Pizza dough for the impatient...

I crave pizza, on a daily basis. Thin crust from the oven, a little charred from the pizza stone... Slices of mozzarella... pesto... deliciousness. Peter Reinhart's recipe is great, but it takes 2 days, as psychology has enlightened me, the effort (Time to wait, cleaning dishes) required is too much for me to handle, so instead of making myself wait, I just deprive myself. I couldn't take it anymore so I found a quick recipe.
Well we shall see, new recipe from here

• 1 cup of warm water
• 1 tablespoon of sugar
• 1 1/2 teaspoons of yeast
• 2 1/2 teaspoons of olive oil
• 1 1/2 teaspoons of salt
• 1/4 of apple cider vinegar
• About 4 cups of flower

1. In a bowl add your cup of water and sugar, stir until mostly dissolved.
2. To the sugar solution add your yeast, wait for some bubbles, about 10 minutes. If it doesn't bubble your yeast may be dead. 
3. Add your olive oil, salt, vinegar and about 2 cups of flour, stir until incorporated
4. Adding a cup of flour to your workstation, knead in to your dough. Add more flour about another cup and continue kneading until your dough is tacky but not sticky. 
5. Add a bit of olive oil to a bowl and grease the sides. Roll your ball of dough in the olive oil and let rest for about an hour or until dough doubles in size. Cover with a towel and keep in a warm spot
6. Preheat your oven to the highest temperature, about 450 to 500F. 
7. Bake for 10-12 mins on a pizza stone (or the back of a cookie sheet) or until bubbly and golden :)
8. Eat a bit, Repeat

For our toppings: Top picture, mozzarella, Parmesan, Italian seasoning, and brushed olive oil on the crust with a sprinkle of garlic powder, finish off with a drizzle of olive oil

 This one was a buffalo chicken pie, used a rotisserie chicken, tossed some of the breast in Frank's hot sauce, mozzarella, cheddar and a slight sprinkle of hot sauce

 Balsamic chicken and spinach pie, sprinkled spinach at the bottom (next time use pre-cooked, spinach makes a lot of water), shreds of chicken, mozzarella, Parmesan, sprinkles of balsamic vinegar

The lonely slice in the corner is all that remained of our Parmesan, mozzarella, spinach and prosciutto pie

Final verdict: Decent dough the apple cider gives it that sourdough rising flavor, I made 2 batches, it made 5 small pies, the dough is not too bad, but the spinach made a lot of water and so the baking was not perfectly even. Still haven't tried the cheese and buffalo yet. I still have to figure out what my favorite type of dough is, I think I may secretly be a pan pizza fan not matter how great those Neapolitan slices are.