Place pizza stone in the oven and preheat the oven to 500°F.
In a large bowl mix together 2 cups of bread flour, sugar, salt, and Fleischmann’s® RapidRise™ Yeast.
Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix everything together until it forms a dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
While the dough is rising, stir together the corn oil, garlic, and red pepper flakes in a small bowl. Set aside.
After ten minutes, turn the dough out onto a clean work surface. We like to do this on a piece of parchment paper for easy clean up and transport. Stretch out dough into a 12 inch round. Use a pastry brush to brush the dough from the center all the way to the crust with the garlic corn oil mixture.
Sprinkle with cheese and top with caramelized onions, roasted squash, and crumbled blue cheese. Carefully take the pizza stone out of the oven and transfer the pizza onto the hot pizza stone and bake for 10 minutes, rotating halfway through. Take out when the crust is golden brown and the cheese is bubbling.
Let pizza cool for 10 minutes, slice and enjoy
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