Recipe: Lisa - Pizza Hut Style Pizza Dough (2)

Here are 2 more dough recipes. Neither of which I have tried, but
they are from a site that has some great recipes. Certainly, worth
trying. Let us know, if one is better than the other.

"Pizza Hut" Style Pizza Dough

Tender, chewy, dare we say 'commercial' tasting. This
dough uses two leaveners to achieve that chain restaurant
texture.

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 instant 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 and all purpose flour. 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
and all purpose flour 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 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.
'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-instant oven rise.

Each batch makes 1 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.

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.