|Crust: (my changes are in bold)|
|1-3/4 to 2-1/4 cups all-purpose flour (I used half white whole wheat)|
|1 envelope Fleischmann's® Pizza Crust Yeast|
|1-1/2 teaspoons sugar|
|3/4 teaspoon salt|
|2/3 cup very warm water (120 to 130°F)*|
| 3 tablespoons oil (I used 2 tbsp.)|
Preheat oven to 425°F.
Combine yeast and warm water; let sit while mixing other dry ingredients. In large bowl combine 1 cup flour, sugar & salt. Add yeast/water mixture and oil to flour; mix with spoon or mixer until combined. Add additional flour, 1/2 cup at a time, until dough is soft - it 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.
I then placed it in a greased bowl, covered, and let it rise for about 30 minutes, only because I had other things to do. I think it would have been fine to use immediately. This makes 1 regular 12-inch or 2 thin crusts.
**It states on the yeast envelope that this yeast is not suitable for bread baking.**
Adapted from here
Monday, March 18, 2013
Quick & Easy Pizza Crust
I got this off the Fleischmann's Pizza Crust yeast envelope - very tasty, and very easy! I used it to make pepperoni rolls, and everyone loved it. I adjusted the ingredients a bit, and did it differently than directed.