- 3 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 3/4 teaspoon salt
- 2 tablespoons Mazola® RightBlend® Oil
- 3/4 to 1 cup very warm water (120° to 130°F)
- Insert metal blade in food processor bowl. Add flour, undissolved yeast, and salt; process 5 to 10 seconds to combine. Add oil. Begin processing, then slowly pour water through feed tube just until ball forms, about 10 to 15 seconds (all water may not be needed). Continue processing 60 seconds to knead dough. Carefully remove dough and blade from processor bowl. Shape dough into ball. (If using RapidRise Yeast, let dough rest at this point for 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 Toppings tip below)
- For a Pan Pizza: Let the dough rise for 20 to 40 minutes, depending on your preference for a thin, more dense crust or a thicker crust. Once the crust has risen to your liking, bake the crust in a preheated 400°F oven for 10 minutes. Remove from oven and add desired toppings (see suggestions below). Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings.
- For a Thin-Crust Pizza: Add the desired toppings to unrisen dough; OR, for a crispier crust, bake the unrisen dough in a preheated 400°F oven for 10 minutes. Remove from oven and add desired toppings (see suggestions below). Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. If you choose not to parbake, simply bake the completed pizza at 400°F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
**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 finely 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.
- Suggested Toppings: 1. Start with a can of pizza or pasta sauce, spreading the sauce to within 1/2-inch of the edge of the crust. Purchased Alfredo sauce also makes a delicious sauce for a white pizza!
- 2. Add meat, if desired. Cooked and drained ground beef or Italian sausage, sliced pepperoni, chopped ham or Canadian bacon are traditional favorites. If making a white pizza, try cooked, chopped chicken.
- 3. Other toppings to add might include chopped onion or sliced green onions, sliced ripe olives, sliced mushrooms or chopped bell peppers.
- 4. Top with shredded mozzarella OR a blend of Italian cheeses. Sprinkle with herbs such as Spice Islands® Basil, Oregano (leaves) or Italian Herb Seasoning.
- To Freeze: Prepare dough following recipe up to and through the kneading process. Divide dough in half and form into two disc shapes. Tightly wrap dough first with plastic wrap and then with aluminum foil. For best flavor, freeze up to one month.
- To Thaw: Remove pizza dough from freezer and thaw in refrigerator for 24 hours before shaping and baking. When preparing a thick crust pizza, combine the two discs. For two thin crust pizzas, work the two discs of dough separately. If dough is sticky when rolling, add a small amount of flour. Continue with recipe directions as suggested for thick or thin crust pizzas.