pizza: I'm a big fan of the pizza dough in the Pizza Hut pan pizza. So if anyone knows this exact recipe, that would be awesome!|||I Have the recipe!!!!!!!!!!!!!!!!!!!!!!!!! ---------PIZZA HUT PIZZA DOUGH 1 1/3 cup water 2 teaspoons sugar 1 1/4 teaspoons salt 2 tablespoons olive oil 2 tablespoons cornmeal 2 cups unbleached all purpose flour 1 cup bread flour 1 teaspoon baking powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 3/8 teaspoon MSG 1 1/2 teaspoons yeast (You may use all-purpose flour only for this recipe) Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode. Food processor: Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour, all purpose flour other dry ingredients. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes. Dough hook: Place water, sugar, salt and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, bread flour, all purpose flour, other dry ingredients and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes. By Hand: In this case, use only all-purpose flour. Place water, sugar, salt and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour, other dry ingredients and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes. (*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days. ---------------Extra Information...!!---------------- Pizza Hat Sauce and Toppings Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Pizza Sauces Cake Mix Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- VAN GEFFEN VGHC42A 1 Can tomato soup -- (10 1/2 ounces) 1 tablespoon Dry oregano leaves 1/2 teaspoon Garlic salt TOPPINGS 8 ounces Mozzarella -- shred 8 ounces Meunster -- shred 1/3 cup Parmesan -- grate 8 ounces Pepperoni -- slice thin 1 Can mushrooms -- (8 ounces) drain|||it is the real one!Have a great day! Report Abuse |||try one of the premixed packages at the store. they turn out pretty good for me.|||1 envelope (2 1/4 tsp) active dry yeast OR 10 g fresh yeast 1 C water (105-110 F for active dry, cooler for fresh yeast) 2 1/4-2 3/4 C flour 1 tsp salt olive oil Dissolve yeast in water. In a large mixing bowl, stir together 2 1/4 C flour and salt. Add yeast mixture and stir until smooth. Let the dough rest 10 minutes. Knead the dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes. If the dough is too sticky to work, gradually work in flour until it is no longer tacky. It will be softer than most pizza doughs, so resist the urge to add too much flour. Divide the dough into 2 balls. (Each will make a 10 inch pizza.) Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-1 1/2 hours. Roll out, and use in your favorite pizza dish. FOR THE BREAD MACHINE: 1 1/3 cups water 2 teaspoons sugar 1 1/4 teaspoons salt 2 tablespoons olive oil 2 tablespoons cornmeal 3 cups unbleached all purpose flour 1 teaspoon baking powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 1/2 teaspoons bread machine yeast Add ingredients to machine bread pan in order as per manufacturer's instructions. Set to"dough" mode. Once completed place in 2-9x13 inch greased pans. Let rest in pans for 10-15 minutes. Add toppings of your choice. Bake 350 degrees F. Until done (Approximately 20 minutes, depending on your thickness of toppings).|||chicken is good!!!!!!!!!!!!!!!!!!!|||PIZZA DOUGH 1 (1/4-oz) package instant dry yeast (2 1/4 teaspoons) 2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging 1 cup warm water (105 - 115掳F) 1 teaspoon salt Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour, cover with bowls or dish towel and let rest 10 minutes. Shape into pizzas, prebake 5-7 minutes at 400潞F. Dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using. Makes 2 (10-inch) pizzas.|||Basic Pizza Dough 3 1/2 cups flour 1 cup warm water (between 95掳 and 115掳 F.) 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less) 2 T honey 1/4 cup olive oil 1/2 tsp. saltBy Hand Pour warm water into a bowl. The water should be about 85 to 115掳 F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours. You're now ready for the next step: Rolling out the dough! This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.|||ALL pizza dough is is bread dough that is 'flattened' by a roller or by tossing. If you can't make your bread dough from scratch, you can buy a bag of 'unbaked bread dough' at most grocery stores and use that ... for a medium large pizza you'll need 1/2 of a 'loaf' or 3 'rolls' ... it will taste just the same as the Pizza Hut pan pizza because it's the same basic dough!