Master Pizza Dough


  • 2½ to 3 cups all-purpose flour
  • 1 envelope Fleischmann’s® Pizza Crust Yeast OR RapidRise Yeast
  • ¾ teaspoon salt
  • 1 cup very warm water (120° to 130°F)
  • 2 tablespoons olive or vegetable oil
  • Cornmeal
  1. Combine 2 cups flour, undissolved yeast, and salt in a large bowl. 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. (If using Pizza Crust Yeast, omit 10-minute rest.)
  2. 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. (see Pizza Toppings tip below)

Makes 1 (14-inch) thick-crust pizza or 2 (12-inch) thin-crust pizzas.

For a Pan Pizza: Let the dough rise for 20 to 40 minutes, depending on your preference for a thin, more dense crust or a thicker crust. Once the crust has risen to your liking, bake the crust in a preheated 400°F oven for 10 minutes. Remove from oven and add desired toppings (see suggestions below). Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings.

For a Thin-Crust Pizza: Add the desired toppings to unrisen dough; OR, for a crispier crust, bake the unrisen dough in a preheated 400°F oven for 10 minutes. Remove from oven and add desired toppings (see suggestions below). Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. If you choose not to parbake, simply bake the completed pizza at 400°F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

To use FLEISCHMANN’S Active Dry Yeast:

  1. Use 1 package Active Dry Yeast, 1 cup warm water (100° to 110°F), and flour, salt, and oil listed above. Place ¼ cup of the warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough.
  2. 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.

Suggested Toppings:

  1. Start with a can of pizza or pasta sauce, spreading the sauce to within ½-inch of the edge of the crust. Purchased Alfredo sauce also makes a delicious sauce for a white pizza!
  2. Add meat, if desired. Cooked and drained ground beef or Italian sausage, sliced pepperoni, chopped ham or Canadian bacon are traditional favorites. If making a white pizza, try cooked, chopped chicken.
  3. Other toppings to add might include chopped onion or sliced green onions, sliced ripe olives, sliced mushrooms or chopped bell peppers.
  4. Top with shredded mozzarella OR a blend of Italian cheeses.
  5. Sprinkle with herbs such as Spice Islands Basil, Oregano (leaves) or Italian Herb Seasoning.
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1-Dish Caramel Pecan Coffee Cake


Batter

  • Mazola® Cooking Spray
  • 1¾ cups all-purpose flour
  • 2 envelopes Fleischmann’s® RapidRise Yeast
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ¾ cup very warm water (120°F to 130°F)
  • 2 tablespoons butter, melted

Cinnamon Sugar Topping

  • ¼ cup sugar
  • 1 teaspoon Spice Islands® Ground Saigon Cinnamon

Caramel Pecan Topping

  • ⅓ cup Karo® Light OR Dark Corn Syrup
  • ⅓ cup brown sugar
  • 2 tablespoons butter, melted
  • ½ cup chopped pecans
  1. Mix batter ingredients in a pre-sprayed 9½ -inch deep dish pie pan. Combine cinnamon sugar topping ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
  2. Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
  3. Bake by placing in a COLD oven; set temperature to 350°F. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.

Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

1-Dish Cinnamon Swirl Bake


Batter

  • Mazola PureTM Cooking Spray
  • 1½ cups all-purpose flour
  • 2 envelopes Fleischmann’s® RapidRise Yeast
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ⅔ cup milk (very warm 120-130°F)
  • 2 tablespoons butter OR margarine, melted
  • 2 tablespoons corn oil
  • 1 egg

Cinnamon Mixture

  • 3 tablespoons butter OR margarine, softened
  • ¾ cup brown sugar
  • 1½ teaspoons ground cinnamon

Icing

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1 tablespoon butter OR margarine, melted
  • ½ teaspoon pure vanilla extract
  1. Mix batter ingredients together in a pre-sprayed 8×8-inch baking dish. Let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork.
  2. Top batter evenly with cinnamon mixture. Using fingers, poke topping thoroughly into batter.
  3. Bake by placing in a COLD oven; set temperature to 350°F. Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.

Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

1-Dish Taco Bake


Taco Meat Mixture

  • 1 pound ground beef
  • 1 package taco seasoning

Batter

  • Mazola PureTM Cooking Spray
  • ½ cup masa corn flour OR corn meal
  • ¾ cup all-purpose flour
  • 2 envelopes Fleischmann’s® RapidRise Yeast
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¾ cup milk (very warm 120-130°F)
  • 3 tablespoons corn oil
  • 1 egg

Toppings

  • 1 cup (8 ounces) chunky salsa
  • 1 cup (4 ounces) shredded Mexican style cheese
  • 1 cup corn chips, partially crushed
  1. Brown ground beef in a skillet and drain. Add taco seasoning and mix well.
  2. Mix batter ingredients together in a pre-sprayed 8-inch-by-8-inch baking dish.
  3. Top batter with taco meat mixture. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
  4. Bake by placing in a cold oven; set temperature to 350°F. Bake for 30 minutes, or until done.

