48 hour pizza dough
 
48 Hour Pizza Dough
Ingredients
  • 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
Instructions
  1. In food processor, mix flour, sugar yeast.
  2. With processor running, add water through feed tube and process 30 seconds-1 minute.
  3. Let sit 10 mins.
  4. Add oil and salt and process 30 seconds to 1 minute.
  5. Roll out on lightly oiled counter and form a tight ball.
  6. Place in lightly oiled bowl and cover with plastic wrap.
  7. Park in fridge 48 hours up to 3 days.
  8. 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.
  9. Cut a parchment circle the size of your stone and lightly flour it.
  10. Cut dough into 2 equal parts for two crusts,
  11. Lay one crust on parchment and use a rolling pin to make a 13 inch circle.
  12. Dock the bottom and brush on 1 T. olive oil (mixed with a little parmesan cheese and a sprinkle of kosher salt)
  13. Bake 4 minutes and use a peel to help you remove parchment. Continue baking an additional 6 mins.
  14. Remove crust, top with Pesto and/or spinach artichoke, shrimp (if desired) and mozzarella cheese.
  15. Bake another 9-10 mins until hot and cheese is melted.
  16. 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/