For our One-Hour Pizza recipe, we employ a handful of tricks to get a crust that is crisp, tender, and light without the need for a prolonged proofing period. First, we use a high percentage of yeast and warm water to make sure the dough rises in 30 minutes. We also use a combination of semolina and all-purpose flours to create a less elastic dough. Finally, we roll the dough between two sheets of lightly oiled parchment paper immediately after mixing so that it can relax while it proofs. For a Greek Cherry Tomato Salad that isn’t soggy, we start by quartering and salting cherry tomatoes to get rid of excess moisture. But instead of throwing that flavorful liquid away, we reduce it down on the stovetop and use it as a concentrated base for the dressing.
Printable Shopping Lists: One-Hour Pizza and Greek Cherry Tomato Salad