Recipe: Fleishmann's Yeast Pizza Dough, Brown and Serve Pizza, Freeze Ahead

MASTER PIZZA DOUGH



3 to 3 1/2 cups all-purpose flour, divided use
1 package Fleischmann's Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (125 to 130 degrees F)
2 tablespoons olive oil or vegetable oil

In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir 1 cup 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. (Or pizza dough can be made in a bread machine with about 1 lb. capacity. Process in the "dough" cycle.)

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.***

Bake each pizza in preheated 400 degree F 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.

*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.

**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

***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, jalapeno peppers. (To prevent a soggy pizza, slice raw vegetables thinly and do not overload your pizza. Or, use lightly sauteed or cooked, drained vegetables.)

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

Fruit: pineapple, apples, pears

VARIATIONS:

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.

BROWN 'N SERVE PIZZA
Prebake crust (without sauce or toppings) in 450 degree F oven for 8 minutes.* Cool on wire rack. After prebaking, wrap crust airtight and refrigerate for 2 days or freeze for 4 to 6 weeks.

To bake: thaw frozen crust at room temperature for 30 minutes. Spread with sauce and toppings and bake at 450 degrees F for 12 minutes or until cheese is melted and lightly browned.

TO USE FLEISCHMANN'S ACTIVE DRY YEAST:
Combine yeast and warm water (105 to 115 degrees F) 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.

Makes 12 servings
Adapted from source: Fleischmann's Yeast