Copycat Pizza Hut Supreme Pan Pizza

Why You’ll Love This Recipe

• Buttery, pan-proofed dough with a shallow-fried, frico-edged crust that tastes like your favorite pan pizza parlor.
• Lightly sweet, herby red sauce that balances rich cheese and savory meats.
• Edge-to-edge mozzarella for that caramelized cheese ring and gooey pull.
• Loaded Supreme toppings treated right for maximum flavor and minimal sogginess.

Grocery List

• Produce: Green bell pepper, yellow onion, cremini mushrooms, fresh basil or parsley (optional garnish)
• Dairy: Low-moisture whole-milk mozzarella, Parmesan (or Romano), unsalted butter, nonfat dry milk (optional)
• Pantry: Bread flour, instant yeast, sugar, kosher salt, tomato sauce, tomato paste, dried oregano, dried basil, dried thyme, garlic powder, onion powder, black pepper, red pepper flakes, neutral oil, olive oil; Meat/Deli: pepperoni, Italian sausage; Canned: sliced black olives

Full Ingredients

Buttery Pan Dough (makes 1 x 12-inch pizza)

• Bread flour: 2 3/4 cups (350 g)
• Instant yeast: 1 1/2 tsp (5 g)
• Sugar: 2 tsp (8 g)
• Kosher salt: 1 1/4 tsp (7 g)
• Nonfat dry milk (optional but classic): 1 tbsp (8 g)
• Warm water (105–110°F / 40–43°C): 230 ml
• Neutral oil (for dough): 1 tbsp (15 ml)
• Unsalted butter, melted (for dough): 1 tbsp (14 g)

Pan & Finishing

• Neutral oil (for pan): 3 tbsp (45 ml)
• Unsalted butter (for pan): 1 tbsp (14 g)
• Unsalted butter, melted (to brush post-bake): 1 tbsp (14 g)

Lightly Sweet Herbed Red Sauce

• Tomato sauce (plain): 1 cup (240 ml)
• Tomato paste: 1 tbsp (16 g)
• Sugar: 1 1/2 tsp (6 g)
• Kosher salt: 1/2 tsp (3 g), to taste
• Dried oregano: 1 tsp
• Dried basil: 1 tsp
• Garlic powder: 1/2 tsp
• Onion powder: 1/2 tsp
• Dried thyme: 1/4 tsp
• Freshly ground black pepper: 1/4 tsp
• Pinch red pepper flakes (optional)
• Olive oil: 1 tsp (optional, for body)

Cheese & Toppings

• Low-moisture whole-milk mozzarella, shredded: 12 oz (340 g)
• Parmesan (or Romano), finely grated: 2 tbsp (10 g)
• Pepperoni: 24–30 slices (~2.5 oz / 70 g)
• Italian sausage (mild or hot), casing removed: 6 oz (170 g)
• Green bell pepper, diced 1/2-inch: 1/2 medium
• Yellow onion, thinly sliced: 1/2 small
• Cremini mushrooms, sliced: 4 oz (115 g)
• Black olives, sliced: 1/3 cup (50 g)

Step-by-Step Instructions

Step 1: Mix the buttery pan dough

In a large bowl, whisk together bread flour, instant yeast, sugar, salt, and dry milk (if using). Add warm water, 1 tbsp neutral oil, and 1 tbsp melted butter. Stir with a spoon until shaggy, then knead by hand 5 minutes (or in a mixer with dough hook on medium-low for 4 minutes) until smooth and slightly tacky. Cover and rest 10 minutes to relax the gluten.

Step 2: First rise (bulk)

Form the dough into a ball, lightly oil the bowl, and cover. Let rise at warm room temperature (75–80°F / 24–27°C) until roughly doubled, 45–60 minutes. If your kitchen is cool, give it up to 75 minutes.

Step 3: Prepare the pan and pan-proof the dough

Grease a 12-inch cast-iron skillet or 12-inch round cake pan with 3 tbsp neutral oil. Dot the perimeter with 1 tbsp butter. Place the dough in the center and press outward with oiled fingertips to stretch toward the edges. If it springs back, rest 5 minutes and press again. Cover and proof 60–90 minutes until the dough is puffy, reaching the pan edge and about 3/4–1 inch thick.

