|EVERY FEW MINUTES|
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|FLEISCHMANN'S PIZZA DOUGH|
This recipe for pizza crust is unique in that it can be mixed and baked without any rising time! It only works using Fleischmann's Pizza Crust Yeast, a specially formulated yeast just for making pizza.
1 3/4 to 2 1/4 cups all purpose flour
1 envelope Fleischmann's Pizza Yeast
1 1/2 tsp. sugar
3/4 tsp. salt
2/3 cup very warm tap water (120-130°F)
3 tbsp. oil (we used olive oil)
pizza sauce, toppings and cheese
Preheat oven to 425°F for 15-20 minutes before baking. Brush a 12-inch pizza pan with olive oil.
In a large bowl, combine 1 cup of the flour, yeast, sugar and salt. Stir in water and oil, mixing together until well blended, about 1 minute.
Gradually add 1/2 cup flour, stirring until a soft dough is formed and dough ball begins to leave sides of bowl; dough will be slightly sticky.
Knead dough on a lightly floured work surface until smooth and elastic (about 4 or 5 minutes). If additional flour is needed to keep dough from sticking, gradually add a few tablespoons at a time (but use as little flour as possible).
Cooks Tip: Coat hands with olive oil to keep dough from sticking. Alternatively, dust hands with flour.
Using fingertips, press dough out to fit pizza pan (or roll out). Dimple the surface to make indentations for the sauce.
Brush the dough lightly with olive oil. Spread pizza sauce over the dough, using the back of the ladle or spoon to spread evenly. (Make sure sauce is not hot.)
Sprinkle mozzarella cheese over sauce, then a little Parmesan cheese, a pinch or so of basil and oregano, and other favorite toppings, such as pepperoni, chopped peppers, sliced mushrooms, onions, anchovies, etc.
Bake pizza on the bottom oven rack for 12-15 minutes until cheese is bubbly and crust is nicely browned.
Cooks Note: For a fresh taste, top the pizza with the sauce only; add the cheese during the last final minutes and finish off on the top shelf until the cheese is bubbly and the crust browned. Keep a pan of hot water in the oven for an extra crisp crust.
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