Here is another recipe that I tried out early in my pizza making career. I was able to make the pizza fast, but I wouldn't give it particularly high marks for crust taste, color and texture. I liked the Bel Aria 00 version better.
“Last-Minute” Pizza Dough Recipe #1, Using Rapid-Rise Yeast (from Eating Well magazine)
4- 4 1/4 c. all-purpose flour
2 packets of Rapid-Rise Yeast
2 t. salt
1 t. sugar
2 t. olive oil
1 1/4 c. water (extra for processing in food processor)
In a large mixing bowl, stir together 3 cups of the flour, the yeast and the sugar. In a small saucepan, combine 1 1/4 cups of water and the olive oil and heat until it is hot to the touch, about 125-130° F. With a wooden spoon, gradually stir the oil and water mixture into the flour mixture. Beat until well mixed. Gradually add enough of the remaining flour to make a firm, soft dough. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Cover with plastic wrap and let rise for 10 minutes.
To make this dough even faster, combine 4 cups of the flour, the yeast, salt and the sugar in the bowl of a large capacity food processor. Heat 1 1/2 cups of water and the olive oil to 125-130° F (this can be done quickly using a microwave oven). With the food processor’s motor running, gradually pour the hot liquid through the feed tube. Process, adding up to 2 tablespoons cold water, until the dough forms a ball, then process for about 40 seconds more to knead. Turn the dough out onto a lightly floured surface, cover with plastic wrap, and let rest for 10 minutes. Form into pizza rounds. Makes 8 (6-inch) crusts.
(Peter's Note: Note that this recipe does not call for a lot of sugar or olive oil for the amount of flour used. Consequently, the baked crust will be fairly light in color. Also, the high amount of Rapid-Rise yeast used, together with the water/oil mixture at a temperature about 20° F higher than normal, and the use of a microwave oven and food processor, will result in the preparation of a pizza dough, from beginning to end, in less than 20 minutes. Allowing for preheating of an oven and a pizza stone for, say, 1/2 hour, will result in a finished pizza in less than an hour, especially if there are not many toppings. For an added flavor touch and texture improvement, part of the all-purpose flour called for in this recipe can be replaced with cornmeal or semolina—about 1/2 cup or so.)
Peter
