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Fleischmann's Yeast has defined baking for more than 140 years. Our Fleischmann’s yeast products are here for all of your baking ambitions, from pizza dough to traditional loaves. Whether you’re on the look-out for crusts that don’t bounce back, or trying to prep buns for tonight’s backyard bash, Fleischmann’s will rise to the occasion! Stir 1 cup very warm water and oil into dry ingredients. Bread flour can be used for an even chewier crust. Preheat oven to 425°F. FLEISCHMANN'S RAPID RISE PIZZA DOUGH 3 to 3 1/2 cups all-purpose flour, divided use 1 package Fleischmann's Rapid Rise yeast 3/4 teaspoon salt 1 cup very warm water (125 to 130 degrees F) 2 tablespoons olive or vegetable oil Cornmeal In large bowl combine 2 cups flour, undissolved yeast and salt. The rise time will be about double. On her awesome blog Cookistry, Donna "dbcurrie" Currie had some laying around in her pantry and put it head to head with a sourdough pizza dough she had going in her fridge: Active yeast can also be used instead of instant yeast. Instructions. Yes. From left: Pizza made with a sourdough dough, pizza made with Fleischmann's Pizza Crust yeast. Fleischmann's Instant Yeast is sibling to the active dry yeast that's been the American bread baker's mainstay for years. CAN I FREEZE THIS DOUGH? Fleischmann's® Bread Machine Yeast. [Photographs: Donna Currie/Cookistry]You may remember that Fleischmann's introduced a new Pizza Crust Yeast this summer. 1/4 ounce Fleischmann's® Pizza Crust Yeast OR Fleischmann's® RapidRise Yeast (1 envelope) 1 1/2 teaspoons sugar; 3/4 teaspoon salt; 2/3 cup very warm water (120 to 130 degrees F*) 3 tablespoons oil; 1/2 cup pizza sauce; other toppings as desired; 1 cup shredded mozzarella cheese; US Customary - Metric. Here’s what you need to make pizza dough: Yeast – instant / rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. Although instant yeast does not have to be "proofed" in liquid like active dry yeast, dissolving it in liquid with sugar which feeds the yeast gives it a good start. Combine 1 cup flour, undissolved yeast, … The yeast is for leavening and the L-cysteine is for making a dough that is easy to mix and exhibits little or no dough memory/snap-back when opening the dough into a skin without any real fermentation time on the dough. Home bakers and professional bakers have trusted our variety of yeasts in their recipes and formulas for bread, rolls, buns, donuts and pizza.

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