About 45 minutes before baking, position a rack in the lower-middle of the oven and preheat to 475°F (246°C). If you own a baking stone or steel, set it on that rack and preheat the full 45 minutes for a crisper bottom.

Step 4: Make the lightly sweet herbed red sauce

Combine tomato sauce, tomato paste, sugar, salt, oregano, basil, garlic powder, onion powder, thyme, black pepper, red pepper flakes (if using), and olive oil in a small saucepan. Simmer over medium-low, stirring occasionally, until slightly thickened, 12–15 minutes. Cool to lukewarm so it does not deflate the dough.

Step 5: Pre-cook toppings to manage moisture

In a skillet over medium heat, brown the sausage in small marble-sized pieces until no pink remains, 4–5 minutes; drain on paper towels. In the same skillet (no extra oil), sauté the mushrooms 3–4 minutes to release moisture; add peppers for the last 1 minute. Season lightly with salt, then blot vegetables well. Keep pepperoni dry; if very greasy, microwave 20–30 seconds on a paper towel.

Step 6: Assemble edge-to-edge

Spread about 2/3 cup sauce over the dough, stopping 1/2 inch from the rim. Scatter shredded mozzarella all the way to the pan’s edge—this creates the signature caramelized cheese ring. Distribute pepperoni, sausage, peppers, onions, mushrooms, and olives evenly. Finish with 2 tbsp grated Parmesan.

Step 7: Bake until bubbling with a fried-edge crust

Optional but great for a fried bottom: set the pan on a burner over medium heat for 2 minutes until you see faint sizzling at the edges. Transfer the pan to the oven (ideally onto the hot stone/steel). Bake 13–16 minutes, rotating once, until the cheese is bubbling, the pepperoni edges are crisp, and the crust is deep golden brown. For extra color, broil 30–60 seconds, watching closely.

Cool 2–3 minutes. Run a thin spatula around the pan to loosen the frico-edged crust. Lift the pizza out to a wire rack. Brush the rim with 1 tbsp melted butter. Slice into 8 pieces and serve with any extra sauce.

Pro Tips

• Edge-to-edge cheese is the move—let it touch the pan for that lacy, caramelized frico ring.
• Use low-moisture whole-milk mozzarella; fresh mozzarella releases too much water.
• Pre-cooking mushrooms and sausage keeps the crust from getting soggy and concentrates flavor.
• A preheated stone/steel under the pan dramatically improves bottom crispness.
• For deeper flavor, cold-proof the dough: after Step 1, refrigerate 12–24 hours, then proceed with Steps 2–3 (allow extra time to warm and rise).

Variations

• Spicy Supreme: Add sliced pickled jalapeños and use hot Italian sausage; finish with a drizzle of hot honey.
• Veggie Deluxe: Skip meats; add extra peppers, onions, mushrooms, black olives, and artichoke hearts (well-drained, patted dry).
• Cheese Lovers: Blend mozzarella with 1 cup provolone and 1/2 cup mild white cheddar for a fuller pizzeria-style melt.

Storage & Make-Ahead

Leftovers keep 3–4 days refrigerated. Reheat on a preheated sheet pan at 400°F (204°C) for 8–10 minutes, in a skillet over medium heat with a lid for 4–6 minutes, or in an air fryer at 350°F (177°C) for 4–5 minutes. Sauce can be refrigerated up to 1 week or frozen up to 3 months. Dough can be cold-proofed 24 hours (Step 1), or frozen after first rise (Step 2): oil lightly, wrap well, freeze up to 2 months; thaw overnight in the fridge, then bring to room temp and continue with Step 3.

Nutrition (per serving)

Approximate per slice (1/8 pizza): 480–520 calories; 24 g protein; 32 g fat; 35 g carbohydrates; 2 g fiber; 1050 mg sodium. Values will vary based on brands and exact toppings.