to freeze it, what pans you can use, and I’ll even throw in a Copycat Pizza Hut Pizza sauce recipe!
You’ll have everything you need to know so that you can nail this pizza at home too! Let’s do this.
Pizza Hut Dough Ingredients
- All-Purpose Flour
- Olive Oil
- Active Dry Yeast
- Dry Milk- Omit if you don’t have it
- Salt
- Sugar
- Cornmeal- Optional. I’ve successfully made this with just some olive oil on the bottom of the pan.
- Butter- Optional. I like to brush melted butter on the finished pizza crust for even more flavor.
Water Temperature for Pizza Dough
- The temperature of the water that you use should be “warm“, or between 105 and 110°F.
- A candy thermometer can be used to test the temperature, otherwise just use your best judgement, the water should be warm but definitely not anywhere close to hot.
Size of Pizza Hut’s Personal Pan Pizzas
Pizza Hut’s pizzas are six-inches in size.
- These are the six-inch pans that I used, you’ll get six pizzas of that size with this recipe.
- You can also use eight-inch pizza pans to make three pizzas.
Making Pizza Dough Ahead of Time
Pizza dough tastes even better if you make it ahead of time.
- Once it’s finished rising, cover it with plastic wrap.
- Refrigerate it for up to four days.
- Let it come to room temperature before baking it.
Freezing Pizza Dough
Pizza dough freezes very well and makes for easy future meals.
- Make sure the dough has completely risen.
- Roll it into a ball and cover it with plastic wrap. Freeze for up to 3 months.
- Let it sit in the fridge overnight to defrost prior to using it.
Freezing Pizza Sauce
Extra homemade pizza sauce is great for freezing.
- Pouring the sauce into ice cube trays makes it easy to remove portion-sizes from the freezer. (Here’s a visual)
- Frozen pizza sauce is best if used within 6 months.
Try These Next!
- Penne Alla Vodka
- Copycat Olive Garden Zuppa Toscana Soup
- Copycat Texas Roadhouse Steak Rub
- Copycat Texas Roadhouse Rolls
- Gluten Free Pizza Crust
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Copycat Pizza Hut Personal Pan Pizza
Now you can make your favorite Pizza Hut personal pan pizzas from home! This dough comes together easily and can be made up to 4 days ahead or even frozen for future use! Add your favorite pizza toppings and enjoy every bite of that golden, buttery crust!
Ingredients
Copycat Pizza Hut Personal Pan Pizza
- 1 1/3 cups warm water, 105-110°F
- 1/4 cup Non-fat dry milk, okay to Omit if you don’t have it
- 1/2 teaspoon Salt
- 4 cups Flour
- 1 Tablespoons Sugar
- 1 package Active Dry yeast
- 2 Tablespoons olive oil for dough, plus more to grease pans.
- 2 Tablespoons melted butter, optional
- 8 oz. Mozzarella cheese, Grated
- Your favorite pizza toppings
Copycat Pizza Hut Pizza Sauce
- 15 oz. Tomato Sauce
- 1/4 cup water
- 1.5 teaspoons sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lemon juice
- 1 bay leaf
Instructions
Pizza Instructions
- Combine the sugar, dry milk, and yeast in a large mixing bowl.
- Add the warm water and mix well.
- Cover with plastic wrap and let it sit for 5 minutes.
- Add the salt and oil and stir to combine.
- Mix in the flour and stir until the flour is absorbed and a dough is formed. -The dough will be very sticky, this is good, don't add more flour.
- Use a stand mixer with a dough paddle attachment to stir for 10 minutes. You can also knead by hand on a flat surface.
- Divide the dough into equal parts and roll into balls. (3 balls for 8-inch pans, 6 balls for 6-inch pans.)
- Place the balls of dough in a warm place, (*see notes), and let it rise for an hour and a half.
- Preheat oven to 450 degrees.
- Take the risen dough and use a rolling pin to roll them into 6 or 8-inch circles.
- Use a paper towel to spread a bit of olive oil around the bottom and sides of the pizza pans, or sprinkle with a little bit of corn meal.
- Place the rolled dough into the pizza pans. No need to create a crust with your fingers, just leave the dough perfectly flat on the bottom of the pan, the crust will rise in the oven.
- Top the pizzas with pizza sauce, desired toppings, and shredded mozzarella cheese.
- Bake for about 15 minutes, until the cheese is hot and bubbly and the crust is golden brown.
- Brush the crusts with melted butter if desired and serve!
Sauce Instructions
- Combine all ingredients in a small saucepan.
- Bring to a boil, then decrease the heat to medium-low and let it simmer with a lid slightly cracked for 30-45 minutes, until desired thickness is obtained.
- Yields 2 cups. Any additional pizza sauce can be refrigerated for up to three days, or frozen for 6 months.
Notes
*If it's not particularly warm in the house, I'll heat my oven to 325 degrees and place the covered dough on the surface of my electric stove to rise. The heat from the oven helps create a warm environment that's great for dough-rising!
Making Pizza Dough Ahead of Time
Pizza dough tastes even better if you make it ahead of time.- Once it’s finished rising, cover it with plastic wrap.
- Refrigerate it for up to four days.
- Let it come to room temperature before baking it.
Freezing Pizza Dough
- Make sure the dough has completely risen.
