Well, this is about the fourth pizza style I have attempted since joining the forum, and it is probably my second favorite one to date, only behind the Mellow Mushroom clone attempts. The crust was so much like Pizza Huts, that fried texture on the bottom and slight chew in the crumb. I have to say that the recipe that is on the front page almost nails a PH clone perfectly. I didn't have any nonfat dry milk, so I dug up a post where Peter had converted a Godfather's clone pie to use evaporated milk, and I think it came just about as close as the nonfat dry milk could have.
The only downfall of the pie was that I let it over proof a bit and the edge had began to fall when I was topping it, but it still puffed back up a bit when it went in the oven at 475, but not as puffy as a real pan pizza from the 'Hut. Oh, half the pie was topped with honey barbeque/tomato sauce base, red onions, fried barbeque chicken poppers, Kraft Italian 5 Blend Cheese, a dash of feta, and fresh hickory smoked bacon pieces. The other half, as with tradition with my Pizza Hut past, was Pepperoni and Cheese with my homemade pizza sauce under it.
I cook my sauce for about an hour, so I don't know how close that is to the real PH, but I sure do like it on all my pies. I hope it turned out okay in the pics though, and I wish I could've got a picture before I dicided to gobble half of it up! Neapolitan style attempts with my oven in self clean mode soon to come BTW.
Just gotta get a dough formula knocked out.
P.S. - Has anyone tried the Kraft Shredded cheeses with the touch of Philadelphia Cream Cheese logo on it? It makes for such a smooth melt and stays that way even when cooled. Not one slightest but of rubberiness when cool. I am in love with it for a pre-shredded cheese, good flavor too.