Yield > 1 Servings
Italian Italian Season:Any Method: Baked Italy European Mediterranean
Ingredients :
1 1/2 cup Warm water, about 105 degrees
1 env rapid rise dry yeast
1 tbl Granulated white sugar
2 tbl Olive oil
4 cup All purpose flour, plus extra as needed
1 1/2 tsp Salt
Vegetable oil, for oiling bowl
Method :
• Sometimes you don't have the time to let pizza dough
rise at night, nor do you have the forethought to use the slowrise
process and start the dough rising in the morning (using
only a fraction of the ordinary amount of yeast). For those
occasions, try this especially fast recipe. By using rapid-rise
yeast, a warm oven, warm water, and a little sugar, you can
make a dough that will rise in only forty minutes. This means
the entire
• process of making a pizza can be done in about seventyfive
minutes from
• start to finish. Since convenience is the watchword here,
all-purpose flour is used instead of bread flour. Although it
does not have quite the tenderness or full flavor of dough
made using the Master Recipe for Pizza Dough, this dough
makes a very good pizza in very little time.
• 1. Set oven to 200 degrees for 10 minutes, then turn
oven off.
• 2. Meanwhile, in bowl of food processor fifted with either
metal or plastic blade, add water and sprinkle in yeast and
sugar. Pulse twice to
• dissolve yeast. Add all remaining ingredients and process
until mixture forms cohesive mass. Dough should not be sticky
(if it is, add 2 more tablespoons flour and pulse briefly) nor
should it be dry and crumbly (if it is, add 1 more tablespoon
water and pulse briefly). Let rest for 2 minutes. Process for
another 30seconds.
• 3. Remove dough from food processor and knead by
hand on floured work surface for 1 minute or until dough is smooth and satiny (dough will feel a bit tough at this point).
• 4. Very lightly oil large bowl with vegetable oil. Place
dough in bowl (do not coat dough with oil) and cover with
plastic wrap.Place in warm oven.
• Let rise for 40 minutes or until doubled.Remove from
oven, punch down, remove from bowl, and separate into two
round pieces. Let rest for 10 minutes under a damp dish towel,
then shape, top, and bake in preheated 500-degree oven
according to the following chart. Cook pizza an additional 2-3
minutes after adding cheese, or until cheese is completely
melted.
• THIN CRUST 14-inch pizzas (recipe makes 2) 7 to 8
minutes 12-inch pizzas
• (recipe makes 4) 5 minutes 8-inch pizzas (recipe makes
8) 3 minutes
• MEDIUM-THICK CRUST 12-inch pizzas (recipe makes 2) 9
to 10 minutes 8-inch pizzas (recipe makes 4) 5 minutes 6-inch
pizzas (recipe makes 8) 4 minutes
• Nationality: Italian Season:any Method: baked
• Start to Finish 1 1/2 hours Preparation a minute or less
Attention 1 hour Finishing 15 minutes
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