Recipe: Quick-Rising Pizza Dough

Quick-Rising Pizza Dough
Source: Recipe Rescue Cookbook by Patricia Jamieson, Cheryl Dorschner
Makes 8 (6-inch) crusts

4 to 4 1/2 cups all-purpose flour
2 pkg rapid-rise yeast
2 tsp salt
1 tsp sugar
2 tsp olive oil

In a large bowl, stir together 3 cups flour, yeast, salt and sugar.

In a small saucepan, combine 1-3/4 cup water and oil. Heat until hot to the touch, 125 to 130F.

With a wooden spoon, gradually stir the oil mixture into the flour. Beat until well mixed.

Gradually add enough of the remaining flour to make a firm, soft dough. Turn out onto a lightly floured surface and knead for 8 to 10 minutes or until smooth and elastic.

Cover with plastic and let rest for 10 minutes.

Alternatively, in a food processor:
Combine 4 cups flour, yeast, salt and sugar. Heat 1-1/2 cup water and oil to 125 to 130F. With the motor running, gradually add the water until the dough forms a ball, then process for 1 minute to knead. Turn out on a lightly floured surface, cover with plastic and let rest for 10 minutes. (The dough can be made ahead, punched down, enclosed in a large plastic bag and stored in the fridge overnight. Bring to room temp before using.)