Quick Pizza Dough

Quick Pizza Dough Recipe courtesy of Gourmet Magazine 2 to 2 1/4 cups unbleached all-purpose flour 1/4-ounce package fast acting yeast 1/2 teaspoon sugar 2 tablespoons olive oil 1/2 teaspoon saltIn a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 dgrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic. Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water (130 degrees F), and turn the motor off. Add the oil, 1 1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds. The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.		Recipe Summary Prep Time: 15 minutes Cook Time: 30 minutes Yield: Makes enough dough for one 14- User Rating:

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*A $15 pizza stone makes all the difference in the world for good pizza. So, just put it in the oven at 500 degrees for 30 minutes before you bake the pizza and it turns out crispy and yummy!
** Cook the pizza at 500 degrees on a pizza stone for 7-12 minutes or until the crust and cheese turn golden brown. Put cornmeal under the pizza dough when preparing it so it'll slide onto the hot stone easily (from the wood pizza handle or medium sized cutting board where you assemble it).

Rating: 2 (you have to make sure the water is the right temperature for the yeast - I use a thermometer because I can never get it right by just using my hand)

Posted by: Meredith
copied on October 1 from: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7496,00.html?rsrc=search