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For Half of Prepared Master Pizza Dough: 1 tablespoon olive oil3 cloves garlic, thinly sliced1 cup (4 ounces) Wisconsin aged cheddar cheese, shredded1 cup (4 ounces) Wisconsin mozzarella cheese and Wisconsin fontinella cheeses, shredded1/4 cup (3/4 ounce) Wisconsin parmesan or asiago cheese, grated1 1/2 teaspoons Italian herbs1/2 teaspoon red pepper flakesFor Master Pizza Dough:5 3/4 to 6 1/4 cups all-purpose flour1 1/2 teaspoons salt1 package Fleischmann’s Rapid Rise or Active Dry Yeast2 cups water1/4 cup olive or vegetable oil
For master pizza dough: In large bowl combine 2 cups flour, salt and yeast. In small saucepan heat water and olive oil to 125 to 130°F. Add dry ingredients; beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover; let rest 10 minutes (20 minutes for Active Dry Yeast). Divide in half; shape and bake half according to selected recipe. Freeze remaining half.Spread the pizza dough evenly on a 12" pizza pan. Spread sauce over crust. Distribute sausage evenly over sauce and top with remaining ingredients. Bake at 425°F for 18-22 minutes or until the crust is crisp and golden. Cut into wedges. Serve hot.
Spread the pizza dough evenly on a 12" pizza pan. Spread sauce over crust. Distribute sausage evenly over sauce and top with remaining ingredients. Bake at 425°F for 18-22 minutes or until the crust is crisp and golden. Cut into wedges. Serve hot.
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