Anonymous wrote:The recipe I use only calls for a 2 hour rise.

I have a recipe that calls for a 10 minute rise, do I win? :-
You use rapid-rise yeast instead of regular. I can go look up the recipe if you're interested -- always get great reviews!

Anonymous wrote:Trader Joes and Vace sell cold dough if that helps...

That was my thought, too. Get one from TJs, put it where your other crust was, and the say to your son - here's our dough!

Anonymous wrote:Bisquick - use it to make a quick dough

Ugh, heresy!! That is NOT pizza dough!

2 hours at 70 is degrees and it is important to let it rest 20 minutes after rolling out.

If you put the dough in the refig, it slows the yeast down. So more like 8 to 10 hours min. People do it this way so they can make it a day a head. Keep the dough at like 100 and it will rise in 30-40 minutes. The slow rise taste better.

The recipe I use only calls for a 2 hour rise.

Just let the dough you made rise for a couple of hours and then roll it out.

Bisquick - use it to make a quick dough

I don't let mine sit for 24 hours. it is fine without.

DH makes one all the time that takes like 30 minutes to rise in a low heat oven. It was from cooking light magazine a long time ago

What? I've made a lot of pizza dough and never let it sit for 24 hours.

Here are ok pizza dough recipes that take only 90 minutes or so.

Trader Joes and Vace sell cold dough if that helps...

I don't know of any recipes, but you could always buy some dough from the grocery store. It is usually near the deli and comes in a bag. Switch it out with the dough you've made without DS realizing it.

The dough you made can be used to make calzones and can be stuck in the freezer.

I've used one similar to this: http://www.simplyrecipes.com/recipes/homemade_pizza/

It still has to rise for a while, though. I also found this no-rise recipe but I am skeptical: http://allrecipes.com/recipe/pizza-dough-i/

I'd planned on making pizza crust today's afternoon activity with my preschooler, but I didn't realize pizza dough is supposed to stay in the fridge for at least 24 hours before rolling it out! Rookie mistake. But now my son is all excited a out making a pizza with me -- is there another recipe we can try that allows us to use the dough right after we make it? Thanks for any tips!