Classic Pizza Dough
5 cups all-purpose flour (5 to 5 1/2 cups)
1 1/2 teaspoons salt
1 package Fleischmann’s® Quick-Rise Instant Yeast — *see notes
2 cups water
1/4 cup olive oil or vegetable oil
Set aside 1 cup flour from total amount. Mix remaining flour, salt and
yeast in large bowl. Heat water and olive oil to 125ş to 130şF. Add to dry
ingredients; blend well. Stir in enough additional flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes. Divide dough in half; prepare
according to selected recipe or freeze.**
Makes 2 thin-crust 14-inch pizzas, 8 individual 8-inch pizzas or 2
thick-crust 13 × 9-inch pizzas.
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VARIATIONS
Herb Dough – Follow above recipe adding 2 teaspoons sweet basil, oregano
or rosemary to dry ingredients.
Cheese Dough – Follow above recipe adding 1/2 cup grated Parmesan cheese
to dry ingredients.
Yield:
“2 crusts”
Per serving: 173 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 202mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : *To use Fleischmann’s® Fast Rising Active Dry Yeast, combine yeast
and warm water (105ş to 115şF) 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. Cover; let rest 20 minutes. Or if desired,
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.
**To freeze pizza dough: Flatten each dough half into 8-inch disk.
Wrap airtight in double thickness plastic freezer bags or
aluminium foil. Freeze up to 2 months. Thaw at room temperature or
in refrigerator.
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