The first half a dozen times that I made pizza from scratch I used a recipe that required the dough to rest for two hours as mentioned here. This to me seemed like such a long time especially if making pizza on a weeknight after work. Hence why I went searching online for a pizza dough recipe that didn't need as long to rest. After a bit of a look, I chose a recipe with only ten to fifteen minutes of rest time, which can be found here. The recipe mentions using an additional two tablespoons of water, but not when to use it. Therefore, I added it after the flour and the dough turned out well. I did leave the dough to rest for a bit longer than the recommended time, but only because I was waiting for my peppers to finish roasting. I pureed the roasted peppers to use for the pizza sauce, adding cooked chicken pieces, raw chopped broccoli, mozzarella cheese and random dollops of basil pesto. These ingredients seem to be my go to pizza toppings and after this recent attempt I think it is time to experiment more. Just to note, I am not sure if my dough was rolled thin enough because it required approximately twenty-five minutes of baking time. The end result was just as good as my first pizza dough and significantly quicker to make, which means it has now become my go to recipe.
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