Re: 1970s Pizza Hut Thick and Chewy Recipe

QuoteThe way I remember the recipe is weighing 8 pounds of water (1 gal weighs very close to 8 lbs.) Poured into a large Hobart mixer. Add around 1 1/2 c Active Dry Yeast, 2 c of dehydrated (in granular form) chicken fat, (may have been a broth but I don’t remember adding oil; if I did, it was vegetable oil) about 1/2 c salt then turning on the mixer while getting and opening a 25 LB bag of flour. when the mix was finished, I would put it in the storage container – a large, CLEAN, RubberMaid trash can and put a lid on it

It would make a slight difference whether or not it was chicken broth or chicken fat as broth would add water to the mix whereas granular chicken fat wouldn’t. Still, neither would make sense and the amounts would be too low to make any type of dough much less pizza dough

If not using broth the HR of the dough would be 32% and I kind of doubt that a cohesive dough could be made with so little water without there being a huge amount of fat and that would make …