75-Minute Pizza Dough
NOTE: Although
this quick dough does not quite have the same texture as our master
recipe dough, it can be made after coming home from work to make
thin-crust pizza. Rapid-rise yeast makes it possible to serve pizza
in a little more than an hour after walking into the kitchen. The
sugar also speeds up the rising process as does putting the dough
into a warm oven. Although we prefer bread flour because it
delivers a crisper crust, you may use all-purpose
flour.
11/2 cups warm water, at about 105 degrees
1 envelope (21/4 teaspoons) rapid-rise dry yeast
1 tablespoon sugar
2 tablespoons olive oil
4 cups bread or all-purpose flour, plus extra for dusting hands and work surfaces
11/2 teaspoons salt Vegetable oil or spray for oiling bowl
INSTRUCTIONS:
1. Set oven to 200 degrees for 10 minutes, then turn oven off.
2. Meanwhile, pour water into workbowl of large food processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour, and salt and process until mixture forms cohesive mass. Dough should be soft and just a bit tacky. (If it is very sticky, add 2 tablespoons flour and pulse briefly. If it is stiff and tight, add 1 tablespoon water and pulse briefly.) Process another 30 seconds.
3. Dough will be a bit tacky, so use rubber spatula to turn out dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball.
4. Put dough into deep lightly oiled bowl and cover with plastic wrap. Place in warm oven. Let rise for 40 minutes or until doubled. Remove from oven, punch dough down, and turn out onto lightly floured work surface. Divide and shape as directed in Master Recipe for Thin-Crust Pizza.