Add To Recipe Box
Type the code shown
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.
White Cheddar Pizza with Bacon
Jack, Chorizo and Egg Breakfast Pizza
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese