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Sometimes you do not have the time to let pizza dough rise at night, nor do you have the forethought to use the slow-rise process and start the dough rising in the morning (using only a fraction of the ordinary amount of yeast).
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For those occasions, try this especially fast recipe.
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By using rapid-rise yeast, a hot oven, hot water, and a little sugar, you can make a dough which will rise in only forty min.
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This means the entire
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process of making a pizza can be done in about seventy-five min from
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start to finish.
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Since convenience is the watchword here, all-purpose flour is used instead of bread flour.
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Although it does not have quite the tenderness or possibly full flavor of dough made using the Master Recipe for Pizza Dough, this dough makes a very good pizza in very little time.
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1.
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Set oven to 200 degrees for 10 min, then turn oven off.
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2.
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Meanwhile, in bowl of food processor fifted with either metal or possibly plastic blade, add in water and sprinkle in yeast and sugar.
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Pulse twice to
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dissolve yeast.
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Add in all other ingredients and process till mix forms cohesive mass.
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Dough shouldn't be sticky (if it is, add in 2 more Tbsp.
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flour and pulse briefly) nor should it be dry and crumbly (if it is, add in 1 more Tbsp.
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water and pulse briefly).
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Let rest for 2 min.
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Process for another 30seconds.
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3.
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Remove dough from food processor and knead by hand on floured work surface for 1 minute or possibly till dough is smooth and satiny (dough will feel a bit tough at this point).
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4.
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Very lightly oil large bowl with vegetable oil.
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Place dough in bowl (don't coat dough with oil) and cover with plastic wrap.Place in hot oven.
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Let rise for 40 min or possibly till doubled.Remove from oven, punch down, remove from bowl, and separate into two round pcs.
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Let rest for 10 min under a damp dish towel, then shape, top, and bake in preheated 500-degree oven according to the following chart.
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Cook pizza an additional 2-3 min after adding cheese, or possibly till cheese is completely melted.
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THIN CRUST 14-inch pizzas (recipe makes 2) 7 to 8 min 12-inch pizzas
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(recipe makes 4) 5 min 8-inch pizzas (recipe makes 8) 3 min
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MEDIUM-THICK CRUST 12-inch pizzas (recipe makes 2) 9 to 10 min 8-inch pizzas (recipe makes 4) 5 min 6-inch pizzas (recipe makes 8) 4 min
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Nationality: Italian Season:any Method: baked
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Start to Finish 1 1/2 hrs Preparation a minute or possibly less Attention 1 hour Finishing 15 min
