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'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, bready-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 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.