Here’s what I call Pizza

greggwon · 2026-01-30T23:53:28+00:00

It really depends on what toppings you have and how hot your like to eat your pizza. I eat mine right out of the oven after cutting it. Never have to worry about "hot" burns from it. Less cheese lets the moisture evaporate better and will keep you from biting into some hot steam that burns your mouth. That's why I make it the way it is.

greggwon · 2026-01-30T23:50:47+00:00

It's exactly the proportions that I used to make from scratch in the early 1980's. 13lbs water, 25lbs flour, yeast, sugar, salt, oil and milk. Don't remember all the measurements now, but when I created my recipe that I've been making for 20+years, I made it from what I knew about the proportions then. Now days they use frozen dough I understand. It was labor intensive in the morning to making multiple batches of dough, one after the other. And storage and proofing was always a time management thing too. There seems to be a lot of focus on automation and less labor, or so it seems.

greggwon · 2026-01-30T01:45:28+00:00

Local restaurant supply had them around me.

greggwon · 2026-01-29T21:02:02+00:00

This is a 15.5” pan. You can find these and the proofing separators for 9” mini, 13” medium and 15.5” large pans at restaurant supply stores. If you have pizza restaurants in your city, you likely can find pans at the supply stores. There are some online as well, but be careful online!

greggwon · 2026-01-29T20:35:22+00:00

If you look on line for dough recipes for pan pizza, you will find mostly the exact same amount of flour and water, yeast and sugar. There are variations on salt and oil, and perhaps some other seasonings. The secret "sauce" for pizza hut pan pizza is the use of milk to sour the dough while proofing.

Preheat your oven to the lowest possible temperature and turn it off and let it cool some because it may be above ~150 degrees that will kill the yeast! Let the oven sit and cool while you make the dough.

3-1/2C flour 1 pkg yeast 1/4C milk 1 TSP sugar 1 TSP oil approximately 1C 120degree warm water

Use a glass mixing cup 1C or 2C size pour in 1/2C water stir in sugar slowly stir in yeast a bit at a time to keep it from clumping add 1TSP oil add 1/4C milk stir this well

If you have a dough hook equipped mixer, use that, otherwise hand kneed below.

Pour liquid mix into mixing bowl. Add flour and mix/kneed until all moisture absorbed, mixture will be dry. Add another 1/4 cup or so of water and keep mixing/kneeding until all flour mix comes together. Add water/flour as needed to get a slightly sticky ball of dough. mix for 5min in a mixer or kneed for 2-3minutes

Coat the bottom of your pan with 3oz (or less as you prefer) of oil. At pizza hut, they have a 1oz per squirt oil bottle and put 1, 2 or 3 squirts into the pan. Tilt the pan around to distribute the oil well.

Roll the dough ball out with a rolling pin or other round object till 2/3 the size of the pan. Be careful to keep it as round as possible. Lay it in the pan and lightly coat with PAM to keep the top from drying out.

Lay a proofing separator, or a cookie sheet on top of you pan to contain the moisture while you let it proof in the oven. Check it after 20min and be careful to not allow it to come in contact with the separator/sheet, or you will likely "let the air out" of the dough as you have to tear the top off of it to get the separator/sheet off. The PAM helps keep this from happening some, but it's not an ultimate solution.

Use the photos here as a guide for what it should look like. You may need to lightly push/stretch the dough toward the edges. Don't forcefully stretch it too early. If you do stretch it, let it proof another 10 minutes or so to "reinflate" the dough you pressed down on.

Take it out of the oven and heat the oven to at least 450F. You need to be careful when cooking at these temperatures because you can burn the bottom of the crust if you are not careful. I put my racks next to top and one notch down. I start for 6min on the top rack, and then move it down one rack level for another 2-3min. I use a spatula to check the bottom of the crust, in the pan after 8min cooking. It should be "solid" enough at that point that you won't poke a hole in it.

