If you’re a fan of that signature crispy, cheesy edge on Pizza Hut’s legendary Crispy Parm Pan Pizza, you’re in for a treat! This copycat recipe walks you through every step to get those irresistible, flavor-packed golden bottoms and edges right at home—no delivery required.
Utilizing a unique parm-encrusted technique, this pizza delivers the classic buttery pan crust plus a double layer of cheesy flavor in every bite. Perfect for pizza nights, game day, or whenever you want to impress your taste buds! For more inspiration, visit our pizza and baked-dishes categories.
Table of Contents
How to make Crispy Parm Pan Pizza
This is all about combining a pillowy pan crust with the irresistible crunch of toasted parmesan at the edges. The patented method? A layer of grated parm coats the pan before adding dough and even more parmesan goes along the rim, creating that iconic texture and taste.
Nutrition facts
Each slice brings you a balanced bite of carbs, cheese, and savory richness. Approximate nutrition for 1/8 of a 12-inch pan pizza: 320 calories, 15g fat, 33g carbs, 14g protein (exact values may vary based on toppings and serving size).
Ingredients
- 1 1/3 cups warm water (105°F) — 🛒 Buy on Amazon
- 1/4 cup non-fat dry milk — 🛒 Buy on Amazon
- 1/2 tsp salt — 🛒 Buy on Amazon
- 4 cups all-purpose flour — 🛒 Buy on Amazon
- 1 tbsp sugar — 🛒 Buy on Amazon
- 2 1/2 tsp (1 packet) active dry yeast — 🛒 Buy on Amazon
- 2 tbsp olive oil (for dough) — 🛒 Buy on Amazon
- 6 tbsp olive oil or vegetable oil (2 tbsp per pan) — 🛒 Buy on Amazon
- 1 cup grated parmesan cheese, divided (more for edges/bottom) — 🛒 Buy on Amazon
- 1 1/2 cups pizza sauce (premade or homemade) — 🛒 Buy on Amazon
- 3 cups shredded mozzarella cheese — 🛒 Buy on Amazon
- Optional toppings: pepperoni, sausage, veggies, etc. — 🛒 Buy on Amazon
- 2 tbsp melted butter (for brushing crust, optional) — 🛒 Buy on Amazon
- 1 tsp garlic powder (for butter, optional) — 🛒 Buy on Amazon
Tools you’ll need
- 12-inch round nonstick or cast iron pan
- Large mixing bowl
- Wooden spoon or dough hook (if using stand mixer)
- Measuring cups and spoons
- Pastry brush
- Cheese grater
Instructions
- Make the Dough: Combine warm water, nonfat dry milk, and sugar in a bowl. Stir in yeast and allow to proof until foamy, about 10 minutes.
- Mix Ingredients: Add salt, flour, and olive oil to yeast mixture. Mix until combined and knead for 6-8 minutes, or until smooth.
- First Rise: Cover dough and let rise in a warm place for about 1 hour, or until doubled in size.
- Prep the Pan: Brush your pan liberally with olive oil, then sprinkle a generous layer of grated parmesan directly onto the bottom and up the sides.
- Shape and Second Rise: Punch down dough, divide (if making smaller pizzas), and press it gently into pan, patting to edges. Let rise, loosely covered, another 30 minutes for airiness.
- Layer with More Parm: Sprinkle more grated parmesan around the rim and edges of the crust in the pan.
- Top and Bake: Add sauce, mozzarella, and your favorite toppings. Bake at 475°F (245°C) for 15-18 minutes until the cheese is bubbly and edges are crisp and golden.
- Finishing Touch: Optional—brush outer crust with garlic butter and a final dusting of parmesan right out of the oven.
What to serve with
Drinks
- Pair this cheesy pan pizza with a frosty cola, craft lager, or a zesty lemonade. For a complete experience, check out our drinks recipes for inspiration.
Sides
- Classic options include garlic bread sticks, a fresh garden salad, or crispy fried mozzarella. For hearty appetites, try roasted veggies or a side of seasoned fries.
Variations
- Truffle Parm Crust: Mix truffle oil with the parmesan for a gourmet upgrade.
- Spicy Edge: Add a pinch of crushed red pepper to the parm layer for subtle heat.
- Stuffed Crust: Add mozzarella sticks around the rim for an extra-cheesy experience.
- Whole Wheat Dough: Swap half the flour for whole wheat for a heartier base.
Ingredient Substitutes
- Original Ingredient: Parmesan Cheese
- Pecorino Romano
- Grana Padano
- Original Ingredient: Nonfat Dry Milk
- Whole milk powder
- Evaporated milk (reduce water slightly)
- Original Ingredient: Olive Oil
- Canola oil
- Avocado oil
- Original Ingredient: Active Dry Yeast
- Instant yeast (reduce proofing time)
- Original Ingredient: All-Purpose Flour
- Bread flour (for chewier texture)
- Gluten-free flour blend
- Original Ingredient: Mozzarella Cheese
- Provolone
- Monterey Jack
- Original Ingredient: Pizza Sauce
- Marinara sauce
- Homemade tomato sauce
Ingredients
1 1/3 cups warm water (105°F)
1/4 cup non-fat dry milk
1/2 tsp salt
4 cups all-purpose flour
1 tbsp sugar
2 1/2 tsp (1 packet) active dry yeast
2 tbsp olive oil (for dough)
6 tbsp olive oil or vegetable oil (2 tbsp per pan)
1 cup grated parmesan cheese, divided (more for edges/bottom)
1 1/2 cups pizza sauce (premade or homemade)
3 cups shredded mozzarella cheese
Optional toppings: pepperoni, sausage, veggies, etc.
2 tbsp melted butter (for brushing crust, optional)
1 tsp garlic powder (for butter, optional)
Instructions
In a large bowl, mix warm water, nonfat dry milk, and sugar. Sprinkle yeast over and let bloom until foamy (about 10 minutes).
Stir in salt, flour, and 2 tbsp olive oil. Mix and knead for 6-8 minutes until smooth.
Cover and let rise in a warm area until doubled, about 1 hour.
Brush your pan(s) generously with olive oil. Dust the entire bottom and sides with a thick, even layer of grated parmesan.
Punch down dough and gently press into prepared pan. Pat out to the edges. Let rise again while oven preheats (about 30 min).
Sprinkle additional parmesan around the rim of the dough in pan.
Spread pizza sauce evenly over crust. Top with mozzarella and desired toppings.
Bake at 475°F (245°C) for 15-18 minutes, until cheese is golden and bottom/edges are crispy.
Brush crust with garlic butter and sprinkle with more parmesan, if desired. Slice and serve hot.
