Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Dextrose, Dry Yeast, Salt, Leavening (Sodium Aluminum Phosphate, Baking Soda). Freshness Preserved by BHA.
Do not eat raw pizza dough. You Will Need: 1/2 cup hot water (not boiling water). 1. Heat oven to 450 degrees F. Grease cookie sheet for crisp crust or 12-inch pizza pan for soft crust. 2. Stir pizza crust mix and hot water until moistened; beat 20 times. Cover and let stand 5 minutes so dough will be easy to press. 3. Press dough into 12-inch circle on cookie sheet or pizza pan, using floured fingers. Add toppings (see Betty's Tip). Bake on lowest oven rack 12 to 17 minutes or until crust is golden brown. Betty's Tip: If you overload your pizza with toppings, the crust will be soggy. I suggest using 1 cup pizza sauce, 1 cup favorite toppings and 1 cup shredded cheese. Thick Crust: Make as directed above - except press dough into 9-inch circle on cookie sheet or pizza pan. Deep Dish: Heat oven to 425 degrees F. Grease 9 x 1-1/2 inch round pan. Make as directed above - except press dough in bottom and 1 inch side up side of pan. Bake 20 to 30 minutes. High Altitude (3500-6500 ft): For all crusts, heat oven to 425 degrees F.
Serving size (in container): 0.25 crust (4)
Other Dietary Considerations:
Contains wheat; may contain egg, milk and soy ingredients.