Fleischmann's Pizza Dough
Prep
30m
Cook
15m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 3/4 cup flour (up to 2 1/4 cup if needed) |
| 1 envelope 1 1/2 Tablespoons Fleischmann's Pizza yeast |
| 1 1/2 teaspoon sugar |
| 3/4 teaspoon salt |
| 2/3 cup very warm water (120-130 degrees) |
| 3 Tablespoons Olive oil |
Fleischmann's Pizza Dough Directions
- Preheat oven to 425° for 15 to 20 minutes before baking. Brush in 12 inch pizza pan with olive oil.
- In a large bowl, combine 1 cup of the flour, yeast, sugar and salt. Stir in water and oil, mixing together until well blended, about 1 minute.
- Gradually add 1/2 cup flour, stirring until soft dough is formed and all ball begins to leave sides of bowl; bill will be slightly sticky.
- Knead dough on a lightly floured work surface until smooth and elastic (about 4 to 5 minutes.) If additional flour is needed to keep dough from sticking, gradually add a few tablespoons at a time. (just try to use as little flower as possible.)
- Cooks Tip: cult hands of olive oil to keep dough from sticking. You can also duster hands with flour.
- Using fingertips, press dough out to fit pizza pan. Dibble the service to make indentations for the sauce.
- Brush the dough lightly with olive oil. Spread pizza sauce over the dough, using the back of the legal or spoon to spread evenly. Just make sure your sauce is not hot.
- Sprinkle mozzarella cheese over sauce, then a little parmesan cheese, a painter sowed basil and oregano, and other favorite toppings, such as pepperoni, chopped peppers, sliced mushrooms, onions, and chilies, etc..
- Bake pizza on bottom rack for 12 to 15 minutes until cheese is bubbly and crust is nicely browned.
- Cooks Note: for fresh taste, topped the Pisa was sauce only; add the cheese during the last final minutes and finish off the top shelf until cheese is bubbly and crust is browned. Keep the pan of hot water in the oven for an extra crispy crust.
Notes
