Hi Everyone,

How are you? The weather is getting very chilly and it’s time to head back “indoors” to the kitchen.

I know a lot of people love Friday night pizza and I found a great “yeast” just for pizza making that requires no rising time that I just had to share with you.

So, with a quick gathering of simple ingredients to make the dough, add your sauce and toppings and a fresh hot pizza is yours for under 30 minutes from start to finish…..

I make this dough for a quick pizza when I have leftover odds-and-ends toppings from other meals that I want to use or if I have an abundance of fresh tomatoes. The combinations are limitless.

For the pizza I made I didn’t even make a classic circle but a rustic free-form shape and added some topping combinations I had on hand….a trio of flavors…tomato with mozzarella, basil, and oregano, butternut squash with meatballs, and broccoli rabe with sausage…

This recipe can make a regular 12-inch pie crust or 2 thin-crust pies. And the company lists a website for more recipes…...www.breadworld.com/pizza

The product is Fleischmann’s Pizza Crust Yeast

and here is the tried and true recipe from Fleischmann’s (I use this for stromboli as well)……. Have fun!

Ingredients

• Crust:
• 1-3/4 to 2-1/4 cups all-purpose flour
• 1 envelope Fleischmann’s^® Pizza Crust Yeast (or Fleischmann’s^® RapidRise^® Instant Yeast)
• 1-1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup very warm water (120^° to 130^°F)*
• 3 tablespoons corn oil (I use olive oil)
• 1/2 to 1 cup of pizza sauce
• other toppings as desired
• 1 to 2 cups (4 to 8 ounces or 125 to 250g) shredded mozzarella cheese

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Directions

1. Preheat oven to 425^°F.
2. 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. The 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 the dough rest at this point for 10 minutes.)
3. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to a 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
4. Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
5. Bake on the lowest oven rack for 12 to 15 minutes, until the cheese is bubbly and the 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 the dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate the dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading the dough until it is smooth and elastic. Use a little more flour if the 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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I hope you have an opportunity to try this recipe and enjoy some pizza making…..

Until my next post, make every day a celebration!

Stay well,

Diane