Pizza Crust

I love the garlic herb version, have yet to try the whole wheat one, but that's next

Pizza Crust

Master Pizza Dough
Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.


3 to 3-1/2 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast*
3/4 teaspoon salt
1 cup very warm water (120 to 130oF)
2 tablespoons olive or vegetable oil
Cornmeal

Directions
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (see Pizza Toppings tip below)

Bake at 400oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

*To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100 to 110oF), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir 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 place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired.

**Master Pizza Dough fits the following pans:
- 1 (15 x 10-inch) baking pan
- 1 (13 x 9-inch) baking pan
- 1 (14-inch) or 2 (9-inch) deep-dish pan(s)
- For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.

GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons SPICE ISLANDS Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.

CORNMEAL PIZZA DOUGH: Replace 1/2 cup all-purpose flour with cornmeal.

WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour.

Nutrition Information
Per Serving for master pizza dough and garlic and herb pizza dough, without toppings (1/12 of recipe): calories 153; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 4 g.

For cornmeal pizza dough, without toppings (1/12 of recipe): calories 152; total fat 3 g; saturated fat 0 g; cholesterol 0 mg; sodium 150 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 4 g.