Fleischmann's Pizza Crust

1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
3 tablespoons oil

If making thick crust 9" pizza, increase baking time to 20 minutes.

Combine 1C flour, undisolved yeast, saguar and salt in large bowl. Add very warm water and oil. Mix until well blended ~1min. Gradually add enough of the remaining flour to make a soft dough. Dough should form a ball nd be slightly sticky. Knead n a floured surface, adding additional flour if necessary, until smooth and elastic, ~4 minutes.

Pat dough with floured hands to fill greased pizza pan or baking sheet OR roll dough on a floured counter to 12" circle and place in greased pan or baking sheet. Form a rim by pinching the edge of the dough.

Top as desired.

Bake at 425F for 12-15 minutes, on lowest rack, or until cheese is bubbly and crust is browned.

Serving Size: Makes 1 12" thick crust pizza or 2 9" thin crust pizzas. Calories based on 4 servings/recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user SMOOISHNESS.