- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 1 teaspoon red crushed pepper
- 2/3 cup very warm water (120° to 130°F)*
- 3 tablespoons oil
- 1/4 cup pizza sauce
- 1/4 cup hot sauce
- 8 ounces chorizo OR spicy Italian sausage, cooked and crumbled
- 1/2 cup chopped onion
- 12 to 15 canned jalapeno slices
- 2 cups (8 ounces) shredded pepper Jack cheese
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar, salt and crushed red peppers in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza yeast, cover dough and let rest 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Combine pizza sauce and hot sauce; spread over crust. Top with sausage, onions and jalapenos. Sprinkle with cheese.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Recipe Note: Use crust to make one thick crust 9-inch pizza. Increase baking time to 20 minutes.