Can pizzas be done on a pan or better to bake on a steel or stone?
Answer: Depends on type of pizza. Any type of thick crust (Chicago, Detroit, Sicilian, etc.) need a pan.
New York, American, or many thin crust pizzas can be on a steel or stone.
Next question is is pizza dough pretty much the same just treated differently when it comes time to make it
Answer: Nope, different pizzas are done differently. Neapolitan requires a 00 type flour and cooks at a very high heat (900f +).
Mostly same ingredients but different amounts make different styles of pizza.
I would like the pizzas he makes, but the people I cook for not so much, they usually don't eat the outside edge crust and just the auce a small amount of cheese and Oh the green stuff why did you put that on there? So I would be looking to make a more traditional pepperoni type like you would get from the Hut or a bar.
Answer: Pizza Hut would fall into the Cracker Crust style.
Thin crust or cracker crust are usually made on a perforated pan or a screen.
I have a Pizza Hut clone recipe I have been experimenting with.
I can post the recipe if you like.
You should be able to do any style pizza (except Neapolitan) in the pellet grill or home oven with a stone/steel.
