Pizza Hut's Priazzo

I know I am dating myself but I have been looking all over for the recipe that Pizza Hut had out a number of years ago. It was tcalled a Priazzo. Tasted fantastic - it was like a pizza pie. My attempts at recreating it are not exactly up to the mark.

Does anybody have the recipe or know where I could find it?

It was great as a change to pizza and would feed a hungry family perfectly.

I use to make these at Pizza Hut. Anyway, here is how.

You take a deep pan. The pan used for this pizza is different from the pan pizza. The pan pizza is a very thick pan. This pan was very thin. Moving on.

Unlike pan pizza, the the pan was sprayed with oil. Like pam or whatever. Next you roll out a thin crust pizza and lay it in the pan but have the dough overlap the sides. Next you add you sause as normal. then cheese, then your toppings. Next you roll out another thin crust and lay it on top and tuck it in like the first one. you fill this top layer with more sause and more cheese. this is how we did it. but i guess where you put the toppings is up to you. Anway, you now have two thin pan pizza crust hanging over the sides. We had a roller about 4" maybe that you pressed on the edge of the pan and that would seal the two together when you rolled it all the way around. this also got rid of all the extra dough left over that you dont want anyway.

I hope this helps.

Salerus & Kitchen Witch - thanks – I will give it a try and let you know :slight_smile:

sounds very close - thanks I’ll let you know.

Priazzo Falso Deep Dish Recipe
By Daniel Slack (

In 1985, Pizza Hut unveiled a pizza that was flavorful and filling. 4 years later none of their restaurants were serving them anymore. Over the years, I have experimented diligently to find a reasonable facsimile there of. I believe I have found it.

I made it one night for dinner to unveil it, and everyone was impressed. Some had never had a Priazzo, some had it years ago, and everyone said it was the best pizza they ever had (those included people from Philadelphia, Boston, New York, and Chicago). I named the recipe Priazzo Falso, Falso being Italian for imitation.

I have included a type list of Priazzo ingredients for reproduction of favorites. I have also improved on the sauces and dough, so my version may even surpass the original in flavor and texture.

FYI: There is an intermediate layer of dough in the Priazzo Torte that I count toward the total layers.

It is also important to note that layering is strictly important. Separating the cheese layers with meat before adding the wet ingredients (i.e. peppers, mushrooms, or what have you) will improve texture. Try to use fresh vegetables too. It prevents hydration of dry ingredients that can occur. For added flavor try fire roasting any vegetable that will be used. Also, an improvement to the sauce is to make a big batch and let it cook for six hrs or more. GOOD SAUCE TAKES TIME, and if stored properly, lasts for months.

I prefer the 6 Cheese Medium blend on average. I include various cheese blends that I deemed successful.

I do a Greek style Priazzo I call Romioi. Its filler mixture has Feta cheese, Gyro meat (a kind of meat roasted on a vertical rotisserie typically lamb or beef marinated in garlic, onion, marjoram, rosemary, salt and black pepper), tabouli (finely chopped parsley, mint, tomato, scallion, lemon juice, black pepper, cinnamon, and allspice), and olives. It uses a special green sauce consisting of green tomatoes, tzatziki (made of strained yogurt, seeded and finely diced cucumbers, garlic, salt, vinegar, dill, and parsley), and olive oil sauce. It is very enjoyable both cold and hot. The name is derived from the Turkish word Rumelia or Rumeli, meaning the land of Romioi (the land of Greeks)

Also, I use a heatsink, you will want to experiment with the technique without one. Maybe try pre-baking the vegetables and meat and then layering them while still warm, adding the cold cheese in-between the layers.


Types of Priazzo:

Priazzo Classic(2-decker - 1 inner layer of fillings)
Priazzo Torte (3-5 decker - 3 inner layers of fillings)

Deutsche (sliced knockwurst and sauerkraut)
Roma (pepperoni, beef, pork, onions, mushrooms, Italian sausage)
Milano (pepperoni, beef, pork, Italian sausage, bacon bits)
Verona (sliced meatballs, onions, green peppers)
Florentine (five cheeses, regular Cheddar, Mozzarella, Ricotta, Romano, and Parmesan - combined with ham and spinach)
Napoli (four cheeses: Mozzarella, Cheddar, Romano, and Parmesan - topped off with a layer of freshly sliced tomatoes)
Portofino (Italian sausage links, onions, green peppers)
Romioi (Gyro meat, tabouli, olives, onions, garlic) (unique variant: green tomatoes, tzatziki and olive oil sauce)

Various Cheese Blends:

