Summer Pizza

From The New York Times

1. Make your pizza dough.
2. When ready to cook, press one ball into about a 10-inch round. Use a little flour, if needed, to prevent sticking and a rolling pin, if desired. Film a 10-inch skillet with olive oil and turn heat to medium. When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning. (If dough puffs up unevenly in spots, push bubbles down.)
3. Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves. If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot. With only a couple of toppings, just cook until bottom browns. Repeat with remaining dough; serve hot, warm or at room temperature.

Pizza Hut Pizza Dough

Pizza Hut Dough
1T sugar
1/2 tsp salt
1 1/3 cup warm water
2 T veg oil for dough
4 cups flour
1/4 C non fat dry milk
1 package yeast
9 ounces veg oil for pans

Put yeast, sugar, salt and dry milk in large bowl.  Add water and stir to mix well.  Let sit for 2 minutes.  Add oil and stir again.  Add flour and stir.  Turn out on flat surface and knead 10 minutes.  Divide dough into 3 balls.  Oil pans on bottom. The recipe would have you use 3oz / pan. Its a lot. Just put a good layer in the bottom of the pan so the dough doesn't stick.  Roll dough out in circles and place in pans (dough doesn't need to come up the sides of the pans very much - or at all).  Cover with dish cloth and rise 1 1/2 hours. ( we skipped letting them raise and they turn out great).
Cook at 475 -- I think we cooked them about 13 minutes -- it's hard to tell when - I say overcook a little so that they are cooked through the middle.