About the Recipe
Make pizza night easy and delicious with our white bread mix—great for soft, tender pizza crust with a homemade touch. This easy homemade dough also works perfectly for strombolis and calzones, baking up golden and flavorful. Foster’s Sweets & Mixes White Bread Mix makes it simple to enjoy fresh, homemade results everyone will love.
Ingredients
PIZZA PAN PREPARATION
Lightly oil pizza pan with your choice of olive oil or neutral tasting cooking oil
Approximately 1-1/2 Tbsp. cornmeal
FOR THE CLASSIC PIZZA DOUGH
1 pouch of Foster’s White Bread Mix
3 Tbsp. very hot water (185°F+) (for scalding flour)
4 oz. + 3-1/2 tsp. warm water (120°-130°F)
2 Tbsp. of olive oil
1/2 tsp. of basil leaves
1/4 tsp. of garlic powder
1 Tbsp. of olive oil for basting crust after proofing
2 Tbsp. garlic butter
(optional for basting the crust after baking)
Preparation
1. Prepare a 13 - 14” pizza pan, by lightly greasing with cooking oil and dusting with yellow cornmeal; Set pizza pan aside.
2. Prepare White Bread Mix according to directions on pouch using warm water, olive oil, basil and garlic powder. Make a dough ball and allow to rise for 45-minutes or until doubled in size.
3. Punch down dough ball and deposit on a lightly-oiled plastic wrap or baking mat lined surface. Using a rolling pin or lightly-oiled hands, flatten dough to 1/8” thickness to the size of the pizza pan (dough will bake to 2X thickness). Lift plastic wrap or baking mat and transfer dough to pan. Stretch dough to edges of pan and create a lip around the rim. Stipple the surface of the dough with the tines of a fork and brush with additional olive oil.
4. Preheat oven to 475°F and prebake crust for 5 to 6 minutes; allow to cool before applying toppings.
5. Prepare your pizza by spreading a generous portion of marinara sauce on top followed by your favorite prepared toppings.
6. Bake at 475°F for 12-15 minutes or until cheese topping is lightly browned and bubbly. Immediately baste the outer edge of crust with optional garlic butter. Serve immediately.
RECIPE AUTHOR: Down Home Bakery, LLC.