'Pizza Hut' Style Dough Mix

The secret ingredient here is baking powder. Extensive testing has revealed that
baking powder plus yeast in a
pizza dough yields a chewy, tender crust. Baking powder also produces a near-ins
tant oven rise.
Each batch makes 1 16-20 inch round pizza, or a 17 by 11 inch rectangle, or a va
riety of smaller,
free form individual pizzas.
8 cups unbleached bread flour
4 cups unbleached all purpose flour
1 cup stone ground cornmeal
1/4 cup sugar
3 tablespoons salt
3 tablespoons baking powder
In a large bowl, whisk together bread flour, all purpose flour, cornmeal, sugar,
salt and baking powder very
well. Store in well sealed plastic bags. Keeps 4 months.
To make pizza dough:
1 cup water
1 to 1 1/2 teaspoons fast-rise yeast
3 cups dough mix
2 tablespoons olive oil
If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, br
eady-like pizza,
use the larger amount (and do not roll out too thin). Depending on the yeast you
choose
(i.e. brands differ in performance as do fast or active dry varieties), the ferm
entation may vary somewhat.
This dough can be kneaded by hand, in a mixer with a dough hook or in a bread ma
chine (on dough
cycle, following manufacturer instructions). For the mixer, place water in a bow
l with yeast.
Mix a moment and allow mixture to sit about five minutes, to allow yeast to expa
nd.
Add pizza mix and oil, then knead, until smooth and elastic on slow speed - abou
t 5-7 minutes.
Once dough is made, cover well with oiled plastic (or refrigerate) and allow to
rest one hour.
Deflate before proceeding.
If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, br
eady-like pizza,
use the larger amount (and do not roll out too thin). Depending on the yeast you
choose
(i.e. brands differ in performance as do fast or active dry varieties), the ferm
entation may vary somewhat.
This dough can be kneaded by hand, in a mixer with a dough hook or in a bread ma
chine (on dough
cycle, following manufacturer instructions). For the mixer, place water in a bow
l with yeast.
Mix a moment and allow mixture to sit about five minutes, to allow yeast to expa
nd.
Add pizza mix and oil, then knead, until smooth and elastic on slow speed - abou
t 5-7 minutes.
Once dough is made, cover well with oiled plastic (or refrigerate) and allow to
rest one hour.
Deflate before proceeding.
If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, br
eady-like pizza,
use the larger amount (and do not roll out too thin). Depending on the yeast you
choose
(i.e. brands differ in performance as do fast or active dry varieties), the ferm
entation may vary somewhat.
This dough can be kneaded by hand, in a mixer with a dough hook or in a bread ma
chine (on dough
cycle, following manufacturer instructions). For the mixer, place water in a bow
l with yeast.
Mix a moment and allow mixture to sit about five minutes, to allow yeast to expa
nd.
Add pizza mix and oil, then knead, until smooth and elastic on slow speed - abou
t 5-7 minutes.
Once dough is made, cover well with oiled plastic (or refrigerate) and allow to
rest one hour.
Deflate before proceeding.
If you like your pizza crisp, use the lesser amount of yeast. For a fluffier, br
eady-like pizza,
use the larger amount (and do not roll out too thin). Depending on the yeast you
choose
(i.e. brands differ in performance as do fast or active dry varieties), the ferm
entation may vary somewhat.
This dough can be kneaded by hand, in a mixer with a dough hook or in a bread ma
chine (on dough
cycle, following manufacturer instructions). For the mixer, place water in a bow
l with yeast.
Mix a moment and allow mixture to sit about five minutes, to allow yeast to expa
nd.
Add pizza mix and oil, then knead, until smooth and elastic on slow speed - abou
t 5-7 minutes.
Once dough is made, cover well with oiled plastic (or refrigerate) and allow to
rest one hour.
Deflate before proceeding.