sf wrote:
> I did that tonight. Let's call it a long "resting" time, but it
> wasn't anywhere near a good rising time and I'm impressed. I did
> everything the same as I usually do, but the crust was crispier than
> usual. So, I'm not going together giving it time to rise anymore.
> Nothing suffered from the lack of rising time and it was easy to roll
> out. I thought started letting it rise because it was hard to roll
> out if I didn't, but I guess that's in the past now. Thanks!

Cheating, I know, but when we want to make pizza at home, we go to a
local pizza shop and buy their dough - it's all portioned out, just
shape, top, and bake. We usually supply our own sauce, cheese, and
other toppings, but we've been known simply to buy all the ingredients
from them and bake it at home ourselves. This was a very popular thing
to do on a rainy day or for a birthday party when the kids were younger.

Of late, we buy refrigerator case dough from TJ or WF. Home cooked, if
not homemade.

-S-