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.
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
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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