Home Run Inn uses a combination of mozzarella and provolone (70%/30% seems about right0. The "buttery" taste is from the corn oil--there is no butter in the crust.
The one ingredient everyone is missing along with mozzarella topping is provolone cheese. I was puzzled for a long time something was missing. Until a friend said provolone cheese with the mozzarella. I tried it and bulls eye, just drizzle some on top with the mozzarella.
This recipe is pretty darn close to Home Run Inn. I was born and raised in Chicago and recently moved to Seattle. My husband and I miss Home Run Inn pizza. We cannot even get it frozen. Therefore, this is such a nice treat! Thank you MssMcMom :)
This recipe makes the most fabulous pizza crust ever! Light, flaky, crisp. Without exaggerating, it's the best pizza crust I've eaten ... anywhere.
Haven't made this yet but it is close to correct. Skip the peoppe but with a little playing this will taste like HRI. The sauce is very close as you just purée your tomatoes, add some water and oregano. I am guessing two thirds puréed tomatoes with 1/3 water. The corn oil is correct as well. What is difficult is the ratio or water to corn oil. Home Run Inn uses a blend of mozzarella cheeses so get the low fat, whole milk and skim to be perfect, 1/3 of each.
Here is a link to a site where they copy all the top pizza names. The link is for their version of HRI.
1 tsp of pepper was overwhelming. Spicy. and a can of tomatoes with nothing added for the sauce? This is nothing like home run in pizza. the crust would have been ok without so much pepper and if you use half butter and half oil, it might taste a little bit like home-run inn pizza crust. but this recipe as-is....blech.