Basic Regular Pizza Crust (2 Pizzas)

Use this crust recipe when you need to make more than one pizza.


Details

Difficulty

Beginner

Yield

2 (12-inch) pizzas

Prep Time

20 minutes

Bake Time

18 to 20 minutes

Ingredients


  • Crust:
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann's® RapidRise Yeast
  • 1-1/2 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups very warm water (120 to 130°F)*
  • 1/3 cup oil
  • 1 to 2 cups pizza sauce
  • Other toppings as desired
  • 12 to 16 ounces shredded mozzarella cheese

Directions


Preheat oven to 425°F.

Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl.  Add very 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.) Divide dough in half.

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

Spread with pizza sauce.  Top with desired toppings and sprinkle with cheese.  Repeat with second pizza.

Bake for 18 to 20 minutes, until cheese is bubbly and crust is browned.  For best results, rotate pizzas between top and bottom oven racks halfway through baking.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.