Ingredients
2-1/2 to 3 cups flour
1 envelope FLEISCHMANN’S RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120o to 130oF)
2 tablespoons olive or vegetable oil
Cornmeal
Preparation
Combine 2 cups flour, undissolved yeast, and salt in a large bowl. 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.
Shape dough into smooth ball. Divide and roll dough to desired size. Top as desired.
For a Pan Pizza: Let the dough rise for 20 to 40 minutes then bake 10 min at 400F. Add toppings and bake another 10 to 20 minutes.
For a Thin-Crust Pizza: Add toppings to unrisen dough; OR, for a crispier crust, bake the unrisen dough for 10 minutes at 400F. Add toppings and bake for another 10 to 20 minutes.
*To use FLEISCHMANN’S Active Dry Yeast: Use 1 pkg Active Dry Yeast, 1 cup warm water (100 to 110F), and flour, salt, and oil listed above. Place 1/4 cup of warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups 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.
GARLIC AND HERB PIZZA DOUGH: Add 2 tsp Italian seasoning and 2 tsp garlic powder along with dry ingredients.
