Cheezits dough pizza??
25 or 30 years ago my wife and I were on vacation in Mackinaw City, MI. We picked a little hole-in-wall tavern to have lunch and were surprised at their extensive menu. We ended up ordering a pizza that to this day remains I think the best I've ever had. What set it apart was the pizza dough was flavored with what I would imagine the dough used to make cheezit's crackers would be like. It had a slight orange tint and I figured they use a powdered cheese mix similar to what we use for Kraft Mac and cheese.
On a return trip a few years later the little place was closed and I have looked all over the country for the powdered cheese I thought went into that dough or recipes that might imitate cheezit's crackers but to no avail.
Any Chowhounders have suggestions?
Yes! A little bar called Jerry's Pizza, located in Chillicothe, Ohio. It's right across the street from a paper plant. You just would never expect that this would be the home of the best pizza. Their dough is said to be a top secret recipe, but the rumor is that it is made of cheezits and beer. It's truly amazing. I miss it and crave it at least once a week. The other bonus is that it's very inexpensive. Apparently, the recipe and bar have not changed since the 50's. And while there, I suggest a drive down Massieville road, to a small town store, still set up the way it was in the early 1900's, and grab a chicken salad sandwich from the nice Christian ladies behind the counter. Great little museum of a store and still running. Can't miss it, since it's the only one. I went to the audio school there.
The quick and dirty way to it is to buy Kraft macaroni & cheese, use the packets of cheese, and find another use for the macaroni. You might want to try your Friendly Local Health Food Store's bulk section; if they don't have cheese powder, they may either be able to special order it for you, or at least know where to go for it. It's also worth trying local wholesale sellers (e.g. Costco), especially ones that specialize in food service.
Failing that, there's always the Internet: http://www.amazon.com/s/ref=nb_ss_gw/...
I made a recipe for cheese straws from the NYT once that resulted in something that tasted like cheezits -- maybe try a recipe like that and add your own toppings? I think the recipe in the NYT was about New Year's hors d'oeuvres and it appeared at least 5 years ago -- their archives are online if you want to search.