# Overnight Pizza

> A slow-fermented, no-knead pizza dough that develops deep flavor overnight, paired with a simple seasoned tomato sauce.

- HTML version: https://robbiepalmer.me/recipes/overnight-pizza
- Servings: 2
- Prep time: 1440 min
- Cook time: 9 min
- Total time: 1449 min
- Cuisine: Italian

## Ingredients

### Dough

- 250 g bread flour (plus extra for dusting)
- 8 g salt
- 0.5 g dry yeast
- 175 ml water
- semolina

### Pizza Sauce

- 250 ml tomato passata (can be substituted with crushed tomatoes)
- 0.5 tsp olive oil
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 tsp garlic powder
- 0.5 tsp oregano
- 0.5 tsp italian seasoning

### Toppings

- mozzarella

## Cookware

- bowl
- cling film
- saucepan
- oven
- pizza stone
- pizza peel

## Instructions

1. Mix 250g of bread flour, 8g of salt, 0.5g of active dry yeast, and 175ml of water in a bowl until a messy dough forms.
2. Cover the bowl with cling film and leave at room temperature for between 18 hours and 24 hours.
3. Reserve semolina for dusting the pizza peel before baking.
4. Combine 250ml of tomato passata, 0.5 tsp of olive oil, 0.5 tsp of sea salt, 0.5 tsp of white sugar, 0.5 tsp of garlic powder, 0.5 tsp of dried oregano, and 0.5 tsp of dried italian herbs in a saucepan.
5. Simmer the sauce over a low heat until thickened.
6. Preheat the oven to 220 °C with a pizza stone inside.
7. Flour a worktop and divide the dough into 2 pieces.
8. Pat one piece down into the general shape of a pizza, then pick it up and stretch the dough over your knuckles into a larger pizza. Repeat with the second piece.
9. Dust a pizza peel with the semolina and place the dough on top.
10. Top with the prepared sauce, mozzarella, and other toppings as desired.
11. Bake in the oven for between 7 minutes and 9 minutes until the crust is golden and cheese is bubbly.

---

Markdown index of this site: https://robbiepalmer.me/llms.txt