Last night I tried another version of the HRI recipe and met with great success--as a matter of fact, about half an hour after gobbling up all the pizza (now I'm going to have to fast for a week), I walked into the kitchen and was greeted by that very distinctive Home Run Inn smell!
Here's the recipe I used for a 12-inch pizza--
1 cup Gold medal AP
7 TBS water
4 TBS Carapelli Extra Light olive oil
1 tsp fast-rise yeast
1 tsp Kosher salt
1/2 tsp sugar
(Although HRI lists corn oil on their ingredients list, I find that the extra light olive oil makes a richer, more flavorful result)
I put all in the bread machine and let it mix for 3 minutes, then knead for 7 minutes. The result is a fairly sticky dough, so I kneaded the ball with some bench flour for about 30 seconds, then oiled it up and let it rise in a slightly warm oven for 4 hours (the oil makes it a heavy dough, so it takes longer to rise). Beautiful rise! Then I punched it down and let it rest for about 15 minutes, after which it was so pliable that I could stretch it out by hand quit thinly in a 12-inch cutter pan.
For the sauce I used Tomato Magic ground tomatoes, and for the cheese, a Sargento shredded Mozzarella/Provolone combo (I think this is the secret, because in my previous attempts I only got a modicum of the HRI smell, and this time--wow!).
I like to use a large countertop oven, so I bake pizzas at 450 covered with foil on the lowest rack until the bottom starts to take on color, then move it to the upper rack uncovered where the top cooks very quickly.
It tasted just like HRI--and even looked like HRI!