Easy Overnight Pizza Dough Recipe

Overnight pizza

  • makes 2 large pizzas
  • Easy

This recipe for overnight pizza takes a little bit of time and leap of faith, but once you've tried it you won't look back. There's no kneading required, so its super-easy. We’ve topped our pizza with prosciutto and rocket, but try this base with your favourite toppings

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Ingredients

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

TOPPING

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

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.

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Nutritional Information

  • Kcals 317
  • Fat 34.5g
  • Saturates 12.8g
  • Carbs 193.1g
  • Fibre 12.3g
  • Protein 52.5g
  • Salt 5.7g
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