Baked a pizza hutt pizza in my de Buyer 10in
Used a baking stone aswell.
For a 10-inch de Buyer carbon steel pan, scale it down so you don’t end up with focaccia-thick pizza.
Dough (1 x 10" pan pizza)
280g bread flour
180g warm water (about 64–65% hydration)
5g salt (1 tsp)
5g sugar (1 tsp)
4g instant yeast (about 1¼ tsp)
15g oil (1 tbsp) in dough
For the pan:
2–3 tbsp oil in the pan
Method tweaks for carbon steel:
Mix and knead as before (8–10 min).
First rise: 60–90 min.
Oil the pan well. Drop dough in and press toward edges.
Rest 10–15 min if it shrinks back, then finish stretching.
Second rise in pan: 30–45 min.
Top it.
Bake (important)
Your de Buyer pan conducts heat aggressively:
Preheat oven to 475°F (245°C)
Put pan on lower-middle rack
Bake 11–14 min
Watch the bottom. If the cheese is done but bottom needs more color, put the pan directly on the oven floor (if your oven allows) or lowest rack for 1–2 minutes.
For a more authentic Pizza Hut-style crust, when it comes out:
Immediately lift pizza out of pan (keeps it crisp)
Brush outer crust with butter + garlic powder
This amount gives a nice thick-but-not-crazy pan pizza in a 10-inch pan—roughly the same “height” you’d expect from Pizza Hut.