Why This Recipe Works
For our One-Hour Pizza recipe, we employed a handful of tricks to get a crust that was crisp, tender, and light without the need for a prolonged proofing period. First, we used a high percentage of yeast and warm water in the dough to make sure it proofs in 30 minutes. We also used a combination of semolina and all-purpose flours. Finally, to create a light and tender crust, we rolled the dough between two sheets of lightly oiled parchment paper immediately after mixing so that it could relax while it proofed.