Is there any way to make this recipe faster?

Question

1 Hour 20 Minutes
120 ml olive oil
50 g white sugar
20 g salt
475 ml boiling water
14 g active dry yeast
80 ml warm water
2 eggs
240 g whole wheat flour
550 g bread flour
2 tbsps oregano
Mozzarella
80g sun dried tomatoes
DIRECTIONS:
1.In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
2.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3.When sugar and water mixture has cooled, add yeast mixture, eggs, whole-wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes
4.Divide the dough into twenty-four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Let rise until doubled in volume.preheat oven.
5.Bake for 15/20 mins

I only need to shave about five minutes off the time. I'm making it for school.

Answer 1

The act of boiling the water and letting it cool is what is going to take the longest. If you have access to a blast chiller then place the oil, sugar, salt, water mixture in there for about 10 minutes to cool rapidly down to room temp. Salt and sugar will dissolve into water that is not boiling, therefore you can use warm water to dissolve those ingredients in, saving some time. Also, be cautious of letting the water cool too much before mixing in the yeast mixture...cool water can slow down or stop the rising time. If you mix your yeast with water that is at 115 degrees it will rise a little faster without killing the yeast. The rise time is variable...when you stick 2 fingers into the loaf and pull it out and the indention stays then the dough is ready. You could also prepare the dough beforehand. Let the dough rise in an area that maintains a temp. slightly higher than room temp, especially in a classroom, because classrooms are notoriously cold. Let it rise inside a cabinet or another semi-enclosed space to increase rise time.

Answer 2

You could use a pizza dough kit instead and add use the olive oil and spices to make it taste pretty close to the same. Otherwise no, baking is a science and unfortunately this one takes some time.

Answer 3

Yes don't divide into 24 pieces try instead 4 large loaves and bake for a longer period. P.S. let dough rise longer than recommended to allow more air spaces and better results

Answer 4

The only way is to have every thing measured and in seperate containers before you start. Put the water on to boil early, and put the yeast in warm water first.
You might consider chilling the mixing bowl in the freezer before you start.

Answer 5

call up your local pizzaria and see if they will sell you pizza dough, mine here will. if they will all you need to add to it is
the olive oil -- oregano-- tomatoes and mozzarella let it rise and bake

Answer 6

Buy pre-made dough and throw your toppings on it.

Answer 7

any recipe involving yeast takes time because it needs to be left to rest so i personally dont think so

Answer 8

i think your recipie is for bread ??? if i was you i would just buy it made for you or buy a bread maker you just shove it all in and let it cook simple .....hope this helps !!!!

Answer 9

phone your local pizza delivery man

Answer 10

yes buy them in the supermarket