I've always kind of stayed away from making breads because of the long wait times needed for bread doughs to rise properly. Pizza dough research will tell you that the wait time is necessary. And they're right. You have to let it ferment overnight. While there are quick-fix recipes out there, I found that almost all recipes called for overnight fermentation. So I did that.
I don't have a pizza stone either so I was a little worried that I might not get that crust that I wanted, but I have a solution for you! Let me take you on my pizza journey, starting with the ingredients:
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| Really, this is all you need. |
Ingredients
For the pizza dough (makes two 12 inch pizzas)
2 cups bread flour
1/2 tsp yeast
1 teaspoon kosher salt
3/4 cup water
For toppings
1 can crushed tomatoes (you can buy whole peeled tomatoes, but you'll just end up crushing them yourself)
mozzarella, however much you want! 8 oz is probably enough, but if you want more, do it up!
fresh basil
any other toppings your heart desires! My recommendations would be prosciutto, pepperoni, anchovies, or broccoli rabe. All great choices- you can't go wrong.
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