Attempt at quick rise dough
It had been too long since we had pizza, so I tried to make dough that would rise fast so we could eat it right away. To increase the rate of rise, I used the whole packet of yeast rather than 1 1/2 tsp and I used hot water instead of warm water. The dough rose to the top of the bread mixer after about an hour which was just what I wanted.
Balling the dough, I could tell that it was still very elastic. This made stretching the pies a bit tricky. In fact, I could barely get an even stretch and almost got a hole in the first one. I let the second ball out for a while and it still didn’t relax. I was able to get a usable blank eventually and I added sweet italian sausage, mushrooms, pepperoni and a mix of mozzarella and monteray jack cheese.
The pizzas came out much thicker than usual. I think it was because I couldn’t get things stretched out as well. There was plenty of air pockets, though, so I didn’t mind the thickness at all. The dough tasted a bit young as expected. The sausage was good, but it was from a different grocery store this time and I feel the taste was not as good for pizza (more like a breakfast sausage). I liked how the cheese melted. The addition of monteray jack was noticeable, but I don’t think it was tasty enough for me to buy two cheeses every time.
Overall, the pizzas were very good. Both were gone in minutes! Check out the pictures.
