Okay, so it's been awhile. But years seem like days, and some pizza recipes remain extant anyways. The timing of Roulland's request for this recipe via email is rather extraordinary because I was planning on making this Pizza Hut style today.
Here's how I put this transparent, slightly crispy crust together. I mix by hand, similar to when I make San Francisco style bread, to control the end result. But if you wish to be boring, I provide a mixer step as well (makes two 6" minis, or 1 12" pizza pan crust):
Ingredients
a) Medium-level protein flour - 9 oz (e.g., Giusto's Bakers AP 12% protein, King Arthur Bread 12.7%, King Arthur's AP 11.7%, Gold Medal Better for Bread)
b) Active yeast – 1/4 to 1/2 tsp (no need to proof)
c) Luke Warm Milk (approx. 90 F) – 6.5 oz (62%)
d) Salt – 7/8 tsp
e) 1/2 tsp sugar or 1/8 tsp barley malt syrup (such as EDEN Organic, available at Whole Foods, with enzymes to convert starches to sugar)
f) Vegetable Oil (or Canola Oil) – 1 ½ - 2 TBL
Mix
1. Mix flour & dry yeast (no need to proof active yeast)
2. Mix all other ingredients separately
3) Combine all ingredients with spatula, adding flour/yeast mixture 1/3 at a time to wet mixture. Note: (if you wish to avoid some light exercise, just bring it together with a mixer, then mix for 2 minutes, form into ball, and skip next two steps, and go to refrigeration and setting aside).
4) Once together, squeeze a couple times, put on board, knead 3 or 4 times, and set aside as rough ball covered by towel or a large upside down bowl.
5) Every 15 - 20 minutes turn the dough (just push down with palm, fold over like a letter, push down, fold once more, form into ball and cover with towel or a bowl). Avoid excessive flour. DO this 3 - 4 times over 1 hour. It will form a smooth texture, and moisture will reduce slightly.
6) Refrigerate overnight and bring to room temp for 30 minutes when ready to prepare, or if you need to make same day, let sit for 1 more hour.
Dough Proof Time
1) Turn your oven on for 45 or so seconds, letting it reach around 100F.
2) Split dough into 2 equal sizes for 6" minis, or keep as one 12". Do NOT knead.
3) Place dough in lightly greased pan, and just push out to edges. NO need to bring up sides.
4) Set inside 100F oven 1 hour. Cover with plastic wrap if you wish.
5) Remove. Then increase oven to 455F.
6) Push down with stamper (or use bottom of a smaller sprayed pan that fits inside dough to create 1/4" or so thickness on sides, or just use back of hands to lightly push down from center out leaving 1/4" around sides.
7) Put in ingredients, using light amount of your favorite sauce, shredded cheese, etc.
8) Place in 455F oven, about 11 minutes.
