MASTER PIZZA DOUGH

MASTER PIZZA DOUGH

3 cups all-purpose flour (3 to 3 1/2 cups)
1 package Fleischmann’s® Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (125º to 130ºF)
2 tablespoons olive or vegetable oil

  1. In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

  2. On lightly floured surface, form dough into smooth ball. (If desired, freeze dough as directed below.) Divide and roll to fit desired pan or pans*. Top as desired.

  3. Bake each pizza in preheated 400ºF oven for 20 minutes or until done. Time depends on size and thickness of crust and selected toppings; deep dish pizzas can take up to 50 minutes.


Dough Variations:
HERB: Add 2 teaspoons Italian herb seasoning, basil, oregano or rosemary leaves and 1 clove finely minced garlic along with dry ingredients.

CORNMEAL: Replace 1/2 cup all-purpose flour with cornmeal.

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

CHEESE: Add 1/2 cup grated Parmesan cheese along with dry ingredients.


TOPPINGS:
Use your favorite toppings or select new combinations from the following suggestions.

Sauces: homemade or prepared pizza, tomato or spaghetti sauce, pesto, salsa, barbecue sauce, hoisin sauce

Quick Tomato Sauce: Combine 1 can (8-ounce) tomato sauce and 1 can (6-ounce) tomato paste. Stir in 2 teaspoons oregano or basil leaves and 1 clove garlic, minced. Makes 1 1/2 cups.

Cheeses: Mozzarella, Cheddar, Swiss, Jack, Parmesan, Brie, Feta, Muenster, blue, Fontina

Meat/Seafood: pepperoni, salami, ham, cooked bacon or sausage, smoked turkey, roasted chicken, anchovies, clams, shrimp, smoked salmon

Vegetables: tomatoes, red, yellow or green bell peppers, summer squash, onions, mushrooms, olives, carrots, broccoli, artichoke hearts, jalapeño peppers

Note: To prevent a soggy pizza, slice raw vegetables thinly and do not overload your pizza. Or, use lightly sautéed or cooked, drained vegetables.

Seasonings: garlic, basil, rosemary, oregano, thyme, fresh parsley or cilantro, crushed red peppers

Fruit: pineapple, apples, pears


BROWN 'N SERVE PIZZA

  1. Prebake crust (without sauce or toppings) in 450ºF oven for 8 minutes.* Cool on wire rack.

  2. After prebaking, wrap crust airtight and refrigerate for 2 days or freeze for 4 to 6 weeks.

  3. To bake: thaw frozen crust at room temperature for 30 minutes.

  4. Spread with sauce and toppings and bake at 450ºF for 12 minutes or until cheese is melted and lightly browned.

Notes: *Master Pizza Dough can be divided and/or shaped to fit the following pans
THIN - 2 (12-inch) round pizza pans
THICK - 1 (14-inch) round pizza pan (could try 2 very thin)
THIN - 1 (10- × 15-inch) baking pan
THICK - 1 (13- × 9-inch) baking pan
THIN - 2 baking sheets (make six 7-inch round individual pizzas)
THIN - 1 (14-inch) or 2 (9-inch) deep-dish pizza pans

To Freeze Pizza Dough:
Flatten dough to 8-inch disk. Wrap airtight in double thickness plastic freezer bags or foil. Freeze up to 2 months. Thaw at room temperature, in microwave oven or in refrigerator: At room temperature, thaw 2 to 4 hours. In microwave oven, microcook 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed. In refrigerator, thaw 8 to 16 hours or overnight. Thawing times will be shorter if dough is divided in half and frozen.

To Use Fleischmann’s® 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. 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.

Pizza dough can be made in a bread machine with a large (about 1 lb.) capacity. Process in the “dough” cycle.