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My family loves to make homemade pizza every Friday night. Its a tradition weve had for as long as I can remember. I used to help my mom make her homemade pizzas, and now my kids help me make ourown homemade pizzas. Its a wonderful way to spend time in the kitchen as a family and make a fun dish that everyoneloves!
Its so much fun for us to spend time as a family making our own pizzas on pizza night. Its a great way to celebrate Friday and talk about our week together and our upcoming plans for the weekend. We love making homemade pizza over ordering in because it tastes so much better since we can control the quality of ingredients and believe it or not, it actually takes less time using Fleischmanns RapidRise Yeast.
We always use Fleischmanns Yeast for all our baked breads and pizza doughs. Its the best quality and baked from scratch is even easier using Fleischmanns RapidRise Yeast. The rise time for our pizza dough is just 10 minutes! Then we can top the pizza with our favorite toppings, like lots of yummy delicious meats and place it in the oven. Theres no way we can get delivery that fast!
Weve made lots of delicious types of pizzas before, but this recipe is truly one of our favorites, a Detroit meat-lovers pizza packed with delicious, high quality meats piled on top of a homemade thick pizza crust. We make this in a square metal baking pan for and extra crispy thick crust that stands up to all these amazing meats!
For this recipe you just combine warm water, Mazola Corn Oil, salt, sugar and a cup of flour in a large bowl. Making the dough is pretty easy, just follow instructions on the package. Make absolute sure that the water isnt too warm or too cold. I like to measure the temperature of the water just to make sure its in that sweet spot of 120 130.
The temperature of the water is crucial for success when making recipes that include yeast. If the water is too cold, the yeast wont activate and your dough wont rise. If the water is too hot, it will kill the yeast and the yeast wont rise either. If you dont have a handy thermometer, just make sure that the water feels warm, but isnt hot.
Then keep adding the rest of the flour, a little at a time until a ball of dough forms. Then knead the dough. My kids love this part! They love getting their hands in the dough and squishing it in their little fingers. Its messy, but so much fun!
After the dough is kneaded, just let it rise for 10 minutes. You heard right, 10 minutes! Thats all the time you need with Fleischmanns RapidRise Yeast. While the dough is rising, you can prepare the rest of the ingredients. For this recipe, I brown some hamburger meat, brown some sliced Italian sausage and crisp up some thick cut bacon.
This is the dough after its risen. That sure was quick wasnt it! If your dough didnt rise at this point, make sure its not expired. Expired yeast will not activate and is a common reason for dough not rising.
Next grease your pan with a little more Mazola Corn Oil and place the dough in the pan.
Then just press out the dough to the corners like so. This is a great tie to get the kids to help!
Next you can pre-bake the dough for about 5 minutes if you want extra crispy edges. If not, just start adding your toppings. Sauce, cheese, meat, meat and more meat! I added crispy bacon, seasoned ground beef, smoked ham, thick cut crisp bacon, Italian sausage and more cheese. Then I topped it off with pepperoni so it gets nice and crispy. Perfection!
And after about 20 minutes, this is what you have, a delicious thick crust meat loaded pizza perfect for sharing!
Baking pizza from scratch is so rewarding! The mixing pouring and kneading dough is so much fun for me and especially my little ones. I love cooking and sharing recipes with my family, and with with Fleischmanns 150 years of experience, I can bake quality, yeast recipes that Im proud to share like this amazing pizza!
We also love to bake lots of other homemade yeast recipes like rolls and breads too. There areso many recipes to explore on the Fleischmanns Yeast website. And they are all tested and come out amazing every time. Theres lots of recipes for traditional yeast as well as our favorite Fleischmanns RapidRise Yeast, which takes almost no time at all!
For this recipe, be sure to get theFleischmanns RapidRise Yeast. Its a specially formulated type of yeast that can be added to the dry parts of a recipe and then liquid added later in the recipe. I like to think of it as a magical yeast that doesnt need that rehydrating AND blooming process that takes so long like regular active yeast does.
Using the pizza dough recipe below, you can also make a 12 inch pizza dough crust and top with your favorite ingredients. Be inspired on your next pizza night to make your own pizza creation because nothing tastes better than homemade, with Fleischmanns Yeast.
Ingredients For the crust:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 envelope Fleischmanns RapidRise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120 to 130F)*
- 3 tablespoonsMazola Corn Oil
For the toppings:
- 1/2 to 1 cup pizza sauce
- 1/2 cup cooked and ground beef, crumbled
- 1/4 cup cooked crisp bacon, crumbled
- 1/2 cup cooked Italian sweet sausage, crumbled or sliced
- 1/4 cup chopped ham
- 1/4 cup sliced pepperoni
- 2 cups(8 ounces or 250g) shredded mozzarella cheese
- Preheat oven to 425F. Combine 1 cup 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. Let dough rest at this point for 10 minutes.
- Pat dough with floured hands to fill greased 9" x 13" metal baking dish. Form a rim by pinching the edge of the dough.
- Spread with pizza sauce. Top 1 cup shredded cheese. Top with meats and sprinkle with cheese. Add pepperoni on top last.
- Bake on lowest oven rack for 15-20 minutes, until cheese is bubbly and crust is browned. *If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.