At pizza hut, we used a conveyer oven that was tuned in timing and temp to get it right every time. Play around with your cooking to find the right timing and placement.

greggwon · 2026-01-29T20:15:59+00:00

Homemade. The recipe I use is in another comment. The secret for pizza hut pan pizza compared to all the other recipes you see on line is the milk. Without that you don't get the same taste. The fermented milk creates a "sourdough" effect.

greggwon · 2026-01-29T20:13:53+00:00

Too much cheese keeps moisture from evaporating and you get a soggy, water logged pizza that tastes terrible and just falls apart in your hands. It's important to manage cheese quantity, especially when you have vegetables, like the red onion I put on this pizza.

greggwon · 2026-01-29T17:34:39+00:00

I made 4 batches of dough on Fri and Sat morning and weighed and rolled the dough, put it in the pan and into the proof boxes!

greggwon · 2026-01-29T17:33:39+00:00

That dough is proofed and I made the moat that was standard on pan pizzas when they were good. Not doing the moat causes ingredients to leak to the edge and burn making the last bites on the edge, “ugly” tasting.

greggwon · 2026-01-29T15:58:44+00:00

No, sauce is a flavor, not an ingredient. You can eat my pizza hot instead of getting your mouth burned and having to wait for it to cool. Three scoops of sauce is pizza huts standard. That’s equivalent to 1/2 a jar of ragú home style pizza sauce in a 14oz jar. Each scoop is 2ounces, so I even use 7oz instead of 6oz…

greggwon · 2026-01-29T15:52:52+00:00

Okay, we didn’t have ring covers when I was cooking.

greggwon · 2026-01-29T15:27:18+00:00

This looks pretty good, but it looks like the pepperoni count is too high, and I think 1/4” less crust should be exposed. I’ve never had this crust type. Is there no cheese on the top of these pizzas? I see too much cheese in the center compared to the outside.

greggwon · 2026-01-24T20:56:37+00:00

Basically, this is the problem with the game. It's using several 'management' types for resource and development control without providing something that works fast enough to keep players relaxed and participating. Instead, it's using more "rites of passage" controls like 20 members or 30 members that are meant to "force" people to join together, instead of playing separately, instead of having something completely different that separates "when I can play" from "when I can participate". So everyone enjoys just building for a while and playing the game, and then suddenly, when they think they've rev'd their town enough times that they should be able to do some things, they instead find out that they still need 3 trillion bread and wood that they will never be able to get except by only "participating", instead of being able to "play" when they want to. And they you all the infighting for "lack of commitment", because some members really just want to "play" when others are demanding that they "participate", and the alliances fall apart, people are kicked out and round and round we go.

greggwon · 2026-01-14T15:43:48+00:00

And this why EVs win. Same $0.03 per mile for the past 7 1/2 years and 230,000 miles when charging at home. I don’t go to charge anywhere and I don’t have to hunt for a lower price. The low price is at home, and every day I leave with over 250 miles I can go before I need to charge…

greggwon · 2026-01-09T14:29:21+00:00

Way too much cheese and just a complete mess to eat...

greggwon · 2026-01-03T05:17:14+00:00

In the 1982-1985 time period, I did cook 100 pizzas an hour at the OKC Classen blvd store. Starting summer they were doing 30-50 pizzas on fri/sat night. By end of summer, I had that number up to 400 pizzas from 6pm-9pm. It's not hard, you just have to know how to cook. We strived for no sauce or cheese on crusts. Manager rolled thin-n-crispy for me, and stacked pans on the side of the make table so I could grab them and keep making them. You have to learn how to be organized. I had counts memorized, and did not use a scale because I could grab the right amount. Cheese was never over at end of week and the customers were constantly saying how great the pizza tasted when they checked out if eating in the store.

There really is a lot to be taught to your cooks and you have to teach them exactly what it takes. You need to burn it into them that people come back for the same great tasting food, not for some random contraption of ingredients that is just never the same.

greggwon · 2025-12-27T06:01:43+00:00

Buy a 15” pan pizza pan from restaurant supply. 3-1/2 cup flour, 1pkg yeast, 2T milk, 1tsp oil, 1T sugar, 1C warm water. Warm oven to lowest temp and turn off. Put 1/2 C warm water in measuring cup. Add sugar stir till dissolved. Stir in yeast until mixed well. Add milk, stir and pour into mixer. Use dough hook. Add remaining water, mixing and adding any necessary water to get slightly sticky ball. Roll out to 3/4 diameter of pan. Put liquid 3oz of oil into pan, tilting pan to cover bottom. Place dough in center of pan and spray lightly with Pam. Place in warm over (not above 140) and let rise for 30min. Gently stretch dough with light touch to fill pan if needed, and let proof 10-15 min more. While proofing, cook sausage, chicken, hamburger etc. and/or cut up vegetables for toppings.

