Copycat Pizza Hut Supreme Pizza Recipe – Big Flavor, Weeknight Friendly
If you crave that classic Pizza Hut Supreme—chewy crust, zesty sauce, and a mountain of toppings—this copycat version brings it home. It’s simple, satisfying, and tastes like the pie you grew up with. The dough is soft inside with a crisp edge, the sauce is bright and lightly spiced, and every bite hits all the right notes.
Make it for game night, a casual dinner, or when you need that nostalgia fix without the delivery wait.
What Makes This Special
This recipe mirrors the balance Pizza Hut nails: hearty toppings, sauce that isn’t too sweet, and a crust with a slight buttery bite. You’ll use a blend of meats, peppers, onions, and mushrooms for that signature “supreme” spread. The dough is designed for a pan-style bake, giving it a tender crumb and lightly fried bottom.
Best of all, it’s approachable—no special equipment required beyond a sheet pan or skillet.
Ingredients
- For the Dough (Pan-Style):
- 2 1/4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp sugar
- 1 tsp fine sea salt
- 3/4 cup warm water (about 110°F)
- 2 tbsp olive oil (plus more for proofing)
- 2 tbsp neutral oil (for pan, to mimic that fried edge)
- For the Sauce:
- 1 cup canned tomato sauce (plain, no salt added if possible)
- 2 tbsp tomato paste
- 1 tsp sugar
- 3/4 tsp kosher salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper (optional)
- For the Toppings:
- 1 1/2 cups low-moisture mozzarella, shredded
- 1/2 cup mild cheddar, shredded
- 1/3 lb Italian sausage, casing removed, browned and crumbled
- 12–14 slices pepperoni
- 1/2 small green bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup sliced mushrooms
- 1/4 cup black olives, sliced
- 1/4 cup diced Roma tomato (optional)
- Finishing Touch:
- 1–2 tbsp melted butter
- 1/4 tsp garlic powder + pinch of salt (for brushing crust)
How to Make It
- Make the Dough. In a bowl, whisk flour, yeast, sugar, and salt. Add warm water and olive oil. Stir until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. The dough should be soft but not sticky.
- First Rise. Lightly oil a bowl, add the dough, and cover. Let rise in a warm spot until doubled, about 60–75 minutes. If your kitchen is cool, preheat your oven for 2 minutes, turn it off, and proof inside with the door cracked.
- Preheat the Oven. Set to 475°F. If using a pizza stone or steel, place it in now to heat thoroughly.
- Prep the Sauce. In a small bowl, whisk tomato sauce, tomato paste, sugar, salt, oregano, basil, garlic powder, onion powder, and crushed red pepper. Taste and adjust salt or sugar.It should be savory with a slight tang.
- Prep the Toppings. Brown the sausage in a skillet, breaking it into small pieces. Drain excess fat. Pat mushrooms dry if they’re damp. Keep peppers and onions sliced thin for even cooking.
- Pan and Dough Setup. Generously oil a 12-inch oven-safe skillet or a 10×14 sheet pan with the neutral oil. Punch down the dough and press it into the pan, coaxing it to the edges. If it shrinks back, rest 5 minutes and continue. You want a slightly thicker rim.
- Parbake (Optional, for crisper bottom). If you prefer a sturdier base, parbake the crust for 5 minutes before saucing. Otherwise, skip to the next step.
- Sauce and Cheese. Spread 1/2 to 2/3 cup of sauce evenly over the dough, leaving a 3/4-inch border. Sprinkle mozzarella and cheddar evenly. A light cheese layer under the toppings helps them stick, while some cheese on top melts into a bubbly finish.
- Add the Supreme Toppings. Scatter sausage and pepperoni first, then peppers, onions, mushrooms, and olives. Avoid piling in the very center to prevent sogginess. If using diced tomato, add it sparingly near the end of baking or right after.
- Bake. Place on the lower-middle rack (or on the preheated stone/steel). Bake 12–16 minutes until the cheese is browned in spots and the crust is golden around the edges. If the top browns too fast, move it to a lower rack; if the bottom needs more color, bake an extra 2 minutes.
- Finish the Crust. Mix melted butter with garlic powder and a pinch of salt. Brush over the hot crust edge for that Pizza Hut–style buttery finish.
