Fleischmanns Pizza Dough Food

WHOLE WHEAT PIZZA CRUST FLEISCHMANN

Steps:

• Oven 450. I like thin, crunchy crust - I bake crust on a drying rack right on oven shelf.
• Combine sugar into water, add yeast. Set aside.
• Combine flours and salt.
• Pour in yeast and corn oil.
• Mix or hand knead for 3 minutes.
• Place in oiled bowl, cover, and let rise 30 minutes in a warm place.
• Punch down and divide for two crusts.
• You can freeze dough up to one month. Thaw in refrigerator 8-12 hours or room temp 2-3 hours. No need to let it rise after thawing.

PIZZA MARGHERITA FROM FLEISCHMANN'S®

Steps:

• Preheat oven to 425 degrees F.
• Combine 1 cup flour, undissolved yeast, sugar and salt 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 using RapidRise Yeast, let dough rest at this point for 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.
• For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
• Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

MY " GO TO" PIZZA DOUGH

Steps:

• In a large bowl, combine 4 cups of flour, undissolved yeast, sugar, cheese, and salt.
• Place water and oil in a microwavable container and nuke until temp is 110 to 120 degrees.
• Pour into flour mixture and mix with a spoon. Add enough remaining flour to make a soft, slightly sticky dough while mixing with your hands.
• Knead dough on a floured surface until smooth and elastic adding flour as required; about 3 to 5 minutes.
• Preheat oven to 500 degrees. If using a stone, place stone on lowest shelf so it will preheat.
• Place kneaded dough into a large bowl and lightly coat the dough with olive oil so the surface will not dry out. Cover the dough with plastic wrap or a damp cloth and place in a warm place. The top of the stove works well while the oven preheats.
• Allow dough to rise until doubled in size; about 30 to 40 minutes.
• Remove to a floured surface and knead for about 30 seconds.
• Shape dough into a ball and divide in half. Return half to the bowl and cover.
• Roll second half into desired size and shape and place on a pizza peel or pizza pan.
• If using a peel, lightly dust with cornmeal so the dough will easily slide from the peel to the stone. Place dough onto peel.
• If using a pan, lightly coat with oil and dust with cornmeal. Place dough on pan and finish shaping dough to fit.
• Top pizza with desired ingredients and dip two fingers into olive oil. Coat rim of crust with oil so it will brown nicely.
• Bake at 500 degrees for 10 to 20 minutes until toppings are bubbly and crust is browned.
• Cooking time will vary with thickness of dough and ingredients, so watch closely to avoid burning.
• Repeat with second dough ball for a second pizza, or wrap well and freeze for later use.

SUPER FAST AND EASY PIZZA DOUGH/ CRUST

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Add any other spices/herbs that you like.
• Stir in the very warm water and oil. Mix well.
• Add enough of the remaining flour to make a soft dough.
• Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover and let rise about 10 minutes.
• Lightly oil one 14" or two 12" round pizza pans. Sprinkle with cornmeal.
• Form dough into smooth ball(s). Roll dough to fit the pan(s).
• Top with your favorite sauce and toppings.
• Bake at 400F for 20 to 30 minutes or until done.