3-3/4 cup all purpose flour
1 pkg rapidrise yeast; Fleischmann's
1-1/2 tbsp sugar
1 1/2 tsp salt
1 1/3 cups warm water; 120F to 130F
1/4 cup corn oil

1. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.

2. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

To Refrigerate Place dough in well greased large bowl or container with a lid (should be at least 3-quarts in size.) Refrigerate for up to 5 days.

To Freeze Divide dough in half. Loosely wrap with plastic wrap that has been sprayed with cooking spray. Place wrapped dough in a freezer bag. Place in freezer for up to 4 weeks.

To thaw dough, place in refrigerator and let thaw for 8 to 16 hours. Or thaw at room temperature for 3 to 4 hours.

To Use:
Preheat oven to 425F

To make calzones, divide dough into 8 portions. Roll or pat into 6-inch circles. Fill as desired and add cheese. Place on baking trays that have been been sprayed with cooking spray. Bake immediately at 375F for 15 to 20 minutes. Or cover and let rise for 20 minutes and then bake.

To make pizzas, pat dough with floured hands to fill greased pizza pans or baking sheets. or roll dough on a floured counter to 12-inch circle; place in greased pizza pans or baking sheet. Form a rim by pinching the edge of the dough. Spread with pizza sauce. Top with desired toppings and sprinkle with cheese. Repeat with second pizza. Bake for 18 to 20 minutes, until cheese is bubbly and crust is browned. For best results, rotate pizzas between top and bottom oven racks halfway through baking.