The wife and I modified one and came up with this. Yeah, you can be rolling crust out in 20 minutes. She did it tonight with a last minute menu change.
PIZZA DOUGH PRONTO!
2 cups unbleached all-purpose flour
1 package quick-rising yeast (we use 2.5 teaspoons of regular yeast)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon extra-virgin olive oil
¾ cup water
Pulse flour, yeast, salt and sugar in a food processor until mixed.
Heat oil and water in a small saucepan or in a glass measuring cup in the microwave to between 120 to 130 degrees F. With the processor on, gradually pour the warm liquid through the feed tube. (If the mixture is too dry, add 1 or 2 tablespoons warm water.) Process until the dough the forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Cover with plastic wrap and let rest for 10 to 15 minutes. Then form crust(s) and finish as desired.
Yield: 1 pound dough / Active Time: 10 minutes / Total time: 20 minutes
Usually the Kitchenaide is used here instead. And the dough freezes well. The extra yeast and sugar is what makes it rise fast. No rule against punching it down if you wish. It rolls out at bit easier if you let it go a little longer. It still gets rolled out here in 40 - 60 minutes.
Yeah, I know a longer rise does lots of things. This one can be done after you have toppings prepped and the oven up to temp. Nice option. Try it.