- Rest and Slice. Let the pizza rest 3–5 minutes so the cheese settles. Slice into squares for a pan vibe or classic wedges. Serve with extra crushed red pepper if you like heat.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a skillet over medium heat for 4–5 minutes, covered, to crisp the bottom and melt the cheese.
For the oven, 400°F for 8–10 minutes on a sheet pan works well.
Freeze components to make weeknights easier. Wrap dough tightly and freeze up to 2 months; thaw overnight in the fridge, then bring to room temp before shaping. Sauce keeps well in a jar in the fridge for a week or in the freezer for 2–3 months.
Benefits of This Recipe
- Budget-friendly: Restaurant flavor at a fraction of the price, especially when making multiple pies.
- Customizable: Adjust spice, toppings, and cheese blend to match your favorite version.
- Reliable texture: Pan method yields that tender interior with a lightly fried base.
- Make-ahead friendly: Dough and sauce hold well, so you can prep once and cook twice.
Pitfalls to Watch Out For
- Wet toppings = soggy crust. Pat mushrooms dry and avoid overloading with watery veggies.
- Dough shrinkage. If it resists stretching, let it rest. Gluten relaxes with time, not force.
- Bland sauce. Taste and season. A pinch more salt or sugar can sharpen the flavor.
- Underbaking. Look for deep golden edges and cheese with browned spots. Those visual cues matter.
Recipe Variations
- Spicy Supreme: Swap in hot Italian sausage, add jalapeños, and bump the crushed red pepper.
- Thin-Crust Style: Roll the dough thinner, skip the pan oil, and bake on a preheated stone at 500°F for a crisper bite.
- Cheese Crust Edge: Sprinkle a ring of shredded cheddar around the pan’s perimeter before pressing in the dough for a lacy, caramelized rim.
- Veggie Lover’s: Skip the meats and add roasted zucchini, extra mushrooms, and spinach.Pre-cook watery veggies to keep the base crisp.
- Gluten-Free Route: Use a reliable gluten-free pizza dough mix and keep the pan oil step to mimic that fried edge.
FAQ
Can I use store-bought dough?
Yes. Choose a 1-pound ball of refrigerated pizza dough. Let it sit at room temperature for 30–45 minutes so it’s easier to stretch, then proceed with the pan oil and toppings.
What cheese blend tastes most like Pizza Hut?
A mix of low-moisture mozzarella with a bit of mild cheddar brings that signature flavor.
About 75% mozzarella and 25% cheddar works well.
Do I have to cook the sausage first?
Yes. Pre-cooking ensures it browns properly and keeps excess grease off the pizza. Crumble it small so it distributes evenly.
How do I get the crust crispy on the bottom?
Use a generous layer of neutral oil in the pan and bake on a lower rack.
Parbake for 5 minutes if you want extra crunch.
Can I make the dough ahead?
Absolutely. Make the dough up to 48 hours in advance and let it cold ferment in the fridge. This deepens flavor and improves texture.
Bring to room temp before shaping.
What if I don’t have a skillet or specialty pan?
A rimmed sheet pan works great. Oil it well, press in the dough, and bake as directed. The rectangular shape also makes slicing easy for a crowd.
Why is my pizza greasy?
Grease usually comes from fatty meats and too much cheese.
Drain cooked sausage well, use standard—not extra—pepperoni, and keep cheese amounts moderate.
How much sauce should I use?
About 1/2 to 2/3 cup for a 12-inch pan pizza. Too much sauce can lead to sogginess, so aim for a thin, even layer.
Can I use fresh mozzarella?
You can, but it releases more moisture. If you use it, slice thin and pat dry, and pair with some low-moisture mozzarella for structure.
What’s the best way to reheat a slice?
A covered skillet over medium heat for a few minutes crisps the bottom and keeps the top melty.
The oven at 400°F also works well; avoid the microwave if you can.
In Conclusion
This copycat Pizza Hut Supreme delivers the saucy, cheesy, loaded pie you want with an easy method you’ll use again and again. The buttery pan crust and balanced toppings hit that familiar takeout flavor without the cardboard box. Keep dough and sauce on hand, switch up toppings as you like, and you’ve got a reliable, crowd-pleasing pizza night any day of the week.
