Pizza (Overnight dough)
If I had to eat only one thing every day for the rest of my life, it would be pizza. Of course, I would have to have access to a variety of vegetables, cheeses, meats, sauces, herbs, and this overnight pizza dough!
Ingredients
Pizza Dough
- ¾ tsp fast-rising yeast
- 1 tbsp sugar
- 1 tbsp sea salt
- 2¼ cups warm water not hot
- ¼ cup olive oil
- 5 cups all-purpose flour or doppio zero double zero
Pizza Sauce
- 1 cup pureed or crushed canned unsalted San Marzano tomatoes (or canned Italian plum tomatoes)
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Toppings
- sauted mushrooms
- thinly sliced red onions
- thinly sliced prosciutto
- fresh basil leaves
- grated mozzarella cheese
Instructions
- Prepare a large flat-bottom container, about 12"X6", by brushing the bottom and sides with a little olive oil. Otherwise, you could use 4 small containers with lids. Set aside.
- Add the flour to a large mixing bowl. Stir in the yeast. Dissolve sugar, salt, and oil in warm water. Add to the flour mixture.
- Mix on low speed until the dough forms a small ball that pulls away from the sides. The dough should be soft and tacky. Add a little more flour if the dough is too sticky.
- Test the dough by poking it firmly with your finger. If indentation bounces back quickly, dough is kneaded enough. If dimple remains, then continue kneading for a few more minutes.
- Dough should be smooth, pliable, and slightly tacky.
- Remove dough from bowl and place on floured board. Divide into 4 equal portions. Using hands cupped over the dough, roll dough balls, one at a time, until surface becomes smooth.
- Lay each ball in container about 4" apart (or individual greased bowls) to give them room to rise. Cover dough balls with a lid or plastic wrap. Then place in refrigerator.
- Store dough balls in the refrigerator for at least 24 hours and up to 4 days.
- See below for baking instructions.
Notes
To bake pizza, choose between the oven method with or without a pizza stone or consider grilling it directly on the BBQ.
See https://marisamariella.com/quick-rise-pizza-dough/
Why limit the toppings? Be creative and find your favourite combination. Here are a few suggestions:
Garlic oil, roasted eggplants and zucchini, ricotta
Olive oil, mozzarella, fresh tomato slices
Olive oil, mozzarella di bufala slices, pancetta, grilled onions, yellow cherry tomato slices
Olive oil (no pizza sauce), thinly sliced apple, thinly sliced red onion, goat cheese, sauteed onions, fig jam (added after the pizza is removed from the oven).
Pesto sauce, freshly sliced tomatoes, fresh mozzarella slices, fresh basil
Garlic oil, roasted eggplants and zucchini, ricotta
Olive oil, mozzarella, fresh tomato slices
Olive oil, mozzarella di bufala slices, pancetta, grilled onions, yellow cherry tomato slices
Olive oil (no pizza sauce), thinly sliced apple, thinly sliced red onion, goat cheese, sauteed onions, fig jam (added after the pizza is removed from the oven).
Pesto sauce, freshly sliced tomatoes, fresh mozzarella slices, fresh basil