With the Superbowl coming up this weekend, all week I will be highlighting some ideas for your game day eats, here’s one:
Last weekend I decided to step up from the Boboli crust and make my own. In the baking section I found the “Fleishschmann’s Pizza Crust Yeast” and the directions on the back made things easy:I split the dough and put them in a cake pan greased with olive oil and butter. This recipe did not call for any rising time but I allowed it to rise in an oiled bowl for over an hour. The crust that I allowed to rise further after sitting in the pan came out much better and lighter.
1-3/4 to 2-1/4 cups all purpose flour (I used bread flour)
1 envelope Fleischmann’s Pizza yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120-130 degrees F)
3 tablespoons oil
pizza sauce, toppings and cheese
Preheat oven to 425°F.
Combine 1 cup 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.
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.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
*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.
Recipe Note: Use crust to make one thick crust 9-inch pizza. Increase baking time to 20 minutes.