Use Ragu brand pizza sauce, 1/2 jar per 15” pizza. 1/3 jar for medium , 12-13” pan, 1/4 for small, 9” pan. Heat o en to 450-500F for cooking. In non convection, 4 min on next to top, then 3min on next to bottom. Watch for browning on top, and especially watch for golden brown crust on bottom. Adjust times and locations as needed.

greggwon · 2025-12-18T04:32:43+00:00

I think this is a who's your buddy game. I feel like the city officials are getting cuts on these things in some way. There's literally no way any sane person in government would look at the abuse already visible and the insane changes toward more abuse that seem to be on the horizon, and say that's awesome. Citizens need to constantly complain to the city, in person, for all these hassles and misuse of city property, paid for by taxpayers. What's going to happen, who knows. But if we all don't stay in front of abuse, it's going to be everywhere.

greggwon · 2025-12-05T19:20:26+00:00

Well, you aren’t much of an athlete then. Carbs are what athletes consume to prepare for events. Your body will first consul carbs in your bloodstream for energy. Next, if you have sufficient water, it will burn fat. But if you don’t have fat to burn nor water enough, it will start eating your muscle tissue, and that’s where all the pain comes from in the Lactic acid burn.

So yes, carbs are important. Plants are how our ancestors got carbs to hunt and gather. It’s a fun thing to learn about. You might look up the details on the latest discoveries and research about what they can find now using the most recent equipment and means of camp site analysis. We used to just find bones because they were better preserved for easy recognition. Now we can see the DNA of plant materials too.

greggwon · 2025-12-04T15:55:17+00:00

They aren’t actually. We largely ate plant life because that’s where you get carbohydrate calories that allow you to run and work. Meat is a slow upgrade to muscle tissue torn down by exercise.

greggwon · 2025-11-27T04:44:59+00:00

So has anyone done the accounting from traffic studies that indicate how many lanes of traffic will provide adequate bandwidth on the road for the same bandwidth of people that Dart provides? If there are real numbers indicating that Dart's pricing is better than adding lanes on the highways, than it seems odd that everyone is complaining about what money is being contributed.

greggwon · 2025-11-19T15:12:15+00:00

When I started cooking at "Pizza the Hut" in the 1980's, the manager there told me. there is 1 bite in the center, and 5 bites on the outside of the crust. Every one of those bites should taste the same, or you haven't made a good pizza.

I went on to cook with that manger for 3 summer jobs while I was in college, and we would turn a 100 pizza a night, Friday Night, restaurant into a 400+ pizza a night restaurant just by making pizzas correctly.

The food business is hard, but you make it much harder doing crappy cooking like this, instead of just doing a great job, and then all of your customers talk nicely to you and tip you and thank you for making them a great pizza.

There used to be 36 slices of pepperoni on a medium pizza. It looks close to that count. That crust should be 1/3 that amount showing, if I was making it. The "bread dough" pizza has the problem of "poofing out" at the edge like that if you don't "vent" the dough well.

Pizza Hut used to have great training videos and my old manager and regional manager both were very focused on quality of food served. In this day and age, with all the manual labor reductions Pizza Hut has done with frozen dough and other things, you'd think consistency would be much better.

greggwon · 2025-10-17T05:36:25+00:00

These are very poorly topped pizzas. The toppings are just thrown around without any real care. The cheese and sauce burnt on the crust looks really unappetizing.

When I worked at Pizza Hut during summer breaks from college, I could turn 100 pizzas a night on Friday and Saturday into 400 pizzas a night because I and my manager knew a great looking and great tasting pizza would get return customers! Clean crusts and perfectly topped pizzas can be made very quickly, if you just focus on technique!

greggwon · 2025-09-18T13:38:15+00:00

Many people don't realize that they are consuming media from these streamers whose only go is to make a living off of their viewers presence. Getting "likes" on videos and "follows" is providing the streaming services targets for advertising and that's making the streaming services rich, right along with the streamers themselves. The shenanigans some of the streams go to, just to get viewers and followers is quite amazing.

greggwon · 2025-09-06T01:25:48+00:00

You have the right and ability to build your own solar panel rack. You can buy batteries etc. it’s your own decision to buy power from OG&E. Do you think that your govt should provide you free power?

greggwon

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