Copycat Pizza Hut Deep Dish Pizza

Ingredients:

Pizza Crust

1 package dry yeast
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup non-fat dry milk powder
1 1/3 cup warm water (105 degrees F)
2 tablespoons vegetable oil (for dough)
4 cups all-purpose flour

Pizza Sauce
1 can (8 ounce size) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

Assembly
9 ounces vegetable oil 
butter flavored cooking spray
mozzarella cheese
pizza toppings as desired

1. Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. 

2. Add the water and stir to mix. Let the mixture sit for 2 minutes or until the yeast starts to bubble.

3. Add the oil to the dough mixture, and stir to combine.

4. Add the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined.

5. Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes.

6. If making one large pizza, roll the dough into a ball. If you want to make 9" personal pan pizzas, divide the dough into three equal balls.

7. Place about 9 ounces of oil in a 12" cast iron skillet (or 3 ounces of oil in the bottom of each 9-inch cast iron skillet). Tilt the pan(s) to spread the oil evenly.

8. Using a rolling pin, roll out the ball of dough to a circle that is roughly the size of the skillet (s) and place in the prepared pan(s).

9. Lightly coat the dough disk with cooking spray or oil, and cover with plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy.

10. Meanwhile, prepare the sauce by combining all the ingredients until blended. Let sit at room temperature for at least one hour. The sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature before using.

11. Preheat the oven to 475 degrees, or hotter, if your oven will go hotter.

12. Spoon sauce on the dough and spread to within 1 inch of the edges. Sprinkle with shredded mozzarella cheese. Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese.

13. Cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use). If the top gets too brown but it appears that the crust isn't done, the pizza can be finished on a stovetop to cook the bottom of the crust.

14. Remove from the oven. Let cool for 2-3 minutes before cutting.

Thin Crust Pizza Dough

Ingredients:
3/4 cup lukewarm water
1 tsp active dry yeast
1 tsp sugar
2 cups all-purpose flour
1 tsp salt
olive oil or melter butter, to brush on the crust

Preparation:
1. Place a baking sheet in the oven, and heat to 500°F while you make the dough.

2. Pour the water into a bowl and stir in the sugar. Sprinkle the yeast over the water, stirring only slightly, and let stand until the yeast is dissolved and foamy, about 5 minutes.

3. Mix in the flour and salt with the yeast using a wooden spoon until floury, shaggy dough forms.

4. Turn the dough out on a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, about 5 to 8 minutes. If the dough sticks to your hands, add a tablespoon of flour at a time until it's easier to work with; but avoid adding too much flour, if possible.

5. Cover the dough lightly and set aside for about ten minutes.

6. Divide the dough into two parts. Roll each part into a thin layer of crust, 1/4" thick or less. If the dough starts to shrink back, let it rest for five minutes, and then try rolling again.

7. Remove the preheated baking sheet from the oven, and place it upside down. Transfer the dough directly onto the upside down baking sheet, then brush with the oil or melted butter. Spread on pizza sauce and add toppings and cheese. Keep toppings light, as crust is thin.

8. Bake until crust is golden brown and cheese is melted and browned in spots, about five to eight minutes.

NOTE: Dough can be allowed to rise or be refrigerated to give it more flavor and a crackling crust. Dough will expand in the refrigerator, so be sure to place it in a much larger container for storing.

Homemade Pizza Dough

Ingredients:
1/2 Tblsp sugar
1/4 cup water (105 degrees)
1 pkg active dry yeast
3 cups Gold Medal Better for Bread enriched white flour
1/2 cup yellow cornmeal
1/2 tsp crushed kosher salt
2 Tblsp olive oil
1/2 Tblsp sugar
3/4 cup water

Preparation:
1. Combine 1/2 Tblsp sugar and 1/4 cup 105 degree water in a measuring cup. Mix to dissolve.

2. Add the yeast to the water and sugar, and mix to dissolve. Set aside.

3. In a mixer bowl, combine flour, cornmeal, salt, olive oil and 1/2 Tblsp sugar. Mix well to blend.

4. When the foam on the yeast mixture reaches the 1/2 cup mark (10-15 minutes), add it to the mixer bowl and set mixer to stir (using dough hook).

5. Using the measuring cup, slowly add water until a tacky (not sticky) dough has formed.

6. Roll dough out onto a floured surface and knead until smooth and elastic (3-5 minutes).

7. Place in a lightly oiled (olive oil) bowl, roll to coat, and cover with a hand towel. Place in a warm spot and allow to rise until doubled in size (1-2 hours).

NOTE: Rising time can be shortened to 45-75 minutes by using a warmed oven. If oven does not have a dough proof setting, preheat the oven on warm and then turn off. Add the covered bowl to the oven only when you can grab and hold the oven grate with your bare hand without undue discomfort.

Chicken Taco Pizza

Ingredients

For the Taco Seasoning:

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper

For the Pizzas:

• 1/4 cup canola oil, plus more for brushing
• 1 pound skinless, boneless chicken breasts
• 1 16-ounce tube pizza dough
• All-purpose flour, for dusting
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar

Directions

Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.

Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.

Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Pizza Muffins (from Katie's Lab School)

Ingredients:

1 tube buttermilk biscuits

1 tsp Italian seasoning

1/4 c tomato sauce

10 slices pepperoni

3/4 c Monterey Jack cheese

Preparation:

1. Flatten each biscuit into a 3" circle and press into a greased muffin cup.

2. Mix the tomato sauce and the Italian seasoning.

3. Top each biscuit with a spoonful of the sauce, a slice of pepperoni, and about 1 tblsp of cheese.

4. Bake at 425 degrees for 10-15 minutes, or until golden brown.

Tuscan Calzones

• 1 pound pizza dough, any brand
• Flour, for dusting
• 4 tablespoons extra virgin olive oil (EVOO), divided, plus some for drizzling
• 4 portabello mushrooms, thinly sliced
• 3 cloves garlic, chopped, divided
• 2 tablespoons rosemary (a couple sprigs), chopped
• Salt and pepper
• 1 box chopped frozen spinach (10 ounces), defrosted and squeezed dry
• 1 can cannellini beans (15 ounces), drained
• 2 cups shredded provolone or mozzarella cheese (10 ounces)
• 1 can pizza sauce (15 ounces), any brand
• Salt and pepper, to taste

Preparation

Pre-heat a medium size nonstick skillet. Pre-heat the oven to 400ºF.

Cut the dough into four equal portions. Dust your hands with the flour and spread the dough into four rounds, 8-10 inches each.

To the hot skillet, add 2 tablespoons of EVOO, the sliced mushrooms and two cloves of chopped garlic. Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt and pepper.

In a bowl, mash the beans with the spinach and remaining clove of garlic, a drizzle of EVOO and salt and pepper, to taste.

On each round of dough, spread a quarter of the bean mixture on one half of the dough. Top with a quarter of the mushrooms and then about 1/2 cup cheese. Fold the dough over and seal the calzones by pressing the edges lightly.

Brush a cookie sheet with EVOO and arrange the calzones on the sheet. Brush each calzone lightly with EVOO. Bake the calzones until golden all over, 15 minutes.

Heat the pizza sauce over low heat in a small pot.

Serve the calzones with small ramekins of pizza sauce alongside for dipping.