Fast and easy was what I needed, especially when it came to throwing together dough for grilled pizzas on a recent Sunday afternoon when I had 30,000 other things to do, and I wasn’t feeling very motivated to do any of them.
After all, homemade pizza dough isn’t a “fast and easy” process.
You have to mix it, knead it, let it rest, let it rise, punch it down, let it rest again, let it rise another time, roll it out, bake it…you get the idea.
So, yes, I was a bit skeptical when I plucked the green envelope of Fleischmann’s Pizza Crust Yeast off the Brookshire’s shelf, near the rest of the yeasts on the baking aisle.
However, I was willing to try it.
I was so pleasantly surprised! The pizza yeast produced a dough that was quick to make, easy to work with and delicious when I cooked it. One envelope of yeast produced either one large thin-crust pizza or two smaller pizzas. I opted for two crusts since I planned to grill them for two people.
I made the dough in an electric mixer, turned it out onto my countertop, kneaded it a few times, rolled it out and voila! It was ready to bake.
For a grilled pizza crust, I baked the two crusts at the required temperature for about 8 minutes, then took them out and finished them on the grill. Baking them in the oven first allows them to be firm before trying to toss them on the grill. Trust me; it’s better all around that way.
The crust was thin, but chewy and crispy at the same time. It held up to heavy toppings like fresh tomatoes and buffalo mozzarella very well. I can’t wait to use the other two envelopes!
It really was “fast and easy.”