Overnight pizza
- Janine Ratcliffe
Published: June 23, 2015 at 10:38 AM
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Makes 2 large pizzas
Easy
Total time: 40 mins
+ proving overnight
0 reviews
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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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Try this recipe for overnight pizza, then check out our margherita pizza, pepperoni pizza, no-knead pizza dough and more impressive pizza recipes.
Ingredients
Nutrition
-
¼ tsp active dried yeast
-
½ tsp golden caster sugar
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500g plain flour
plus more for dusting
-
1 tsp salt
-
olive oil
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1 clove garlic
sliced
TOPPING
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olive oil
-
400g tin tinned cherry tomatoes
-
1 ball mozzarella
torn
-
8 slices prosciutto
-
2 handfuls rocket
Nutrition: per serving
- kcal317
- fat34.5g
- saturates12.8g
- carbs193.1g
- fibre12.3g
- protein52.5g
- salt5.7g
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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.
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step 2
Tip the dough out onto a floured surface. It will be very sticky and bubbly.
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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.
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step 4
Divide into 2 with a sharp knife.
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step 5
Drop a piece of dough onto an oiled baking tray.
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step 6
Push and stretch into a rough pizza shape.
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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).
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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
Authors
Janine RatcliffeFood director
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