Basic Pizza Crust (Fleischmann’s®)

Prep Time: 15 minutes Number Of Servings: 1 (12-inch) pizza

I am, by all means, NOT a baker and I won’t pretend to me. I will be the first one to buy a ready-made pizza dough ball from my local grocery store. I’ve also recently discovered that some pizza places will sell their pizza dough balls also. Jack-pot! I have no shame. I do, however, cross the line at the the “biscuit can” pizza dough. Not because it isn’t tasty or anything, but because I can’t pop open a biscuit can, with a ten foot pole, in fear that I have been shot. I followed the given recipe from Fleischmann’s® Pizza Crust Yeast. My tweeks are noted.

1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann’s® Pizza Crust Yeast
1-1/2 teaspoons honey **TWEEK (called for regular sugar)
2 tsp garlic powder **TWEEK (addition)
3/4 teaspoon salt
2/3 cup very warm water
3 tablespoons oil


Combine 1 cup flour, undissolved yeast, garlic powder and salt in a large bowl. Add very warm water, honey 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.

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.

This is a 10 inch deep dish cast iron skillet pizza. Cooking time and temperature will vary.

This is a 10 inch deep dish cast iron skillet pizza. Cooking time and temperature will vary.

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.

**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.

Recipe Note: Use crust to make one thick crust 9-inch pizza. Increase baking time to 20 minutes.


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