Mini Pizza Crusts
Preheat oven to 425°F. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Ingredients
Crust:
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120° to 130°F)*
- 1/3 cup oil
- 1 to 2 cups pizza sauce
- Other toppings as desired
- 1 pound (4 cups) shredded mozzarella cheese
Method
Preheat oven to 425°F.
Combine 2 cups 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** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.) Divide dough into 8 portions; cover.
Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month. If making a day ahead, place crusts in resealable plastic bags and refrigerate.
When ready to bake, preheat oven to 475°F. Spread each crust with pizza sauce. Top with desired toppings and sprinkle with cheese. Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.
