Pizza Please

It started out as a cloudy day, then a drizzly day, and now we end our day with a beautiful Gulf breeze and sunshine. We bought Luke his first Big Wheel today. He was not too excited when I picked the large toy next to the Spiderman four wheeler, but he will learn. I made homemade pizza for dinner which, by surprise, was actually very good.

Pizza Crust Recipe:

Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

2-1/2 to 3 cups all-purpose flour

1 envelope FLEISCHMANN'S RapidRise Yeast*

3/4 teaspoon salt

1 cup very warm water (120o to 130oF)

2 tablespoons olive or vegetable oil

Cornmeal

Directions

Combine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired. (see Pizza Toppings tip below)

For a Pan Pizza: Let the dough rise for 20 to 40 minutes, depending on your preference for a thin, more dense crust or a thicker crust. Once the crust has risen to your liking, bake the crust in a preheated 400^oF oven for 10 minutes. Remove from oven and add desired toppings (see suggestions below). Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings.

For a Thin-Crust Pizza: Add the desired toppings to unrisen dough; OR, for a crispier crust, bake the unrisen dough in a preheated 400^oF oven for 10 minutes. Remove from oven and add desired toppings (see suggestions below). Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. If you choose not to parbake, simply bake the completed pizza at 400^oF for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.
*To use FLEISCHMANN'S Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100^o to 110^oF), and flour, salt, and oil listed above. Place 1/4 cup of the warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.

Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30 to 60 minutes. Punch dough down. Remove dough to lightly floured surface. Shape, top, and bake as desired.

GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons SPICE ISLANDS Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.