Published May 1, 1995.
The problem that prevents most cooks from making pizza for a weeknight dinner is the time involved in letting the dough rise. For our pizza dough recipe we found two ways around this problem: either making the dough in the morning and letting it rise slowly during the day, so that it was ready to stretch just in time to make dinner, or using rapid-rise yeast proofed in warm water, which cuts the rising time down to a mere 40 minutes. We also found that the same dough could simply be stretched to the desired thickness, whether you want a medium-thick pizza or a thin and crispy one. To get the crispiest, most evenly browned crust, we liked using quarry tiles over a pan, pizza screen, or pizza stone in our pizza dough recipe.
If you don’t have time to cook this sauce, simply mix these ingredients together and let them stand while you stretch the dough. If you’re using crushed tomatoes or canned tomatoes packed in juice, you may want to drain off some of the liquid if you’re not cooking the sauce.
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