48 hour pizza dough
- 3 cups bread flour
- 2 T. sugar
- ½ tsp. instant yeast
- 10 ounces ice cold water (about 1⅓c.)
- 1 T. vegetable oil
- 1½ tsp. kosher salt
- In food processor, mix flour, sugar yeast.
- With processor running, add water through feed tube and process 30 seconds-1 minute.
- Let sit 10 mins.
- Add oil and salt and process 30 seconds to 1 minute.
- Roll out on lightly oiled counter and form a tight ball.
- Place in lightly oiled bowl and cover with plastic wrap.
- Park in fridge 48 hours up to 3 days.
- When ready to make the pizza, preheat oven to 500 degrees with a stone on the rack. The rack should be in the second highest position.
- Cut a parchment circle the size of your stone and lightly flour it.
- Cut dough into 2 equal parts for two crusts,
- Lay one crust on parchment and use a rolling pin to make a 13 inch circle.
- Dock the bottom and brush on 1 T. olive oil (mixed with a little parmesan cheese and a sprinkle of kosher salt)
- Bake 4 minutes and use a peel to help you remove parchment. Continue baking an additional 6 mins.
- Remove crust, top with Pesto and/or spinach artichoke, shrimp (if desired) and mozzarella cheese.
- Bake another 9-10 mins until hot and cheese is melted.
- Garnish with chopped chives, olive oil and parmesan cheese.
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/spinach-artichoke-pesto-pizza-with-shrimp/
3.5.3251