Cheese – How to maximize the cheese flavor in the pizza

Not to disparage some of my go-to cookbooks, but when I want something that's a little more institutional or American traditional (and I'd say your pizza qualifies), the first places I look for recipes are the Better Homes and Gardens Cookbook or the Joy of Cooking. I would bet that their recipes are going to steer you toward that kind of pizza crust.

I would think you'd want to look at a dough recipe with some fat in it--most likely olive oil. And I would think two rises would be good to get that sandwich bread texture of smaller bubbles/tighter crumb. Compared to a traditional Italian pizza, you'll also need a lot more dough, and I expect you'll cook it at a lower temperature than for a thin gourmet pizza (which is usually as hot as your oven can go).

If you're concerned about thick dough coming out a little undercooked (especially in the middle), you could blind bake it (with no toppings) briefly before taking it out and topping it.

If you're feeling really desperate for "that kind" of pizza dough and don't think anything you'll make will be white bread enough, Pillsbury makes a dough in a can that you pop open like their crescent rolls and cinnamon rolls. Pop it, and the dough is inside ready to rock--just unroll it and go.

Pizza hut uses skim milk mozzarella on it's pizza, at least in the USA. Not sure what they use in other countries, but I would imagine it is still the same. Skim milk mozzarella is extremely stretchy, but loses a little on the flavor end. More expensive pizzerias normally spring for the full fat mozzarella cheese.

Dominos uses a mix of cheese, made up of mozzarella, Pecarino, Parmesan, and asiago cheeses. I think in their most recent reboot they switched to part skim mozzarella but I am not one hundred percent on that.