Master Pizza Dough - Fleischmann's Yeast

Master Pizza Dough

Make pizza your way. Choose your favorite Fleischmann's® Yeast to make a delicious dough that can be adapted to any pizza you’re making.

Master Pizza Dough

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Yield

1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas

Difficulty

Easy Easy

Prep Time

25 minutes 25 minutes

Bake Time

20 to 30 minutes 20 to 30 minutes

Rise Time

Time may vary, see below Time may vary, see below

Select Your Yeast

Active Dry Yeast RapidRise® Instant Yeast or Pizza Crust Yeast

Ingredients

• 2½–3 cups all-purpose flour
• 1 envelope Fleischmann's® Active Dry Yeast
• ¾ teaspoon salt
• 1 cup warm water, divided (100° to 110°F)
• 2 tablespoons olive oil OR vegetable oil
• Cornmeal

• 2½–3 cups all-purpose flour
• 1 envelope Fleischmann's® Pizza Crust Yeast OR Fleischmann’s® RapidRise® Instant Yeast
• ¾ teaspoon salt
• 1 cup very warm water (120° to 130°F)
• 2 tablespoons olive oil OR vegetable oil
• Cornmeal

Directions

1. Place ¼ cup of the warm water (100° to 110°F) in a large warm bowl. Sprinkle in 1 package of Active Dry Yeast; stir until dissolved.
2. Add remaining ¾ water, salt, oil, and 2 cups of flour; mix well. Stir in enough flour to make a soft dough.
3. Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in a warm place until doubled, about 30 to 60 minutes.
4. Once risen, punch the dough down. Remove dough to a lightly floured surface to shape.
5. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). (**For making Pan Pizza or Thin-Crust Pizza, see notes below.) Sprinkle it with cornmeal. Shape the dough into a smooth ball. Divide and roll the dough to fit the desired pan(s). Top pizza as desired. (See Pizza Toppings tip below.) Bake as desired (baking times vary between 15–30 minutes depending on the pan you use).

1. Combine 2 cups of flour, undissolved yeast, and salt in a large bowl. Stir very warm water and olive oil into the flour mixture. Stir in enough remaining flour to make a soft dough.
2. Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on a floured surface for 10 minutes. (If using Pizza Crust Yeast, omit the 10-minute rest in this step.)
3. Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). (**For making Pan Pizza or Thin-Crust Pizza, see notes below). Sprinkle it with cornmeal. Shape the dough into a smooth ball. Divide and roll the dough to fit the desired pan(s). Top pizza as desired. (See Pizza Toppings tip below.) Bake as desired (baking times vary between 15–30 minutes depending on the pan you use).

Tips

**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

**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 the oven and add desired toppings (see suggestions below). Return the pizza to the oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on the size and thickness of the crust and selected toppings.

**For a Thin-Crust Pizza:

Add the desired toppings to the unrisen dough; OR, for a crispier crust, bake the unrisen dough in a preheated 400°F oven for 10 minutes. Remove from the oven and add desired toppings (see suggestions below). Return the pizza to the 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 the size and thickness of the crust and selected toppings.

Dough Flavor Variations:

GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons basil, oregano leaves, or rosemary and 1 clove finely minced garlic along with dry ingredients.

CORNMEAL PIZZA DOUGH: Replace ½ cup of all-purpose flour with cornmeal.

WHOLE WHEAT PIZZA DOUGH: Replace 1 cup of all-purpose flour with whole wheat flour.

Suggested Toppings:

1. Start with a can of pizza or pasta sauce, spreading the sauce to within ½-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.
5. Sprinkle with herbs such as basil, oregano leaves, or Italian seasoning.

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