Pizza Crust (Pizza Hut style)

I got this recipe from my homeschooling board, and it was said to be "just like Pizza Hut." I tried it one night when I was bored with cooking. Well, I have to admit that I was impressed; it did remind me of Pizza Hut...that crunchy, chewy crust. I'll have to translate and post my local pizza dough recipe from one of my friends, but this one is definitely a keeper. It was a hit all the way around. I did make a deep dish version and a thin version, and we liked the thin version much better.

Combine the following and stir:
2 2/3 cup warm water
2 TBSP sugar
2 tsp salt
1/2 c instant nonfat dry milk (not reconstituted)
1 block of yeast from the dairy section

Add in:
2 TBSP oil.
2 tsp Italian seasoning or herbs de provence

Mix in 4 c flour, stirring until smooth. Gradually add more flour until you get a workable dough. (Probably around 2 cups of additional flour) Knead for about 10 minutes by hand till dough is smooth. Put in an oiled container, cover with a clean cloth, and let the dough rest for 15-20 minutes. (During the winter, I put my pan on the radiator to rise.) Punch down the dough, divide into 6-8 balls (depending on the size of the pans you're using) and roll out into crusts. Prebake crusts at 450 degrees F for about 5-10 minutes, or until just starting to brown. The top should look dry.At this point you can top your pizza with sauce (polpa with a bit of salt and oil) and fresh mozarella and whatever other toppings you want. You could also cool and put in a ziplock baggy in the frig or freezer. Bake at 450 until the cheese is nice and melty and the crust is brown, about 10-15 minutes. To get the "just like Pizza Hut" version, just make sure to oil your pan extremely well...maybe a T or so of oil for a small pan. That will help the crust get that crispy, crunchy texture.