Hi Mary: I haven't been in the FF for a long while. Thought I'd take a peep and saw your Post. Here is my recipe. Always glad to help. Pizza Dough An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick, unless you are using NS Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou I'll send a Recipe for the Sauce.

Sue Ellen, is this the one you are looking for? Home Cookin Chapter: Recipes From Thibeault's Table Italian Bread ============= This recipe is also perfect for both Focaccia and Pizza. Sometimes I make a Biga the night before using 1 1/2 cups of the flour used in this recipe with one cup of water and 1/2 teaspoon yeast. If you don't have time to make the biga then this the recipe works just fine as follows. This is a very wet dough and needs to be mixed in a machine for a long time before you can finish kneading by hand. I use a Magic Mill Machine. If you are using something like a kitchenaide you have to watch it carefully as it climbs up the beater or hook. 8 Cups Bread flour 1 Tablespoon Yeast 1 1/2 Tablespoons Salt about 4 cups of water 2 Tablespoons olive oil. (optional) . Mix flour yeast water and oil( Optional) (not salt) together for a minute and leave for 20 minutes for the water to be partially absorbed. Add salt and mix for about 30 minutes until the dough comes together enough to be worked by hand. Continue kneading until smooth. Place in an large oiled bowl and rub olive oil on top, cover and let rise until more than doubled. Pour out on to surface and divide into the number of loafs you require. Do not punch out the air. Shape into loafs, sprinkle tops with flour and leave to rise on a flour/cornmeal dusted surface. Heat tile/stones in oven to 500 degrees while bread is rising. Slide loafs on to hot stone and spray with cold water, three times, three minutes apart. Lower heat to 450° and bake for about 30 minutes. (I can do two loafs at a time in the oven on a large stone). Focaccia: To make Focaccia use some of the dough and place in a oil rubbed pan (I use a rectangle shaped cake pan) Cover with plastic wrap and let rise. Using you fingers indend the focaccia and drizzle with olive oil. Sprinkle with whatever toppings you prefer. Salt, Rosemary, Sauted or thinly sliced onions, black olives, etc.... Focaccia can be baked directly on heated pizza stone as well. I also use this recipe to make a number of large pizzas. .

I know the secret of Pizza Hut crust. Everyone above who said it has to do with the amount of oil used to coat the pans is correct. They use quite a bit to get that extra crispy, fried-like crust. That's only half the answer. The rest of it is SAFFLOWER oil. I asked at our local pizza hut years ago. I knew the oil was the thing, so I specifically asked what kind they used. I guess they were afraid NOT to tell me (what with people with allergies, etc) and I got the answer. That was the day I started buying exclusivly safflower oil for use in my kitchen. It's one of the very healthy oils, it's light (only slightly thicker than water), and it's got a wonderful flavor--so much better than canola oil. It also is a very good product for using on your skin (actually a component of many high-end skin preparations) and for conditioning your hair (but use only 1-2 drops, no more is needed). Whatever recipe you decide to try, try coating the pan with safflower oil before you bake it.

This is the recipe I use for pizza dough and I have been very happy with it: Pizza Dough 1 tablespoon dry yeast 1 1/2 cups warm water (105-115F) 3 1/2 cups bread flour OR 1 1/2 cups bread flour AND 2 cups whole wheat flour 1/2 teaspoon salt 2 tablespoons olive oil Prepare the dough at least two hours before you assemble the pizzas. Mix yeast and water in a large bowl; place in warm spot for about five minutes. Sift flour and salt into the yeast. Mix well, then add olive oil and form a soft ball. Knead on floured surface until soft and elastic (about five minutes). Shape into ball and place in a lightly oiled bowl. Cover with a clean towel and place in a warm spot for about one hour. Punch down dough and reshape into ball. Cover and let sit another 20 minutes, or until it rises again. Punch down again. Refrigerate until ready to use.