BROWN 'N' SERVE PIZZA                   Makes two 12-inch crusts

1 cup warm water (105 F.-115 F.)
1 package Fleischmann's Active Dry Yeast
1 tablespoon sugar
1 1/2 teaspoons salt
2 tablespoons Planters Peanut Oil
2 3/4 to 3 1/4 cups unsifted flour

    Measure warm water into large warm bowl.  Sprinkle in 
Fleischmann's Yeast; stir until dissolved.  Stir in sugar, salt, 
Planters Peanut Oil, and 1 1/2 cups flour; beat until smooth.  
Add enough additional flour to make a stiff dough.  Turn out 
onto lightly floured board; knead until smooth and elastic, 
about 5 minutes.  Place in greased bowl, turning to grease top.  
Cover; let rise in warm place, free from draft, until doubled in 
bulk, about 45 minutes.
    Punch dough down; divide in half.  Roll and stretch each 
half into a 13-inch round.  Place in 2 ungreased 12-inch pizza 
pans, pressing around edge to form a standing rim of dough.  
Bake at 350 F. 10 minutes.
    When cool, wrap tightly and store in refrigerator up to 6 
days.
    To serve, unwrap and place on ungreased pizza pan.  Top as 
directed below with desired filling.  Bake at 425 F. 20 to 25 
minutes.