Pepperoni Pizza with Garlic and Herb Crust
Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar, salt and Italian seasoning in a large bowl. Add very warm water, garlic and oil; mix until well blended, about 1 minute.
Ingredients
Crust:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 3/4 teaspoon Italian herb seasoning
- 2/3 cup very warm water (120° to 130°F)*
- 2 teaspoons garlic minced
- 3 tablespoons Mazola® Corn Oil
Toppings:
- 1/2 to 1 cup pizza sauce
- Pepperoni slices
- 1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese
Method
Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar, salt and Italian seasoning in a large bowl. Add very warm water, garlic 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 using RapidRise Yeast, let dough rest at this point for 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Spread with pizza sauce. Top with pepperoni and sprinkle with cheese.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
