Quick to make, and MUCH better than frozen!
Servings: 6
Preparation Time: 15 minutes
Start to Finish Time: 30 minutes
2 1/4 cups flour, divided
1 envelope Fleischmann's® Pizza Crust Yeast (or Fleischmann’s® RapidRise® Instant Yeast)
1-1/2 teaspoons honey (or sugar)
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)
3 tablespoons oil
For "stuffed crust": 7-8 mozzarella cheese sticks
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
- Add warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
- Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet OR roll dough on a floured counter to fit pan; place in greased pizza pan or baking sheet.
- For "stuffed crust", add cheese sticks around the perimeter, fold crust over, tucking in to prevent melted cheese from leaking. Otherwise, just form a rim by pinching the edge of the dough.
- Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Serving Ideas: Serve with beer or a robust red wine.
Yield: 6 large squares