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READY IN 50 mins

Master Pizza Dough

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"It's easy and fast to make your own pizza crust from scratch, and it tastes homemade, too." — Fleischmann's® Yeast

Ingredients Edit and Save

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Original recipe makes 1 14-inch thick crust pizza or 2 12-inch thin crust Change Servings

2 1/2 cups all-purpose flour, or as needed
1 envelope Fleischmann's® RapidRise Yeast*
3/4 teaspoon salt

1 cup very warm water (120 degrees F to 130 degrees F)
2 tablespoons olive or vegetable oil
Cornmeal

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Directions

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. 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.
Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Footnotes

*To use Fleischmann's® Active Dry Yeast: Use 1 package Active Dry Yeast, 1 cup warm water (100 to 110 degrees F) and flour, salt and oil listed above. Place 1/4 cup of the warm water in large warm bowl. Sprinkle with yeast; stir until undissolved. 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.
**Master Pizza Dough fits the following pans: 1 (15 x 10-inch) baking pan, 1 (13 x 9-inch) baking pan, 1 (14-inch) or 2 (9-inch) deep-dish pan(s). For individual pizzas, shape dough into 6 or 8 (7-inch) rounds and place on 2 greased baking sheets.
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.
Cornmeal Pizza Dough: Replace 1/2 cup all-purpose flour with cornmeal.
Whole Wheat Pizza Dough: Replace 1 cup all-purpose flour with whole wheat flour.

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Excellent crust! It was very soft and easy to roll out, but nice and chewy once cooked. I used the footnote also for the dry active yeast. **I've also now made the recipe as written with the Rapid Rise yeast twice and it's so easy and delicious. Since the price is the same for dry active and rapid rise, I'm now buying the rapid rise. I also made 2 batches last time and used one for breadsticks by pressing the dough into a small cookie sheet pan, scoring with a pizza cutter and brushing on olive oil, dried oregano and basil, garlic powder and salt and pepper. I baked them for about 20 minutes at 400° and they were delicious!

—JasBradley

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Most Helpful Critical Review

Jan 08, 2012

boring

—ALH

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269 Ratings

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Mar 08, 2010

I could not believe how wonderful this dough turned out. My husband's family has made pizza every Saturday night for decades. It usually takes between 2-2 1/2 hrs to complete a pizza. It's always delicious, but sometimes you need pizza faster! So I threw my hand in with this dough and it was so yummy. Crunch on the outside, soft in the middle. Make my own pizza sauce, put some garlic salt and parmesan cheese around the crust and VOILA! Very good! Will use often.

—Amanda P

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Oct 02, 2011

No complaints here. I made this recipe in my Kitchen Aid, using the bread hook to knead the dough. I did not use the cornmeal, only because I forgot. I spread half the dough out onto my cookie baking sheet (for a thin crust) and prebaked it for 5 minutes before topping it. My boys ate two pieces each in less than five minutes. I would say it was a hit! Next time, I'll try the garlic herb version.

—Sarah Jo

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Dec 22, 2010

For a very basic dough that's easy to make and extremely soft after baking, you're definitely in the right place. I found, however, that just the plain dough was a little too ordinary, so I spiced it up a bit and added some minced garlic, basil, and a little bit more salt when the dough was being made. After I put it in the pan and had all the toppings on it, I brushed the crust with some melted butter and sprinkled garlic powder and Parmesan cheese before putting it into the oven. Amazing.

—Dennis Chu

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Sep 23, 2009

I had never made pizza before, so I decided to try out this particular recipe. It came out absolutely delicous!! The dough tasted amazing and was crunchy on the outside, soft on the inside!! me and my boyfriend loved it. Will make it plenty of times more. For sure!

—Lil-mama-cassandra

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Apr 30, 2010

A truly wonderful crust! This is the only crust recipe I have come across that has tasted anything like a restaurants! I added garlic and butter to the crust before baking.

—Countess Cookie

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Mar 22, 2010

I have been looking at this recipe for a very long time. I made it for my famliy last night and they love it. To me the ture test of a good pizza is the next day cold. And, this pizza is great hot or cold. Try it!!!

—Bob G

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Nutrition

Calories
231 kcal
12%

Carbohydrates
40.1 g
13%

Cholesterol
0 mg
0%

Fiber
1.4 g
6%

Protein
5.4 g
11%

Sodium
293 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Master Pizza Dough

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 231
** Calories from Fat: 45

% Daily Value *
** Total Fat 5g 8 %
** Saturated Fat 0.7g 4 %
** Cholesterol 0mg 0 %
** Sodium 293mg 12 %
** Potassium 57mg 2 %
** Total Carbohydrates 40.1g 13 %
** Dietary Fiber 1.4g 6 %
** Protein 5.4g 11 %
** Sugars 0.1g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium 1 %
** Iron 25 %
** Thiamin 41 %
** Niacin 32 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.