Pizza crust - quick using pizza crust yeast

By btaylor

What is great about using the pizza crust yeast is there is no wait time for rising, and also because of dough relaxers added to yeast, dough does not snap back when stretched. We make thin crust pizzas (half recipe per pizza) by this recipe, roll it with rolling pin on a peel, add sauce and toppings, and transfer it to a pizza stone already at 500 degrees on the grill. Only takes 5 minutes to cook and comes out thin and crispy.

Ingredients

• 3/4 cup whole wheat flour [1 cup]
• 1 to 1-3/4 cups all-purpose flour [1/2 to 1 cup]
• 1 envelope Fleischmann's® Pizza Crust Yeast
• 1-1/2 teaspoons sugar [2 Tbsp honey added with warm water and oil]
• 3/4 teaspoon salt
• 2/3 cup very warm water (120 to 130°F)*
• 3 tablespoons oil [2 tsp]
• 1/2 to 1 cup pizza sauce
• Other toppings as desired
• 1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

Details

Preparation time 15mins
Cooking time 20mins
Adapted from breadworld.com

Preparation

Step 1

Preheat oven to 475°F.

Combine whole wheat 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 all-purpose 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. Can divide in half and make 2 thin-crust pizzas.

Bake on lowest oven rack 10-12 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.