On 4/16/2012 11:08 PM, ViLco wrote:
> Pandora wrote:
>
>> It's the first time I here of a pizza without rising time. I Am afraid
>> it comes out too heavy to digest. Don't you think so?
>
> I'm surprised too, I've never seen active dry yeast used like that. But the
> recipe speaks clearly: don't let the dough rise or it wouldn't get thin as
> desired. I will try this one this same evening, while I'll make the dough
> for tomorrow evening's pizza.
>

I've been making pizza dough and have been short on time for years. I'm
hoping that this simple idea works. If I can get a pizza in the oven in
less than 30 minutes, that would be a great time saver. Good luck!