PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order
 given or as per
manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
 and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
 flour other
dry ingredients. Process until a soft ball forms. Remove from
 machine and
allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
 dry
ingredients and knead with dough hook to form a soft, but not-too
 sticky
dough (about 8 minutes). Remove from machine and allow to rest,
 covered with
a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
 flour,
other dry ingredients and knead to form a soft, but not-too sticky
 dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
 45
minutes.

(*) For a breadier pizza dough - depending on taste and recipe
 requirements,
you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
 an oiled
plastic bag for up to two days.