Like I said when I wrote about my tapas-inspired Sherry Mushroom Pizza (pictured above), the overnight rise and shaping method make a light, airy dough that rises beautifully during baking. I love the texture, with it's soft interior and crisp, bubbly exterior. Try it with the delicious tapas pizza or any toppings you want. Here are some ideas from my archives:
Fresh Fig and Prosciutto Pizza. (Do you have figs yet where you live? They must be coming soon!)
Corn and Shrimp Pizza
And 4 more great pizzas (including Bacon, Egg and Asparagus Pizza) in this loaded post!
Overnight Whole Wheat Pizza Dough
Dough adapted from The Art & Soul of Baking by Cindy Mushet.
You may substitute unbleached all-purpose flour for the bread flour.
Makes about 1 3/4 lb, for 2 (12-inch) pizzas
1/4 cup/2 oz warm water (110 to 115 F)
2 1/4 tsp/1 packet active dry yeast
1 cup/8 oz water
3 Tbs/1 .5 oz olive oil
305 g/10.75 oz/2 cups bread flour
155 g/5.5 oz/1.25 cups whole wheat flour
2 tsp coarse salt
All-purpose flour for shaping dough
Add warm water to the bowl of a stand mixer. Gently stir in the yeast and rest 5 to 10 minutes, or until yeast is activated and looks creamy. Add remaining water and olive oil, and whisk by hand to combine. Add flour and salt, and knead with dough hook on low speed just until dough comes together, about 2 minutes. Cover bowl with plastic wrap and rest 20 minutes, allowing flour to fully absorb liquid. Knead on medium-low speed until dough is firm, elastic and smooth, 4 to 6 minutes.
Coat a large bowl with cooking spray or brush with olive oil. Transfer dough to bowl, cover tightly with plastic wrap and refrigerate overnight. Dough will approximately double in size.
Gently scrape dough onto a lightly floured work surface. With floured hands, knead briefly and divide into 2 equal portions. Briefly knead each portion into a ball. If you’re saving half the dough for later, lightly coat inside of a zip top freezer bag with cooking spray, seal in one of the dough balls and freeze up to 2 months. When you’re ready to use it, defrost and bring to room temperature; proceed with shaping the dough. Coat a piece of plastic wrap with cooking spray to prevent sticking and cover dough, still resting on floured surface. Cover plastic with a kitchen towel and rest 1 hour, allowing dough to relax and come to room temperature.
Place pizza stone on a rack in the center of the oven and preheat to 550 F for at least 30 minutes. Sprinkle some cornmeal on a piece of parchment paper and place a ball of dough on top. With floured hands, pat dough into a flat disk. Using your knuckles and fingers, stretch and shape dough into a roughly 12-inch circle. It should be somewhat thin in the middle and slightly thicker around the edges. Sprinkle more cornmeal around the edge and add your toppings. Open the oven and carefully slide parchment paper off of the cutting board onto the pizza stone. Bake 9-11 minutes, or until crust is browned and cooked through. Lift the pizza stone with oven mitts out of the oven and slide parchment onto the cutting board. Slice and serve.