Classic Dinner Rolls using RapidRise Yeast


  • 2 to 2¼ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 envelope Fleischmann’s RapidRise Yeast
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup water
  • 2 tablespoons butter OR margarine
  1. Combine ¾ cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120º to 130ºF). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add ¼ cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  3. Bake at 375ºF for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Yield: 12 rolls

Ciabatta Bread


A flavorful artisan bread that is easy enough to make at home.

  • 4 cups bread flour
  • ½ teaspoon salt
  • 1½ teaspoons sugar
  • ¼ cup warm water (100°F to 110°F)
  • 1 envelope Fleischmann’s Active Dry Yeast
  • 1¾ cups room temperature water
  • 1½ tablespoons olive oil
  1. Place flour, salt and sugar in a large mixing bowl and set aside.
  2. Dissolve yeast in ¼ cup warm water in a small bowl; let stand 3 to 5 minutes. Pour yeast mixture, room temperature water and oil into dry ingredients. Mix 5 to 7 minutes on high speed of electric mixer, until dough pulls away from bowl. Mix 1 minute longer.
  3. Place dough in greased bowl and cover with plastic wrap. Let rise 45 minutes in a warm draft-free area.
  4. Oil hands to prevent sticking. Scoop underneath half of the dough with your hand, lift one side of dough up and fold over to other side of bowl*. Replace plastic wrap over dough and let rise 45 minutes.
  5. Oil hands and divide dough with a knife by cutting down the middle of the dough. Gently lift half of the dough from bowl with one hand and use other hand to pinch off and separate the dough (dough will be very wet and sticky). Handle dough carefully so as not to lose air bubbles. Place dough in oval shape (approximately 9-inches-by-5-inches) on parchment lined baking sheet. Once placed on sheet, do not move. Repeat for other half of dough.
  6. Press fingers into dough (about ¼-inch deep) to make indents, approximately 12 indents per loaf**. Loosely cover each loaf with oiled plastic wrap to prevent sticking. Let rise 45 minutes.
  7. Again, press indents into dough and cover with oiled plastic wrap. Let dough rise an additional 45 minutes. Take plastic wrap off and lightly poke indents in dough. Place in preheated 425°F oven for 15 to 25 minutes or until crust is golden brown.

Makes: 2 loaves

Optional: To create a thick, chewy crust, periodically spray bread with a little water while baking. OR remove baked bread from sheet and place directly onto hot oven rack. Turn oven off. Crack oven door to let hot air slowly escape. Allow bread to cool to room temperature in oven before removing.

*Folding the dough over halfway will distribute the yeast and allow it to feed more easily and allows for the release of built up carbon dioxide.

**Poking indents give the bread a rustic look and also contributes to the release of carbon dioxide build-up and yeast distribution, creating large open bubbles in the loaf.

Croissants


  • 1 cup (2 sticks) Fleischman’s Margarine, cut into chunks
  • 1¼ cups milk
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 3 to 4 cups unsifted flour
  • ⅓ cup cornstarch
  • ⅓ cup warm water (105°F – 115°F)
  • 1 package Fleischmann’s Active Dry Yeast
  • ¼ cup Planters Peanut Oil
  • 1 egg, beaten
  • 1 teaspoon water
  1. Place Fleischmann’s Margarine in a large bowl of ice water. Squeeze margarine through fingers about 20 times. Remove and wipe off excess water. Divide into 3 equal portions. Wrap each in plastic wrap; chill while preparing dough.
  2. Scald milk; add sugar and salt. Cool to lukewarm. Combine flour and cornstarch; set aside. Measure warm water into large warm bowl. Sprinkle in Fleishmann’s Yeast; stir until dissolved. Add luke-warm milk mixture, Planters Peanut Oil and enough flour mixture to make a soft dough. Turn out onto lightly floured bowl; knead lightly until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft, until doubled in bulk, about 45 minutes.
  3. Punch dough down; turn out onto lightly floured board. Roll into a 16-inch-by-12-inch rectangle with long side toward you. Dot center third with one portion chilled margarine. Cover margarine with right-hand third of dough. Fold left-hand third under margarine section. Seal edges. Wrap in plastic wrap; chill 30 minutes.
  4. Place chilled dough on a lightly floured board with margarine layer near top, long side toward you. Repeat procedure of rolling, dotting with margarine, folding, sealing and shilling using second portion or margarine. Repeat to use third portion.
  5. Cut chilled dough in half. On a lightly floured board roll and stretch each half to a 16-inch circle. Cut each into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end. Place on greased baking sheets with points underneath. Curve to form crescents. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  6. Combine egg and 1 teaspoon water. Brush mixture gently on rolls. Bake at 425° about 15 minutes or until golden brown remove from baking sheets and cool on wire racks. Best when served warm. Rolls may be frozen.