Classic 3-Blend (Mozzarella, regular Cheddar, Monterrey Jack)
Mild 3-Blend (Mozzarella, American, Loraine Swiss)
Medium 6-Blend (Mozzarella, Monterey Jack, Cheddar, Provolone, Parmesan, Romano)
Sharp 4-Blend (sharp Cheddar, Edam, Romano, Parmesan)

Priazzo Equipment for Priazzo:

(Purchased from Chef’s Planet : Home)
1 Chefs Planet #598 Deep Dish Pizza Pan 2 Piece Set - Rustica (traditional Italian) Pan w/ Trimming Lid
(Purchased from Pizza Supplies heat sink speed bake for pizzerias pizza parlor restaurants)
1 AmNow #HS-999 Baking Heat sinks 40 pins 9" (22.9 cm) Point to Point. For 14" - 16" pizzas

Pizza Sauce for Priazzo:

4 (6 oz) cans tomato paste
1/2 cup Italian Chianti or any other dry red wine heated to 100 degrees
1/2 cup water
4 Tblsp grated Parmesan cheese
2 tsp minced garlic
1 Tblsp honey
1 Tblsp anchovy paste (optional)
1 Tblsp onion powder
2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp red pepper flakes
Salt to taste

Mix all ingredients and let sit at least 30 minutes without heat. In a pot or slow cooker, simmer the sauce on low. Make sure to stir it every 20 minutes scrapping the bottom and sides. Cook up to 12 hours. This allows for thorough mixing and easy clean-up. Refrigerate if allowed to sit more than 1 hour unused. Makes enough sauce for two 12"-14" Priazzo

Cheese Mix for Priazzo:

3 3/4 cups shredded Mozzarella
1 cup shredded Monterey Jack
3/4 cup shredded Cheddar
1 cup shredded Provolone
3/4 cup tablespoons grated Parmesan
3/4 cup grated Romano

Store mixture in air-tight container until used

Italian Herb Mix for Priazzo Crust:

2 tsp Dried oregano
1 tsp Dried basil
1 tsp Dried rosemary
1 tsp Dried thyme
1 tsp Dried sage
2 tsp Dried parsley or cilantro

Store mixture in air-tight container until used

Priazzo Crust:

2 pkt dry yeast
1 2/3 cups warm water
2 tsp sugar
2 1/2 cups cold water
3 Tblsp corn oil
1/3 tsp garlic salt
1 1/2 tsp salt
1/4 cup Dry Italian herb mix
6 1/2 cup all-purpose flour
2 cups corn meal

Soak corn meal in separate bowl 20 minutes in 1 cup of warm water prior to use.
Soak Italian herb mix in 1/8 cup of water prior to use
Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly.

Combine the remaining ingredients with about half of the flour, beating to a smooth batter.

Combine yeast mixture, cornmeal mixture and the Italian herb mixture.

Beat in the yeast mixture. Then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture.

The kneading may require about 3/4 cup additional flour, which you will be coating your hand with as you knead the dough. Don’t let the dough become too stiff.

Place it in a large plastic food bag or bowl. Be sure to spray inside with a cooking spray or wipe the inside of it with oil and place the ball of kneaded dough to rise until doubled in bulk. Be sure the plastic bag or bowl is large enough that it will permit the dough to double. You can place the bag or bowl of dough on a warm, sunny spot on the table or kitchen counter which helps it to rise.

When dough has doubled, punch it down and shape it. Form the dough into a ball about six to eight inches wide.
Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it.

Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. Run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even. Roll it till there is approximately 1/4 inch over lapping the pizza pan edge

Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking. Transfer dough to the Deep Dish Pizza Pan that has been greased and dusted in cornmeal. Press over the bottom and up the sides of the pan.

In a frying pan, brown any meat and vegetables you will be using in the Priazzo.

Start stacking the ingredients starting with a layer of meat, sauce, then vegetable, then cheese, then meat, etc. Midway you can add a thin layer of crust half the size of the outside crust, being sure to coat it lightly with oil to limit moisture absorption. Proceed to continue the layering process until you reach the top of the pie. Cover each pie with dough that has also been punctured all over with a fork; crimp edges to seal.

Add the sauce and topping ingredients, spreading each ingredient evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 350, about 45 to 60 minutes, til brown and crisp. I cook one Priazzo at a time on center rack of the preheated oven for consistency of product.

This is correct on how to prepare. But the dough was a little different. It was thin dough with about 3 times the oil and corn meal in the mix. I’ve made the crust before and turned out perfect.

did you try this in your home