Lazy pizza dough from Smitten Kitchen
- cut recipe in half
- used 100% hard white wheat
- used the sauce recipe suggested in the dough recipe
- topped with sautéed mushrooms and roasted tomatoes
- baked on parchment on cookie sheet
- dough rested for 22 hours
Sooooooo good. The flavor of the dough was enhanced by the long rise time — had a bit of a sourdough flavor. Next time would use sauce from King Arthur Chicago-style pizza recipe. Could see this becoming a regular Friday night thing.