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

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.

Pizza Crust: 1-1/2 Cups water (90 degrees F-100 degrees F) 2 teaspoon instant dry yeast. 4-1/2 cups flour. 2 Tablespoons vegetable oil. 1 tablespoon + 1 teaspoon sugar. 1-1/2 teaspoon 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 the 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. Do sifting necessary. Cups Per Pound: There are 3-1/4 cups of flour per pound and about 6-1/2 cups per 2-lb bag.

Your Kitchen Rules: 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 (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using.