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Try this recipe for overnight pizza, then check out our margherita pizza, pepperoni pizza, no-knead pizza dough and more impressive pizza recipes.

Ingredients

  • ¼ tsp  active dried yeast
  • ½ tsp golden caster sugar
  • 500g plain flour, plus more for dusting
  • 1 tsp salt
  • olive oil
  • 1 clove garlic, sliced

TOPPING

  • olive oil
  • 400g tin tinned cherry tomatoes
  • 1 ball mozzarella, torn
  • 8 slices prosciutto
  • 2 handfuls rocket

Method

  • STEP 1

    Mix the yeast with the sugar and 400ml warm water, then leave for 5 minutes. Put the flour and salt in a bowl. Gradually mix in the liquid and form a claggy, rough dough (there’s no need to knead). Cover the bowl with clingfilm and leave in a coolish spot in the kitchen overnight (but not in the fridge). Make the pizza sauce. Sizzle the garlic in 2 tbsp olive oil then tip in the tomatoes. Simmer for 12-15 minutes until the sauce is thick, then leave to cool.

  • STEP 2

    Tip the dough out onto a floured surface. It will be very sticky and bubbly.

  • STEP 3

    Bring together in a rough dough by adding a little extra flour – the less flour you add, the puffier the dough will be.

  • STEP 4

    Divide into 2 with a sharp knife.

  • STEP 5

    Drop a piece of dough onto an oiled baking tray.

  • STEP 6

    Push and stretch into a rough pizza shape.

  • STEP 7

    Heat the oven to 240C/fan 220C/gas 9. Spread a thin layer of sauce over each pizza – not too much otherwise it’ll be soggy (you can freeze the rest to use another time).

  • STEP 8

    Top with the mozzarella and bake in the oven for 10-15 minutes until puffed and golden. To finish, tear over the prosciutto, scatter with rocket and drizzle with a little olive oil.

Enjoy a Friday night in with our best ever pizza recipes

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Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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