Light but Just Right Pizza (plus 30 Minute Pizza Crust!)
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Homemade Pizza Crust With Fleischmann’s® RapidRise® Yeast
Family pizza night is a wonderful tradition to have, but it doesn’t always feel very easy if you aren’t ordering take out. If you find yourself reaching for the phone to order pizza on pizza night, or you’ve started to buy those pre-done pizza crusts in order to save time, I’m here to show you that there’s a better way!
Today we’re going to be sharing a SUPER EASY homemade pizza crust recipe sponsored by Fleischmann’s® RapidRise® Yeast. Unlike most pizza dough recipes that take over an hour to rise, this homemade pizza crust only takes 10 minutes!
With a 12-15 minute baking time, that means you can have a healthy, delicious homemade pizza with all your favorite toppings on the table in less than 30 minutes! It almost sounds too good to be true, doesn’t it? Well, it’s not!
Of course, the main ingredient in this easy homemade pizza crust recipe is the Fleischmann’s® RapidRise® Yeast. If you’ve never worked with yeast before, don’t worry, it is really simple! We’ll break down the process for you below.
Besides that, the other ingredients in this recipe are all very common ones that you may already have on hand. Just make sure to get your favorite toppings ready for a truly personalized and delicious pizza.
My Healthy Grilled Chicken Pizza
For me, I wanted a healthy pizza, so I went with some grilled chicken, tomatoes, and pine nuts as my toppings. For the chicken, you can use blackened Chicken seasoned and previously cooked on a BBQ or in a cast-iron skillet (If using Cast Iron… sear with Olive Oil). For the tomato slices, I used 2 small vine ripe tomatoes.
The pine nuts were very hard to find. There was only one $8 bag of them in the whole place & that’s pretty expensive for using only a sprinkle on a pizza. So maybe use deshelled sunflower seeds or sliced almonds or some other cheaper small nut/seed instead.
I also used a basic garlic pesto sauce, but feel free to use your favorite pizza sauce! I only used 3 tablespoons of the pesto sauce + mixed it w/ a little extra olive oil to thin it out. It was the strongest flavor of the pizza.
Handling Your Fleischmann’s® RapidRise® Yeast
This was my first time using Fleischmann’s® RapidRise® Yeast and it was easy as pie 😉 I just followed the instructions on the packet and had my pizza crust prepared and risen in less than 15 minutes. I was surprised at how truly easy it was to make my own pizza crust!
Now, even though it IS easy, there are a couple of important things to keep in mind while using Fleischmann’s® RapidRise® Yeast:
- Your water should be warm, NOT cold or hot – Hot water will kill the yeast and cold water will prevent it from activating. If you can, you should always use a thermometer to make sure the water is heated to 120˚F-130˚F. If you don’t have a thermometer, make sure the water is warm to the touch.
- Your yeast shouldn’t be expired – Using an expired packet of Fleischmann’s® RapidRise® Yeast could cause your dough to not rise.
Another thing I was surprised by was how sticky the dough turned out. I would say I used at least 1 more cup of flour between the rolling pin, surface, and constant re-flouring of hands. Still, the process of kneading and mixing the dough was actually quite fun, and when I added the Fleischmann’s® RapidRise® Yeast, a wonderful smell of bread filled my kitchen.
I was pleasantly surprised by how well my homemade pizza turned out. The crust was a good mixture of soft, crunchy, and dense, it was easy to cut through with a pizza slicer, and it held its shape well. It came together really quickly too!
All-in-all, this made for a delicious and easy pizza night, and my kids thought the entire process was pretty interesting too. Nothing better than getting the entire family involved in making a tasty, homemade pizza! Add Fleischmann’s Yeast to your next grocery list and make your next pizza night one to remember.
Light but Just Right Pizza (plus 30 Minute Pizza Crust!)
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise® Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)*
- 3 tablespoons corn oil
- 1/2 to 1 cup pizza sauce
- Other toppings as desired
- 1 to 2 cups (4 to 8 ounces or 125 to 250g) shredded mozzarella cheese
- Cooked Chicken (prepackaged, rotisserie, or leftovers work great!)
- 2 small vine ripe tomatoes, sliced thin
- 3 Tablespoons Pesto Sauce mixed with a teaspoon olive oil to thin it out (and more or less to liking)
- Pinenuts, Almonds, or Sunflower Seeds
- Mozzarella cheese
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead (see notes) on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Spread with pesto sauce (or your favorite pizza sauce).
- Top with chicken, tomatoe slices, pinenuts, and cheese! OR any of your favorite toppings!
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
If you want to make a thick crust 9-inch pizza, increase baking time to 20 minutes.
Recipe Source: BreadWorld.com