5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 teaspoons salt
1 package Fleischmann's® Quick-Rise Instant Yeast, *see notes
2 cups water
1/4 cup olive oil or vegetable oil
Servings: 16 / Yield: 2 crusts
Set aside 1 cup flour from total amount. Mix remaining flour, salt and yeast in large bowl. Heat water and olive oil to 125º to 130ºF. Add to dry ingredients; blend well. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepare according to selected recipe or freeze.**
Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2 thick-crust 13 × 9-inch pizzas.
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VARIATIONS
Herb Dough - Follow above recipe adding 2 teaspoons sweet basil, oregano or rosemary to dry ingredients.
Cheese Dough - Follow above recipe adding 1/2 cup grated Parmesan cheese to dry ingredients.
Notes: *To use Fleischmann's® Fast Rising Active Dry Yeast, combine yeast and warm water (105º to 115ºF) in large bowl; stir until dissolved. Stir in salt, oil and 2 cups flour to yeast mixture; blend well. Stir in enough remaining flour to make soft dough. Knead as directed. Cover; let rest 20 minutes. Or if desired, place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down; prepare according to selected recipe or freeze.
**To freeze pizza dough: Flatten each dough half into 8-inch disk. Wrap airtight in double thickness plastic freezer bags or aluminium foil. Freeze up to 2 months. Thaw at room temperature or in refrigerator.
1 1/2 teaspoons salt
1 package Fleischmann's® Quick-Rise Instant Yeast, *see notes
2 cups water
1/4 cup olive oil or vegetable oil
Servings: 16 / Yield: 2 crusts
Set aside 1 cup flour from total amount. Mix remaining flour, salt and yeast in large bowl. Heat water and olive oil to 125º to 130ºF. Add to dry ingredients; blend well. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepare according to selected recipe or freeze.**
Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2 thick-crust 13 × 9-inch pizzas.
____________________
VARIATIONS
Herb Dough - Follow above recipe adding 2 teaspoons sweet basil, oregano or rosemary to dry ingredients.
Cheese Dough - Follow above recipe adding 1/2 cup grated Parmesan cheese to dry ingredients.
Notes: *To use Fleischmann's® Fast Rising Active Dry Yeast, combine yeast and warm water (105º to 115ºF) in large bowl; stir until dissolved. Stir in salt, oil and 2 cups flour to yeast mixture; blend well. Stir in enough remaining flour to make soft dough. Knead as directed. Cover; let rest 20 minutes. Or if desired, place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Punch dough down; prepare according to selected recipe or freeze.
**To freeze pizza dough: Flatten each dough half into 8-inch disk. Wrap airtight in double thickness plastic freezer bags or aluminium foil. Freeze up to 2 months. Thaw at room temperature or in refrigerator.