- Roll it into a ball and cover it with plastic wrap. Freeze for up to 3 months.
- Let it sit in the fridge overnight to defrost prior to using it.
Nutrition
Calories: 481kcal, Carbohydrates: 75g, Protein: 23g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 1104mg, Potassium: 459mg, Fiber: 4g, Sugar: 9g, Vitamin A: 720IU, Vitamin C: 5.4mg, Calcium: 457mg, Iron: 5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Pizza Dough Recipe Source: Your Home Based Mom
Pizza Sauce Recipe Adapted From: Genius Kitchen
Can I par-bake the dough, I’m always afraid it not going to cook all the way
I haven’t tried it before, I’ll leave that up to you my friend! If you cool the recipe according to the instructions you shouldn’t need to worry about it! ❤️
I’m confused, you haven’t actually made this recipe before?
The question that the reader asked prior to that was “Can you parbake dough” and then she followed up with “I’m always afraid it not going to cook all the way”. My answer was to indicate that I haven’t tried par-baking it before. I can see how it looks confusing!
Can you parbake dough
Hi,
in the recipe of the pizza sauce i wonder what does you mean when you say “tomato sauce”. Passata, uncooked tomato juice. Also, is there a recipe for this in your website, because here in Greece it is difficult to find it. (Unless it’s just passata).
Thank you in advance
Hey Nikolas, here in the US we have “Hunt’s Tomato Sauce” which is really common in the pasta aisle, here is a link to what it is! I hope this helps! -Stephanie
Hi,
Have you got any idea how it could be adapted to use 3 cups flour?
Maybe 3 cups flour, 2 tsp sugar, 1 tsp salt, 1 tsp easy bake yeast, 1 cup water and 1/4 cup dry milk?
I use program 22 pizza dough on my bread machine.
I use a basic recipe that uses 3 cups flour, no milk, and it produces the perfect amount of dough to push out in a 14 inch crisper, and still have enough to fold over cheese ropes to form a stuffed dough.
You do get a soft crust, but it isn’t particular fluffy. Soft and deep pan / puffy to touch.
Pushing it into the corners of the crisper you get a true 14 inch pizza.
I like the light and fluffy crust at Pizza Hut.
Thanks
Hi Alan, unfortunately I am not sure how to make that adjustment. If you click on the number of servings that this recipe makes within the recipe card and drag it to the left to decrease the serving size (and thus the amount of flour), the ingredients adjust as well, but I can’t get it to land exactly on 3 cups of flour to determine the ratios of the other ingredients. It’s either just over or just under. You could however, make the amount as it states and freeze a small portion of it for an individual sized pizza another time? There’s also this online ingredient calculator that I found but it would take some time figuring out how to use it I think. I’m sorry I couldn’t be of more help!! -Stephanie
Fantastic! I have just the right pans already and what a great snack these will be for hubby while watching his football games. :} Me as well. :}
Do have a ?. What type of dough hook are you using. I haven’t seen anything like it.
Hi Colleen! To be totally honest, I don’t know what kind of dough hook it is and we just moved so the hook is in a box somewhere! I’m not generally a baker so dough hooks are not my forte, haha! 🙂
the recipe calls for one package active dry yeast..but how much is it in tea spoons can u tell? im not sure the size kf package would be same for me here.
One packet equals 2+1/4 teaspoons of yeast!
Looks good. I’m going to see about swapping a few ingredients (to make it low carb). Oh, and just an FYI, no, Pizza Hut does not use corn meal on the bottom of the pans. The pans only have oil pumped in (how much depends on size) and then the dough added (then put into a proofer to rise). I worked at Pizza Hut for many years (back in the day, LOLOL).
Hey Cammi!! Thanks for letting me know about the corn meal! I was misinformed by someone in that case, darn! Ummm how did you work there and not eat every single pizza that was made?! hahaha. I wouldn’t be able to do it! I hope you enjoy it, a low carb version sounds like a good plan! -Stephanie
Cornmeal as well as oil spray was actually used in the UK so I wonder if it might be country specific. Also the sauce ladel amount was about 2/3 of it’s US counterpart. So you are both right!!
Ah ha! Good to know, Jimbo!! Thanks for weighing in on that one! 🙂
to freeze this dough..does that mean after it has risen you punch it down and roll it into a ball to wrap and freeze. If so you can then put it into pan pizza size portions to freeze..right
Hi Teresa! I think either method that you mentioned above would work fine, I do the ball method and haven’t tried putting it in the pan but that should work!
Can’t wait to try this out! I’m not sure I want to buy pans just for doing these pizzas… but the recipe should also work great if you have cast iron skillets in smaller sizes. Pretty sure I have a 9 inch one around somewhere… thinking the dough would be split in half for that size?
Hi Mary Jo!! You might be able to split it into a third for that size, whatever you have extra you can freeze- see how it looks when you spread it out!! Enjoy!
Hi Stephanie,
Oh my gosh!!!! you are so right this is earth shattering:):) And I can’t wait to try them. I am curious about substituting either Almond or Coconut Flour in for the AP flour?? What are your thoughts on that?
Hey Gina! You *should* be able to sub an equal amount of Almond flour instead of all purpose. I haven’t tried it, but I don’t think you’ll run into any issues! Enjoy! !!!