Pizza Hut style pan pizza, freeze dried and rehydrated

Put the bread flour in the bowl of a stand mixer, then add the kosher salt, white sugar and yeast, and whisk.

Add the water and the vegetable oil, fit the dough hook and knead 6 to 8 minutes until it passes the window pane test; pizza dough is stretched thin and needs a lot of gluten development.

Roll the dough against the counter into a tight taut ball, drop into a lubricated container, cover tightly and refrigerate overnight to strengthen the gluten and improve flavour.

Mix the tomato paste with the water, then the oregano, garlic powder and sugar.

Season the sauce with salt, pepper, dried basil, onion powder and a pinch of citric acid.

Divide the dough into 275 gram portions for 14 inch pizzas, roll into tight taut balls and place in a flour-dusted proofer.

Cover and proof about one and a half hours until doubled; the poke test is done when the divot does not spring back right away.

On a well-floured surface, dimple the dough, widen it with a rolling pin, then stretch it by hand and let its own weight pull it out to about 14 inches, correcting any deformations.

Move the round onto a generously floured peel, sauce it, cover with shredded mozzarella letting a little fall on the crust, and top with pepperoni and thinly sliced green pepper.

Bake at around 600 degrees Fahrenheit, turning a half turn every 30 seconds or so; a medium hydration crust should not be pushed to 900.

Cool the pizzas completely before slicing them in half to fit the freeze dryer trays.

Freeze dry: freeze at negative 50 degrees Fahrenheit under vacuum for 36 hours, until the slices are rigid and cracker-like.

Rehydrate in a steam oven at 100% humidity; after two hours and twenty-five minutes the slice had shrunk and was barely more flexible.

Other rehydration attempts: wrapped in a wet paper towel overnight in the fridge, splashed with boiling water, set in a steamer basket, and left sitting in a bowl of hot water.

Sitting in water waterlogs it, the steamer gives a chew-toy texture, and splashing with boiling water then a stint in a hot oven gives stretchy cheese and almost edible pizza.

Variation, one giant pizza: stretch a round 20 inches and two in length, about 56 centimetres, onto an extra large peel dusted with semolina flour or cornmeal.

Variation: sauce, cheese and top it, shake the peel to check it will slide, and bake at about 575 for five to seven minutes.