Master Pizza Dough

Master Pizza Dough

Master Pizza Dough

"To be honest with you, I still eat whatever I want. It's all about portion control. I still love pizza, but instead of eating half, I eat a slice."
Bill Engvall
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Print Recipe
Prep Time 10 mins
Additional Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 235 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour or as needed
  • 1 envelope Fleischmann’s® RapidRise Yeast*
  • ¾ teaspoon salt
  • 1 cup very warm water 120 degrees F to 130 degrees F
  • 2 tablespoons olive or vegetable oil
  • Cornmeal

Instructions
 

  • In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
  • Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
  • Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

NUTRITION

Nutrition Facts
Master Pizza Dough
Serving Size
 
6 g
Amount per Serving
Calories
235
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
293
mg
13
%
Potassium
 
57
mg
2
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Protein
 
6
g
12
%
Calcium
 
9
mg
1
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

*To use Fleischmann’s(R) Active Dry Yeast: Use 1 package active dry yeast, 1 cup warm water (100 to 110 degrees F) and flour, salt and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle with yeast; stir until dissolved. Add remaining water, salt, oil and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make a soft dough.
Knead as directed. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top and bake as desired.
**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.
Garlic and Herb Pizza Dough: add 2 teaspoons Spice Islands(R) Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.
Cornmeal Pizza Dough: Replace 1/2 cup all-purpose flour with cornmeal.
Whole Wheat Pizza Dough: Replace 1 cup all-purpose flour with whole wheat flour.
Keyword Pizza
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