The Chefs Black Book

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.

Pizza Hat Sauce and Toppings

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pizza Sauces
Cake Mix
Amount Measure Ingredient -- Preparation Method
VAN GEFFEN VGHC42A

1 Can tomato soup -- (10 1/2 ounces)
1 tablespoon Dry oregano leaves
1/2 teaspoon Garlic salt
TOPPINGS
8 ounces Mozzarella -- shred
8 ounces Meunster -- shred
1/3 cup Parmesan -- grate
8 ounces Pepperoni -- slice thin
1 Can mushrooms -- (8 ounces) drain

PIZZA HUT CAVATINI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Cake mix
Amount Measure Ingredient -- Preparation Method
WALDINE VAN GEFFEN
VGHC42A

4 c Uncooked assorted pasta --
Cook al dente
2 lb Ground round
2 tb Oil
1 1/2 pk Onion soup mix
28 oz Stewed tomatoes -- sliced
Styl
1 cn V-8 juice -- (6 ounces)
1 lb Jar Prego spaghetti sauce --
Flavored in meat
1/2 c Grape jelly
Mozzarella cheese
Provolone cheese

Brown the meat in oil. Crumble with a fork, browning
until the pink color disappears. Turn heat to low. Add
remaining ingredients. Stir lightly to combine. Allow
sauce to cook, uncovered about 20 minutes, but do not
let it boil. Alternate layers of cooked pasta, the
sauce and slices of mozzarella and half the provolone
~ sufficiently to fill individualau gratin dishes -
or small oven-proof serving dishes.