All content copyright Katrina Hall 2008 through 2018

Tuesday, September 6, 2011

overnight pizza dough and a peachy breakfast pizza

A glorious, quiet , and rainy Labor Day here, ending with a late night splurge watching several Cooking Channel shows I'd never seen, including one called Pizza Outside the Box. Oh my goodness, was that heaven - except by 10:30 pm I wanted pizza, badly. I had everything from peaches to three kinds of tomatoes, a few cheeses, veggies, onion jam, but no pizza dough. So inbetween watching the next show, Unique Sweets, I tossed together my traditional pizza dough , let it rise for an hour, punched it down, and stuck it in the fridge. I figured if I still wanted pizza in the morning, it would be quick to make.


An amazing thing happened overnight. When I rolled out a little of the dough in the morning and made an impromptu breakfast pizza of peaches, thyme, olive oil, tomatoes, cheese and onion jam, then briefly baked it , the dough was light as a feather, beautifully thin - and delicious. Now I have 10 little balls of dough in the freezer, just waiting for another pizza attack.


Overnight Pizza Dough

1 packet dry yeast ( about 2 teaspoons)
1 cup warm water
4 cups all purpose King Arthur flour
1 1/2 t. kosher salt
1/4 cup olive oil

Dissolve the yeast in the warm water, then add the flour, salt and oil in mixer bowl and mix until dough comes together. Remove and knead, place back in the mixer bowl, and drizzle with a tablespoon of oil, turning the dough so oil glazes the dough. Cover with plastic wrap and let sit for an hour at room temperature, then punch the dough down , cover with plastic wrap again, and place in fridge.
The next morning, knead dough again and cut into 10 pieces. Use one piece for the morning pizza, then freeze the rest for later in a freezer zip bag.

Peach, Tomato, and Onion Jam Pizza with fresh thyme

Preheat oven to 450F or higher ( my stove smokes if I go higher, and sets the smoke detecters off).
Roll out pizza dough very, very thinly.
Brush both sides with olive oil and place pizza circle on a cooling rack or upside down cookie sheet and dot with peaches, onion jam, fresh baby tomatoes, fresh thyme leaves, salt and pepper, and shredded parmesan and mozzarella cheeses.
Bake for about ten minutes, then turn on the broiler and broil carefully until cheeses melt and parts of the pizza are golden. Remove and let cool.


Anonymous said...

A whopping big WOW! That's a terrific meal! Really. I love it.

katrina said...

Hey, hey, Donna: so do I! - big time! Thanks, honey.

Barb said...

Peaches on pizza is new idea for me! (Truly anything goes on pizza, it would seem!) It looks so good and I like the way your dough turned out after refrigerating it overnight. Who knew???

katrina said...

Hi Barb! Isn't it the most beautiful day ?( or I hope it is, for you)
Peaches and pizza may sound a little different, but it's really almost like peach jam on pita bread - just a little fancier:) Yes, I was very surprised by the dough, but delighted to have a stash in the freezer. Think I'll try a foccacia and see how that works - thanks !