Fleischmann's Pizza Crust Yeast

3 packets of .25 oz

$1.96 each($2.61 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Specially formulated for pizza crust. Fast & easy. All natural yeast. Fleischmann's pizza crust yeast allows you to easily make great tasting homemade pizza! No rise time or proofing needed - just make and bake. Specially formulated for making easy pizza crust dough - no frustrating snap back when rolling or pressing out dough. Make your crust any way you want it - thick, thin, whole wheat, with herbs or cheese - the possibilities are endless! Pizza Crust yeast is not recommended for bread baking. 1 envelope = 2-1/4 teaspoons yeast. A gluten free product. Product of Canada.

Highlights

Nutrition Facts
About 24 servings per container
Serving Size
0.25 tsp
- Amount Per Serving
  Calories
  0
- % Daily Value^*
- Sodium
  0mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Yeast, Enzymes, Sorbitan Monostearate, L-Cysteine, Ascorbic Acid.
Allergens and safety warnings
KEEP IN A COOL,
30-Minute Pizza. Makes 1 regular 12-inch crust or 2 thin crusts. Ingredients: 1-3/4 to 2-1/4 cups all-purpose flour; 1 envelope Fleischmann's Pizza Yeast; 1-1/2 teaspoons sugar; 3/4 teaspoon salt; 2/3 cup very warm water (120 degrees to 130 degrees F); 3 tablespoons oil; pizza sauce, toppings and cheese. Preheat oven to 425 degrees F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and oil. Mix until well blended; about 1 minute. Add gradually, enough remaining flour until soft dough ball is formed. Dough will be slightly sticky. Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes. With floured hands, pat dough out to fill greased pizza pan, or roll dough to a 12-inch circle and transfer to greased pizza pan. Top as desired with pizza sauce, toppings and cheese. Bake on bottom oven rack for 12 to 15 minutes until cheese is bubbly and crust is browned.