Experimental Pizza



I found Fleischmann’s Pizza Crust Yeast in the grocery store, and I thought I’d give it a shot. I pretty much followed their recipe with the exception that I pre-baked the crust for 5 minutes before adding the toppings. It was good, quick, no proofing the yeast or allowing time for the shells to rise. I still like my old recipe for making pizza – but in a pinch, you can make this pizza in less time than it takes to order one. 

  • 2 cups flour
  • 1 envelope of Fleischmann’s Pizza Yeast
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon salt
  • 2/3 cup warm water ( 120º to 130º)
  • 3 tablespoons vegetable oil
  • olive oil to top pizza
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 2 tomatoes, sliced and halved

1. Preheat oven to 425º. In a large bowl, whisk together flour, yeast, sugar, and salt. Add water and vegetable oil, mix until well blended.

2. Knead the dough on a floured surface for 5 minutes. Roll out dough to make a 12″ circle. Transfer dough to an oiled baking sheet. Bake for 5 minutes.

3. Brush with olive oil and spread minced garlic. Sprinkle with mozzarella, and top with sliced tomatoes. Bake for 15 minutes.

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2 Responses to Experimental Pizza

  1. Old NFO says:

    Interesting… I don’t each much pizza, but that might also work for a foccacia type bread.

  2. Tina says:

    I’m not sure how that would work out – the instructions on the package said it’s not for bread making, I would stick to regular yeast for foccacia.

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