1180. Overnight Pizza

This pizza uses the versatile recipe of overnight bread, yielding a delightfully rustic chewy crust to the pizza. To add to the rustic charm, I substituted a cup of brown flour.
Toppings are really up to the pizza maker; make it as simple or fancy as you like, just be sure to top with pre-cooked vegetables or meats since it takes a bare 5 to 6 minutes after the crust is pre-baked.


Ingredients:

3 cups flour
1 3/4 tsp salt
1/2 tsp Instant or Rapid-rise yeast
1 1/2 cups water

Toppings of choice:
Pizza sauce
Grated mozzarella cheese
Salami, onion, pepper, mushroom…
Dried oregano, salt, pepper



Method:

In a large mixing bowl, whisk together flour, salt and yeast.
Add water and mix until a shaggy mixture forms.
Cover bowl with plastic wrap and set aside for 12 – 18 hours.

Divide the dough into two. Using the tips of your fingers, coax the dough into an 11-inch circle on a nonstick (or parchment lined) baking sheet. Bake for 10 minutes in a preheated 450F oven. Spread the pizza sauce, add a layer of grated mozzarella, top with your other toppings, and finish off with a last sprinkling of grated mozzarella, dried oregano, salt, and pepper.
Bake 5-6 minutes more. Repeat for the second pizza.

صحة و عافية