Pizza Hut-Style Pizza (1985 Recreation)

Steps

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1. 1
   Pour 750g bread flour into the bowl of a stand mixer. Add kosher salt, white sugar, and instant yeast.
   ≈1:51
2. 2
   Add water and vegetable oil. Attach the dough hook and knead for 6-8 minutes until the dough passes the windowpane test, allowing you to stretch it thin without tearing.
   ≈2:10
3. 3
   Shape the dough into a tight ball by kneading it against the counter, place it in an oiled container, cover tightly, and refrigerate overnight to strengthen gluten and improve flavor.
   ≈2:23
4. 4
   Mix 6 oz tomato paste with 5 oz water. Add dried oregano, garlic powder, sugar, dried basil, and onion powder. Season with a pinch of citric acid, salt, and black pepper to taste.
   ≈2:35
5. 5
   The next day, remove the dough and divide it into 275g portions. Roll each into a tight ball and place in a floured proofing basket. Cover and let proof for about 1.5 hours until doubled. Test by poking gently—if the indent doesn't spring back immediately, it's ready.
   ≈3:18
6. 6
   Place one dough ball on a well-floured surface. Shape in three stages: dimple gently with fingertips, widen with a rolling pin, then stretch by hand, using gravity to help as you pass it hand-over-hand until about 14 inches in diameter. Correct any irregular shapes.
   ≈3:42
7. 7
   Dust a pizza peel with flour, place the shaped dough on it, and fix any issues or wrinkles.
   ≈4:09
8. 8
   Spread the sauce generously over the dough, top with shredded low moisture mozzarella (letting some fall on the crust), then cover half with thinly sliced pepperoni and the other half with thinly sliced green pepper.
   ≈4:16
9. 9
   Transfer the pizza to a preheated oven at around 600°F. Rotate gently every 30 seconds and bake until the crust is golden and the cheese is melted.
   ≈4:29
10. 10
    Let the baked pizza cool completely, then slice in half lengthwise so the pieces fit in the freeze dryer's rectangular trays.
    ≈4:44