1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas
2 1/2 to 3 cups all-purpose flour
1 envelope Fleischmann's® RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120° to 130°F)
2 tablespoons olive or vegetable oil
How to Make It
In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). ** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (See Pizza Topping tip below).
Bake at 400°F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
*To use Fleischmann's® Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100 to 110°F) and flour, salt and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle with yeast; stir until undissolved. Add remaining water, salt, oil and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.
Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top and bake as desired.
**Master Pizza Dough fits the following pans: 1 (15 x 10-inch) baking pan, 1 (13 x 9-inch) baking pan, 1 (14-inch) or 2 (9-inch) deep-dish pan(s). For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.
Garlic and Herb Pizza Dough: add 2 teaspoons Spice Islands® sweet basil, oregano (leaves), or rosemary and 1 clove finley minced garlic along with dry ingredients.
Cornmeal Pizza Dough: Replace 1/2 cup all-purpose flour with cornmeal.
Whole Wheat Pizza Dough: Replace 1 cup all-purpose flour with whole wheat flour.
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