The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Giordano's Famous Stuffed Deep Dish Pizza. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it, just the Pizza Hut Pan Pizza. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I even tried rising the dough slowly in the refrigerator for various lengths of time, as long as up to four days. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy, like an authentic pan pizza crust should be. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for my Pizza Hut Pan Pizza recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. I think it may have been thinner than what the original recipe suggests but that helped it get nice and crispy on the bottom (with a touch of bite in the center) the way we like it.The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. Well I decided to forge ahead with her pan pizza recipe and hope that this dough worked out somewhat “edibly”and it turned out perfectly for our tastebuds. I had made the GF Artisan Bread dough two days prior (the bread was wonderful!) and wanted to use the remaining dough I left “fermenting” in the frig for tonight’s pizza crust. Once I saw that this was recommended with Kim’s GF English Muffin dough recipe, my heart sank. Typical of me, I didn’t read through all of the instructions BEFORE setting out to make this recipe. Thank you for your amazing #glutenfreeflour blends and #glutenfreerecipes So this AH-MAZING #glutenfree #panpizza happened tonight Bring it up to room temp/lukewarm to save time. If you use milk straight out of the fridge, it takes a lot longer for the yeast to get active. *I know a lot of ppl are keen on this already, but throwing extra cast irons you have laying around in the oven while preheating and baking is a great way to retain high heat. Also, 10 min was just about the perfect amount of time for toppings to get golden brown. The crux here is that the hydration point is so high that as long as you are in the 17-23 min range of total bake time, you don’t need to worry about burning the bottom, and will basically always be erring on the side of soggy. The upside was that I finished the bottom of underdone slices in a stovetop skillet and got an insanely nice crisp on the bottom. I did use a sheet tray so this may be an added variable, but it was still soggy in the middle. I did 7 minutes of dough alone, take out to add toppings, finish for 10 min. Also, using cast irons means longer retained heat, but also slower up to temperature times, meaning you should preheat the cast iron before pouring in the batter.
Since the dough is more like a batter, you should give it time to bake by itself before topping (in lieu of the stovetop suggestion). Instructions here are SOO CLOSE to the mark.
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