5 3/4 to 6 1/4 c. all-purpose flour
1 1/2 tsp. salt
1 pkg. Fleischmann's rapid rise or active dry yeast
2 c. water
1/4 c. olive oil or vegetable oil

In large bowl, combine 2 cups flour, salt and yeast. In small saucepan, heat water and olive oil to 125 to 130 degrees. Add to dry ingredients; beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally. With spoon, stir in enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest 10 minutes (20 minutes for active dry yeast). Divide in half, shape and bake half according to selected recipe. Freeze remaining half.

To freeze pizza dough, wrap airtight in double thickness of plastic wrap or aluminum foil. Freeze up to 2 months. Thaw at room temperature or in refrigerator. Use as directed in selected recipe or make up your own favorite pizza.