unleavened pizza dough??

Did you get this recipe from the internet, not from Reinhart's book? If you got it from the internet, from floydm or someone else as a Primer on pizza, then I think perhaps you might have to read between the lines, or more carefully.

That is, floydm does say,

"If you intend to bake them later that day, place the bagged dough balls in the refrigerator. Remove them from the fridge and let them warm to room temperature an hour or two before you intend to bake them."

That, IMO, would be a rise. But you are probably asking about what if you intend to bake as soon as they are mixed, right?

He DOES say "this dough will still work well if only given an hour or so to rise at room temperature.this dough will still work well if only given an hour or so to rise at room temperature."

There's the 'hour' of rising. That is enough IMO for me when I make and use pizza dough. Basically I look at that hour of rising as another bit of time to loosen up the dough a little.

(I have made this recipe from Peter's book) - I don't know if it is exactly the same info as on floydm's site. I would have to check it line-by-line.

HTH Dee

I used to make "pizza" from the Betty Crocker cookbook's recipe. Although it did mention letting the dough rise, I never did. Mixed it, spread it out to fit a large cookie sheet with 4 sides, and then topped it and baked it.

The crust was OK, as far as I was concerned. The outside edges weren't "bready" because, I guess, they hadn't been given a chance to rise before being baked. But they were OK -- not tough, just dense.

Alan

========================================== Haagen-Dazs translates roughly as:

"one container, one serving"

==========================================

Thanks very much for the link

. It's like getting a new book!BTW, he has recently published a book solely about pizza: "American Pie: My Search for the Perfect Pizza". Thanks again,

Kent

"American Pie" isn't exactly new, the first printing was 2003.