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Ingredients
- 2 1/4 teaspoons Fleischmann's(R) Yeast
- 1 1/2 teaspoons granulated sugar
- 1 1/8 cups warm water 110-115 degrees F
- 3 1/2 cups all-purpose flour divided
- 1/2 cup Mazola Corn Oil
- 1 1/2 teaspoons salt
Method
- In a measuring cup, dissolve the yeast, sugar and warm water. Allow the mixture to sit for 5-10 minutes or until it starts to foam.
- In the bowl of a stand mixer fitted with the hook attachment, mix together 3 cups of the flour, Mazola corn oil and salt. Slowly stream in the yeast mixture and continue mixing on low to medium speed until the dough comes together. Add the remaining flour (if needed). The dough should be soft but not sticky.
- Shape the dough into a ball and transfer to a large, well-oiled bowl. Cover with plastic wrap or a towel and allow it to double at room temperature. You can leave this on the counter for 6-10 hours if desired.
- Punch the dough down and divide into two pieces. Place each half into a high-sided cake pan or in a cast iron pan. Allow it to rest for 15 minutes.
- Press the dough up the sides of the pan and evenly along the bottom.
- To bake, preheat your oven to 425 degrees F. Add your favorite cheese to the bottom, then top with your favorite pizza sauce and toppings. Bake for about 25-30 minutes or until the crust becomes golden brown.
- Pizza crust can be frozen (in a ball) before baking. Just thaw and allow it to rise before shaping into the pizza pan.
