Basic Pizza Dough
Ingredients
- 2 1/2 to 3 cups all purpose flour
- 1 envelope Fleischmann's RapidRise Yeast
- 3/4 teaspoon salt
- 1 cup very warm water (120 to 130 degrees)
- 2 tablespoons olive oil
Instructions
In the bowl of a stand mixer with a paddle attachment, combine 2 cups flour, undissolved yeast and salt. Mix on lowest speed until combined. Switch paddle attachment with dough hook attachment. Add water and oil. Mix on lowest speed for 5 minutes. Continue mixing while adding enough additional flour to make a soft dough (dough will pull away from sides of mixing bowl when ready). Cover bowl loosely with a dampened towel and let dough rest (and rise) for 10 minutes. Turn dough onto a lightly floured work surface; tap center to deflate and stretch with fingers to desired thickness. Top as desired and bake according to pizza recipe. Makes 1 large or 2 medium crusts.
DO AHEAD: After dough has rested (and risen), place in a large resealable plastic bag coated with cooking spray. Chill dough in the refrigerator for up to 4 days or freeze for up to 2 weeks. Let dough come to room temperature before stretching.