There is an overnight-fermented pizza dough that I intend to do next time I think of having pizza 24 hours in advance. But for tonight, I found a 30-minute dough that I was willing to try. I’ve pasted the recipe below, too, for convenience sake.
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 cups bread flour * I used 1 cup whole wheat, and 1 cup white flour*
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons white sugar
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
4-5 vine ripened tomatoes (depending on the size)
1/2 yellow onion
6 chicken tenders (frozen or defrosted)
1-2 cloves minced garlic
1/2 tsp rosemary, ground
1 tsp oregano
2 tbsp fresh basil, minced
1 cup grated mozzarella
2 tbsp freshly grated parmesan
2 tbsp Caesar dressing (or Ranch)
Once the dough had risen, I followed step # 3 above, and then covered the crust first with a couple of tablespoons of Caesar dressing, about 2/3 cup mozzarella, and then all the sautéed ingredients from above, and a bit more mozzarella and grated parmesan. I baked the pizza about 25 minutes on a pizza stone, and it was good! I regret that I did not take any pictures, but them’s them apples.