I have never tried to the prepared dough from the store. I usually make my own. If I have time I make the dough in my bread machine letting it rise, but since the lets have pizza is usually a spur of the moment kind of thing, I like to use Fleischmann's Pizza crust yeast. It is really fast and easy to make, no rising of the dough is needed and you can make it as thick or thin as you want. I make it in a bowl with the dough attachement on my mixer so I don't have to knead by hand for 4 minutes, but you don't even have to use a mixer, just my choice. Once I have it mixed up I put it on a foil lined cookie sheet, shape it and put a thin layer of sauce on it (marinara, pizza, spaghetti or bbq) bake at 425 for about 10 - 12 minutes, take out of the oven, add the amount of sauce we like and the rest of the toppings and bake for another 10 minutes or so until it is cooked to our liking. You'll be eating fresh homemade pizza in 30 minutes give or take. I have included both the single and two crust recipes from the Fleischmann's website. By the way I never bake it on the lowest rack, I always go with the middle rack.
Basic Regular Pizza Crust (1 Pizzas)
Use this easy pizza crust recipe with no need for rising time
Prep Time: 15 minutes Bake Time: 12 to 15 minutes
Number Of Servings: 1 (12-inch) pizza
1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
3 tablespoons oil
1/2 to 1 cup pizza sauce
Other toppings as desired
1 to 2 cups (4 to 8 ounces or 125 to 250g) shredded mozzarella 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.
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Basic Regular Pizza Crust (2 Pizzas)
Use this crust recipe when you need to make more than one pizza
Prep Time: 20 minutes Bake Time: 18 to 20 minutes
Number Of Servings: 2 (12-inch) pizzas
3-1/4 to 3-3/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
1-1/2 tablespoon sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water (120 to 130°F)*
1/3 cup oil
1 to 2 cups pizza sauce
Other toppings as desired
12 to 16 ounces shredded mozzarella cheese
Preheat oven to 425°F.
Combine 2 cups 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. Divide dough in half.
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. Repeat with second pizza.
Bake for 18 to 20 minutes, until cheese is bubbly and crust is browned. For best results, rotate pizzas between top and bottom oven racks halfway through baking.
*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.
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Good luck.
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I love to cook and really appreciate all of your great ideas!
