1. Préchauffer le four à 425 °F.
2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk and butter until very warm (120° to 130°F). Add to flour and 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, allow dough to rest 10 minutes.)
3. 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. Cover with a towel and let rest 10 minutes.
4. Mix flour, brown sugar, cinnamon and nutmeg in a bowl. Cut in butter with pastry blender or two forks until crumbly. Stir in oats and pecans. Sprinkle over pizza crust.
5. Bake on lowest oven rack for 12 to 15 minutes, until topping and crust are browned. Remove from oven and let cool on wire rack for 5 minutes.
6. Combine powdered sugar, vanilla and enough mix to make a smooth consistency. Drizzle over pizza. Serve immediately.

Make Ahead Tip: Prepare pizza and refrigerate before baking for up to 24 hours. Pop in the oven when you're ready to serve!

*Si vous n’avez pas de thermomètre, l’eau devrait être très chaude au toucher.

**Pour pétrir la pâte, ajoutez juste assez de farine à la pâte et vos mains pour empêcher la pâte de coller. Aplatissez la pâte et pliez-la vers vous. À l'aide de la paume de vos mains, repoussez la pâte avec un mouvement de roulis. Faites tourner la pâte d'un quart de tour et répétez les étapes "plier, pousser et tourner". Continuer à pétrir la pâte jusqu'à ce qu'elle soit lisse et élastique. Utilisez un peu plus de farine si la pâte devient trop collante, en travaillant toujours la farine dans la boule de pâte.

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