Pizza Hut-Style Pan Pizza (Lehmann Formula)
Tom Lehmann's classic pan-pizza formula at 58% hydration, enriched with a little sugar and oil for that fried, golden bottom. Balled, cold-stacked overnight, then sheeted into a generously oiled deep-dish pan and proofed before baking.
Tom Lehmann's classic pan-pizza formula at 58% hydration, enriched with a little sugar and oil for that fried, golden bottom. Balled, cold-stacked overnight, then sheeted into a generously oiled deep-dish pan and proofed before baking.
Ingredients
Method
Mix all dough ingredients until smooth, then divide and form into balls.
Wipe each ball with oil and stack in the cooler for about 2 hours, then de-stack and refrigerate to use the following day.
Pull the dough from the fridge and let it warm at room temperature for 1 to 2 hours.
Generously oil a deep-dish pan, then sheet or press the dough to fit and lay it in the pan.
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