My inspiration for this came from Schlotzsky's Mediterranean Pizza. I used JoeV's link for this pizza dough:
http://flyfishohio.us/No Knead Pizza DOugh.pdf
I followed the directions exactly to mix the dough:
Let it sit on the counter for a couple of hours and then refrigerated it overnight:
I used 1/2 of the dough to make a medium sized pizza and had two oblong pieces left to make two small traditional pepperoni pizzas (lunch later
). I brushed the top of the pizza with evoo and pre-baked it just long enough so that it was firm enough to top and put onto the oven rack with no pan.
Toppings: pesto sauce (store bought), a little mozarella, fresh tomatoes, artichokes, red onion, sauteed mushrooms, black olives, and feta cheese.
Into the oven:
I was so pleased with the way the crust came out. Just like we like it, thin and crispy. I did forget to sprinkle some olive oil over the toppings before baking, but I'll get it right next time.
Time to chow down:
http://flyfishohio.us/No Knead Pizza DOugh.pdf
I followed the directions exactly to mix the dough:
Let it sit on the counter for a couple of hours and then refrigerated it overnight:
I used 1/2 of the dough to make a medium sized pizza and had two oblong pieces left to make two small traditional pepperoni pizzas (lunch later
). I brushed the top of the pizza with evoo and pre-baked it just long enough so that it was firm enough to top and put onto the oven rack with no pan. Toppings: pesto sauce (store bought), a little mozarella, fresh tomatoes, artichokes, red onion, sauteed mushrooms, black olives, and feta cheese.
Into the oven:
I was so pleased with the way the crust came out. Just like we like it, thin and crispy. I did forget to sprinkle some olive oil over the toppings before baking, but I'll get it right next time.
Time to chow down:
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