FAQ

Do you still have questions?

If you are a pizza crust expert-in-training, check out the questions below for helpful, in-depth answers to common questions.

Q. Why doesn’t the recipe call for an exact amount of flour?
A. The goal is to make dough that is smooth but still soft. Start with the smaller amount of flour in the range. Do NOT feel like you must use all the flour or the dough may become very dry and tough. The following factors affect how much flour should be kneaded into dough:

  • Different brands of flour
  • How long you’ve had the flour
  • How the flour is stored
  • Humidity of the air
  • Your kneading technique, including how much flour you leave on the kitchen counter

Q. What’s the big deal about checking water temperature?
A. Yeast is a living organism.  If the water is too hot, the yeast will be killed .  If too cool, more time is required to develop best flavor and texture.  The ideal temperature is 120° to 130°F. (Most home faucets will get water this hot after running it for a minute or two.)   Because the kill point for yeast occurs at 140°F, we recommend using a thermometer for best results.

Q. What does “very warm or hot tap water” mean?
A. This is the hot water that comes from your faucet after running it for a minute or two. It will be very warm to the touch. Most faucets get the water warm enough to activate the yeast, but not hot enough to kill it. If you want to check it with a thermometer, the ideal water temperature for Pizza Crust Yeast is 120° to 130°F.

Q. I have a pizza crust recipe I love to make, but the dough has to rest on the counter for 20 minutes before you shape the crust. Will that work with Pizza Crust Yeast?
A. Yes, it will. But you don’t have to let your dough rest anymore, so you get back those 20 minutes!

Q. May I use Fleischmann’s Pizza Crust Yeast for making breads and rolls, too?
A. No. Because of the dough relaxer found in Pizza Crust Yeast, it is not recommended for making breads or rolls.

Q. What kind of flour should I use for the pizza crust?
A. All-purpose or bread flour is a great choice for pizza. You can also substitute up to 1/2 of the all-purpose or bread flour with whole grain flour (such as whole wheat).

Q. Do I need to toss the crust?
A. Only if you want to, and you are sure you can catch it!

Q. How much yeast is in a package?
A. 2-1/4 teaspoons

Q. Why can’t I make the pizza dough and freeze it?
A. For best results, unbaked pizza dough should not be frozen. The freezing and thawing cycles may result in damaged yeast cells and a tough crust with very little rise.

Q. Does it matter what kind of oil I use?
A. Any liquid oil will work for pizza dough. If you want to impart an Italian flavor, try using a nice-tasting olive oil.

Q. How do I know when my pizza is done?
A. The crust will be brown on the bottom, the cheese will be mostly melted, and the toppings may start to brown. If you like your pizza well done, look for a generous amount of browning on the toppings. However, check to make sure the crust doesn’t get too dark on the bottom.

Q. Can you give me ideas for new, tasty pizza topping combinations?
A. We have delicious pizza topping ideas in our Recipe Section.

Q. Is the Pizza Crust Yeast gluten-free?
A. Yes. Pizza Crust Yeast is gluten-free as well as Fleischmann’s RapidRise and Active Dry yeasts.

Q: If I can't find Pizza Crust Yeast at a store near me, how can I make the pizza recipes?
A: It's still easy. Simply substitute RapidRise Yeast for Pizza Crust Yeast and allow about 10 minutes for the dough to rest before shaping.

Q. Using a convection oven?
A. It is easy to convert standard baking time into convection baking time. You have 2 choices: 1). Lower the oven temperature by 25 degrees and bake for the same amount of time OR 2). Shorten baking time by about 20% and keep the oven temperature as called for in the recipe.