Adapted from TheJFK's
base recipe on
reddit
Makes 1 medium (~12") pizza crust
- 1 1/2 cup all-purpose flour
- 3/4 tsp active dry or instant yeast
- 1/2 tsp honey
- 3/4 tsp olive oil
- 1/2 cup warm water (105F -115F)
- 1/2 tsp salt
- 1 tsp thyme (optional!1)
- 1 tsp garlic powder (optional!)
Combine all of the dry ingredients into a medium bowl. Mix well with your (clean) hands, then add honey and oil. Mix those in and begin slowly adding water, mixing thoroughly. You may need a bit more flour to bring it from a sticky mass into a nice, elastic dough. Once it's elastic, put a lid on the bowl and stuff it into the back of the fridge. Leave it there overnight.
The next day...
Dust a clean worksurface with cornmeal. Take out the dough and stretch it in your hands, carefully stretching it into a circle. If you're good with pizza dough, you can just toss it around into a pizza crust. I am not that good so I use a rolling pin and roll it out into a vaguely pizza-shaped crust. You want this very thin as it will poof in the oven. The cornmeal will act like little ball bearings, making it easy to slide the pizza on and off the stone, besides adding flavor and texture to the crust.
Preheat the oven to 425F and make sure your pizza stone is already inside. (Don't have a stone? Bake it on a pizza pan or baking sheet.) Bake the pizza crust for 5 minutes, then remove and top with sauce and toppings. Bake the finished pizza for about 9 to 11 minutes.
Notes:
- The spices are optional - this is what I used this time. TheJFK swears by fennel seeds in his. Next time, I'm thinking about dried minced garlic or caraway seeds.
Makes one 12" - 14" pizza
- 1 recipe Easy Overnight Pizza Crust
- 1/2 small can of tomato sauce
- 1/2 head of garlic, roasted and crushed
- 1 tsp marjoram
- 1/2 tsp crushed red chili pepper flakes
- 1 roma tomato, sliced
- 1 small onion, sliced
- 1 cup fresh basil, thinly sliced
- 3 cloves garlic, thinly sliced
- 4 slices cured pork jowl bacon
- 1 cup shredded cheese
- 1 mushroom, thinly sliced
- cornmeal
Preheat oven to 450F.
Combine tomato sauce, roasted garlic, marjoram, red pepper flakes and half of the fresh basil shreds in a small bowl. Stir well and set aside. Over moderate heat, fry bacon and onion until tender. Drain and set aside.
Spread dough with your hands into a circle on a cornmeal-dusted surface and roll/stretch out into a thin 13" diameter round
1. Bake the crust on a baking stone for 5 minutes, then remove.
Spread the sauce over the crust evenly to about 1" from the edge. Layer on onions, bacon, tomato slices, raw garlic slices, mushrooms and half of the remaining basil shreds. Top with cheese, sprinkling over evenly.
Bake for 9 to 11 minutes, until everything is golden. Remove, sprinkle the remaining basil over the top and try to share with others.
Notes:
- I admit, we don't know how to do the whole hand-tossed thing, so we just stretch the dough into a circle and then roll the rest of the way. This could be considered heresy in some parts.