{ overnight pizza }

a pizza update. the garlic powder addition and how you can do it overnight.

Pizza with Homemade Dough

adapted from Smitten Kitchen

the doubled and updated version of this dough
yields one 20- 24 inch pizza or two 10 - 12 inch pizzas
3 cups flour (can replace up to half of this with whole wheat flour)
2 teaspoon salt
1 teaspoon instant yeast
1 cup + 2 tablespoons warm water {use the microwave, warm about 45 seconds }
2 tablespoon olive oi
2 tablespoon honey

Stir dry ingredients, including yeast, in a large bowl. Add honey, olive oil then warm water. Stir mixture. Knead into a ball once you can no longer stir. Let it rest for a bit and it may be easier to knead
Knead it for about two minutes, pulling, folding and pressing backing to itself with the heel of your hand. Knead until a piece of it stretches in your hand without breaking, and feels and smells like pizza dough. Lightly oil the same rinsed mixing bowl with shortening, butter or cooking spray. Dump in the dough, turn it over so all sides are coated, cover it tightly in plastic wrap. Store in fridge at least 12 hours, until you're ready to use. I let mine rise about 4 hours, froze it in a well sealed plastic bag, sprayed with cooking spray, then put it back in its bowl in the fridge the next morning for about 10 hours before using. I bet it would have been fine in the fridge for a total of 24 hours, no problem.

Roll or stretch onto pizza stone or baking sheet. Heat oven to 500.
Toppings seen above:
1/4 c. pesto
1 c. mozzarella
1 c. Parmesan Reggiano
quartered kalamata olives
chopped artichoke hearts
sliced tomatoes
chopped baby spinach
black pepper over all
garlic powder {ESPECIALLY OVER THE CRUST!}



Bake for about 10 minutes.