75-Minute Pizza Dough
Last updated 6/12/2012 1:03:17 AM. Recipe ID 27136. Report a problem with this recipe.
Title: 75-minute pizza dough
Yield: 1 Servings
1 1/2 c Warm water; about 105
1 Envelope rapid rise dry
1 tb Granulated white sugar
2 tb Olive oil
4 c All purpose flour; plus
-extra as needed
1 1/2 ts Salt
Vegetable oil; for oiling
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
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
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
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
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
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