pizza: I make my pizza at home because I do not like store bought pizza's they are hard and too crusty. However crust like Pizza Hut and Dominos are good, but what is it that makes them so good that cannot be made at home. I know its thier secret recipe but geeze theres gotta be something that is close to it. I've tried several but they all come out too tough or hard too thick or something. Help!|||When I make pizza at home, I usually use a sourdough bread recipe, I just knead the dough more. HOWEVER, if you like a pizza crust a lot at a pizza place (or a bakery or bread store), just go to the manager of that store and ask to buy the dough. They'll sell it to you! Then take it home and cook it up!|||Here is the recipe I have for this crust. I have not tried it yet so am not sure how it is. Hope this works for you. Pizza Hut Style Dough Mix This is an excellent mix to prepare by hand, in the mixer and especially in the bread machine. The secret ingredient is baking powder. Surprised? Extensive testing revealed that baking powder plus yeast in a pizza dough yields a chewy crust with a hint of tenderness, reminiscent of the pizza chain deep dish offerings. Baking powder also gives the dough an near-instant oven rise. Each batch makes one 16-20 inch round pizza, or a 17 by 11 inch rectangle, or a variety 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, breadier 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 fermentation may vary somewhat. I suggest fermipan but most any choice will result in good pizza dough. This dough can be kneaded by hand, in a mixer with a dough hook or in a bread machine on dough cycle, following manufacturer instructions. For the mixer, place water in a bowl with yeast. Mix a moment and allow mixture to sit about five minutes, to allow yeast to expand. Add pizza mix and oil, then knead, until smooth and elastic on slow speed - about 5-7 minutes. Once dough is made, cover well with oiled plastic (or refrigerate) and allow to rest one hour. Deflate before proceeding.|||Use the Chef boy rdee pizza mix....i use two to make it thick enough|||1 1/4 cup lukewarm water 3 1/4 cup flour 2 TBS Olive Oil 2 tsp. Yeast 1 1/2 tsp. salt Mix it all together in a bowl until slightly sticky and soft. Cover and let rise 30-35 minutes. Place in pizza pan and let rest 15 minutes, the pat and stretch in to cover the bottom of the (greased) pan. Let rest cover 30 minutes. Top with sauce and whatever ant bake at 425.|||wolfgang puck's. theres a REALLY good crust recipe, its like gormet. bon appitite! http://www.wolfgangpuck.com/recipes/reci鈥?/a>|||You might check your local grocery store for loaves of frozen bread dough (usually 5-6 per pkg) ....... once the loaf has thawed, you can roll the dough out to the thickness you prefer, then cover with pizza sauce, cheese and toppings of your choice. Also don't have oven at too high of temp. Use middle rack at about 350 degrees.