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1 envelope Fleischmann's pizza crust yeast; 1 tbsp sugar; 1 1 / 2 tsp salt; 1 1 / 3 cup very warm water (120 to 130 degrees Fahrenheit) 1 / 3 cup Mazola extra-virgin olive oil; additional flour for rolling; 1 / 2 cup prepared pesto sauce; 6 plum tomatoes, thinly sliced; 2 cup shredded mozzarella cheese
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.
1 envelope Fleischmann's pizza crust yeast; 1 1 / 2 tsp sugar; 3 / 4 tsp salt; 2 / 3 cup very warm water (120 to 130 degrees Fahrenheit) 1 tbsp oil; additional oil for brushing on pizza crusts; 1 container cucumber-dill flavored soft cheese spread
Start charcoal fire or preheat gas grill to medium-high heat. 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.
Start charcoal fire or preheat gas grill to medium-high heat. 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.
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.
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Common forms of yeast Fleischmann's make are: (i) cubes or "cakes" of compressed fresh yeast wrapped in foil, an original form of packaged yeast that is soft and perishable; (ii) packets of Active Dry Yeast, a shelf stable granular yeast invented by Fleischmann during World War II; (iii) packets of RapidRise yeast intended to reduce dough rising time by as much as 50% by bypassing the first ...