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.