Emergency pizza

[pizza dr]

So my wife call me Saturday afternoon and says she is inviting over a couple for pizza 

I had my culture going and it was nice and bubbly so I decided to give that a try. 

I used John's emergency neapolitan pizza dough recipe and workflow ( save the yeast which was 3.0 % Ischia)
 The dough was balled immediately and placed in oven with light on for 5 hours.  I had my doubts but I have to admit it wasn't all that bad.  The cornice was a little chewy as it didn't have as much spring as usual.  All these pies were baked at about 850 for about 90 secs. 
1) Carmelized onion, Maytag Blue, Bacon, EVOO
2)Margherita
3) Mascarpone, prosciutto, arugula, Lemon olive oil, S and P.

Does anybody do anything different when doing an emergency pie?

Scot

[The Dough Doctor]

Scott;
Here is my emergency pizza dough.
Start with your regular dough formula.
1) Double the yeast.
2) Cut the amount of sugar in half.
3) Increase the water temperature used in making the dough by 15F.
Procedure:
Mix just until all of the ingredients come together and make a fairly smooth dough.
Immediately divide into pieces and ball.
Oil the dough balls and place into individual plastic bags, twist the open end to form a pony tail and tuck under the dough ball as you place it on the kitchen counter.
Allow the dough balls to ferment for 60 to 90-minutes, then turn out into a bowl of flour and open into pizza skins, dress in your normal manner and bake as normal.
Tom Lehmann/The Dough Doctor

[Pete-zza]

Tom,

Can you tell us why you cut the amount of sugar in half?

Peter

[dellavecchia]

It should be noted that the recipe used in the first post is for a WFO, and no sugar is used.

John