Overnight Pizza Crust

Name: Overnight Pizza Crust
Ingredients: 3 c flour; Version 1; 2 c pizza flour,; 1 c rye flour; Version 2; 1 c whole wheat flour; 1 c bread flour; 1 c pizza flour; 1 1/2 tsp salt; 1 tsp (generous, my yeast is old) instant yeast; 2 Tbl olive oil; 1 1/4 c cool water

12 ingredients

7 steps

Ingredients

3 c flour
Version 1
2 c pizza flour,
1 c rye flour
Version 2
1 c whole wheat flour
1 c bread flour
1 c pizza flour
1 1/2 tsp salt
1 tsp (generous, my yeast is old) instant yeast
2 Tbl olive oil
1 1/4 c cool water

Directions

1

Combine dry ingredients (unsifted) in food processor with dough/mixing blade
2

With processor on, add olive oil, then pour in water. Let processor run for 2 minutes
3

Put in bowl and cover and let rise for at least 45 min. Punch down.
4

Repeat if needed. May be kept in refrigerator overnight once risen, or left out.
5

Dough is very soft. Put flour on hands and surface to work dough.
6

May be used as a whole for thicker crust pizza or cut in half then worked for thin crust
7

On a baking stone in 500 F oven this (thick) made an exceptionately crisp and flavorful crust; baked with slices of tomato, fresh mozerella, peppers, basil and small drizzle of olive oil.