Overnight pizza
Let this pizza dough chill while you sleep and prepare to be amazed by the enhanced flavor and texture of this overnight masterpiece.
Tools
Ingredients
Serving
125 ml
water, room temperature
2 tbsp
olive oil
235 g
white bread flour
3 g
dry instant yeast
7 g
salt
5 g
sugar
1 tbsp
olive oil for brushing
2 tbsp
tomato sauce
30 g
grated cheese
6-8 slices
mozzarella
Step by step
This recipe makes 1 pizza.
Fit the dough disc onto your Kitchenaid Food Processor. In the food processor jug, add lukewarm water and half of the olive oil. Add the flour, yeast, salt, and sugar. Set the Kitchenaid Food Processor to speed 1 and mix the ingredients together. Turn to speed 2 to knead for about 5 minutes, until the dough becomes smooth and elastic. Remove the dough from the Food Processor and place it in an oiled bowl, cover it with plastic wrap, and refrigerate for 24 hours.
Pull the dough from the bowl onto a generously floured surface. Shape into a boulle, cover with fresh kitchen towel and let it sit for 30 minutes.
Press the pizza dough down and pick it up. Drape it over oiled hands and gently pull outward with each hand and give a slight toss rotating the pizza around and stretching at the same time. Now grab the edge of your disk and let the rest of the dough hang straight down. Pinch the edge of your dough as you rotate it in your hands. As you rotate, the dough should stretch into a large, thin circle. Remember stretching the dough takes practice so don't give up. Place the dough on a baking tray lined with parchment paper.
Brush the surface of the dough with olive oil. Spread tomato sauce evenly over the dough, leaving a border around the edges for the crust. Sprinkle the grated cheese over the sauce, followed by the sliced mozzarella. Place the pizza in the 240°C preheated oven and bake for 9-10 minutes, or until the crust is golden and the cheese is melted and bubbly.
Serving tip: serve with arugula, prosciutto and Mozzarella di Bufala.