INGREDIENTS

INSTRUCTIONS

Sometimes you don't 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). 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 seventy-five 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.  Set oven to 200 degrees
for 10 minutes, then turn oven off.  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  Cook's Illustrated, 1995,
Page 10. Credit: Christopher Kimball.  Nationality: Italian Season:any
Method: baked  Start to Finish 1 1/2 hours Preparation a minute or less
Attention 1  hour Finishing 15 minutes  Converted from Mangia!, Cook's
Illustrated 1993-1995 Cookbook  Recipe by: Cook's Illustrated, 1995,
Page 10.  Posted to MC-Recipe Digest by "Hobbs, D B                
USO"  <hobbs@lbcapo1.uso.unisys.com> on Mar 10, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 2782
Calories From Fat: 466
Total Fat: 52.7g
Cholesterol: 19.6mg
Sodium: 6514.2mg
Potassium: 646mg
Carbohydrates: 502.9g
Fiber: 28g
Sugar: 82.6g
Protein: 67.7g