Preheat oven to 425 degrees f.
Add chopped apples, 2 tablespoons of brown sugar and butter to a skillet, and cook until apples are tender. It will take about 5 minutes over medium heat. Apples will caramelize in a slightly thick, brown sauce. Once cooked, remove from heat and set aside.
Combine one cup of all-purpose flour, Fleischmann's® RapidRise® Yeast, sugar, and salt in a bowl. Whisk until combined, and then add to a stand mixer.
Add very warm water, and oil to dry mixture. Turn mixer on medium speed, and using dough hook, start to work the mixture.
Slowly add in remaining flour. For this recipe, I did use the full 2 1/4 cups of flour for the perfect consistency.
Dough will start to form a ball on the hook and will be slightly sticky.
Knead on a floured surface. If dough is too sticky sprinkle additional flour on it and work into the dough.
Allow Fleischmann's® RapidRise® Yeast dough to rest for 10 minutes.
Once it has rested, sprinkle half the cornmeal on your pizza stone and put it in the oven.
Sprinkle the remaining cornmeal on the back of a baking sheet.
Stretch and form dough ball into a 12-14" pizza crust; set aside.