This Overnight Pizza Dough from Jim Lahey is my new favorite for a planned pizza night. I know I’ve said that before! I’ve got several recipes that are good for starting the afternoon you want to make pizza. They take an hour or two. This one from My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home takes 18 hours! It’s got a lovely chewy texture from that long rise and a slightly fermented taste (think sourdough). His method of preheating the stone to 500 and then switching the broiler on for ten minutes gives you a hotter than normal oven and I really like the char the dough gets.
I put both weight and volume measurements here, as he did, because I know not everyone has a scale. You’ll learn what the dough should feel like and can add a little more water or a little more flour as needed.
I like to use parchment paper on my wooden pizza peel because I still have a hard time not making a mess sliding the pizza onto the stone without it. But the broiler makes this a really hot oven. If you do use parchment paper, I would trim the edges so you don’t have bits hanging out as parchment paper is usually only rated to 500F.
I’ve made some fantastic pizzas with this dough. Some were my usual tomato sauce and mixed vegetables or pepperoni. But I also made some of Lahey’s more unique pizzas from this book. My favorite so far has been the broccoli rabe with a white sauce. I added some cooked hot Italian sausage to it. I’ve made this three times already!
I also made a roast cauliflower pizza because I had some cauliflower to use up. I don’t know that I would have tried this otherwise but this was so good! You roast the cauliflower in a pan on the pizza stone before assembling the pizza. This was also on a white sauce. There was also mozzarella and Parmesan cheese, chopped green olives, garlic, bread crumbs and fresh parsley.
The third one I made was a corn and tomato pizza, with fresh corn and cherry tomatoes and fresh basil. I’ve made this twice.