Details

Want to try your hand at making pizza crust from scratch? Reach for Gold Medal Pizza Flour, specially formulated to help create the perfect crust, whether you're making thin, hearth-style, or deep dish. For those new to pizza-making, follow the recipe on the package for an easy, delicious pizza crust to cover with your favorite pizza sauce and toppings. Experience the fun and creativity of making homemade pizza from scratch and start a new family tradition in the kitchen. Store in a sealed bag or airtight container. Gold Medal has 135 years of baking success. We mill the flour that people rely on to make everything from family favorites to new and inspired creations. We put our best into everything we do so you can too.

• PIZZA FLOUR: Gold Medal Pizza Flour is specially formulated to help make the perfect pizza crust; It’s easy to use for pizza-makers and bakers of all skill levels

• PIZZA YOUR WAY: Use this premium quality flour in pizza crust recipes including thin, hearth-style, or deep dish

• RECIPE INCLUDED: Follow the recipe on the package for a simple, delicious pizza crust that you can top with mozzarella cheese, pizza sauce, sausage, or other ingredients

• VERSATILE: Beyond using this flour to make pizza dough, you can also use it to make breadsticks, calzones, stromboli, and more

• CONTAINS: One 5 lb bag of Gold Medal Premium Quality Pizza Flour

Ingredients

Wheat Flour, Niacin (a B Vitamin), Iron, Enzymes, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid (a B Vitamin).

Directions

Safe Handling Instructions: To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough. Wash hands and surfaces after handling.

Cups Per Pound: There are 3-1/4 cup of flour per pound and about 16-1/4 cups per 5-lb bag. Pizza Crust: 1-1/2 cups water (90 degrees F - 100 degrees F) 2 Teaspoons instant dry yeast. 4-1/2 cups flour. 2 Tablespoons vegetable oil. 1 tablespoon + 1 teaspoon sugar. 1-1/2 teaspoons salt. 1. In a large bowl, dissolve the yeast in the warm water. Stir in half of the flour and all of the oil, sugar and salt. Stir in remaining half of flour until dough starts to form. Place on floured surface. 2. Knead to form a dough. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Grease a large bowl, place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 30 minutes. 3. Heat the oven to 425 degrees F. Divide dough in half. Place dough on center of greased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Prick pizza crust thoroughly with fork. Bake 8-10 minutes or until it begins to turn brown. 4. Spread pizza sauce over the dough to within 1/2 inch of edge. Add your favorite toppings. Bake 10 to 15 minutes or until crust is golden brown and cheeses are melted and lightly browned. For a softer dough, divide dough in half. Form into balls and place on lightly greased cookie sheet. Lightly grease top of each ball, cover pan with plastic wrap and refrigerate overnight. Remove dough from refrigerator and let it stand at room temperature for 1 hour before forming the pizza crust. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary.

Store It: Thousands of years ago, flour was stored in cool, dry caves, but any airtight container or tightly-sealable freezer bag in your kitchen for fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using.

Warnings

Warning: Flour is not ready-to-eat and must be thorough cooked before eating.