Slow-rise pan pizza

Name: Slow-rise pan pizza
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Ingredients: 250 g/9 oz smoked or regular mozzarella cheese, patted dry and torn into pieces; 1 garlic clove, finely chopped; 2 tsp sea salt; salt and freshly ground black pepper; 250 ml/9 fl oz/generous 1 cup passata or sieved tomatoes; 1 handful of basil leaves; 2 tsp tomato purée/paste; 4 tsp drained capers or 1 handful of pitted black olives; 1 red onion, thinly sliced; 6 chestnut/cremini mushrooms, thinly sliced; 270–290 ml/9½–10 fl oz/about 1¾ cups lukewarm water; 1 tsp dried oregano; 4 g/scant 1 tsp instant dried yeast; 400 g/14 oz/3 cups strong white flour, plus extra for dusting; 3 tbsp extra virgin olive oil, plus extra for greasing and drizzling

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

This pizza takes a bit of forward planning. I find it easiest to make the dough before bedtime – it takes about 10 minutes – so it’s ready to cook the following evening. The slow-rise gives the dough a wonderful depth of flavour, while the unconventional cooking method gives a surprisingly authentic crisp crust.

Ingredients

Pizza base

4 g/scant 1 tsp instant dried yeast
270–290 ml/9½–10

Main course
Pizza
Vegetarian

Method

To make the dough, stir the yeast into 5 tablespoons lukewarm water and leave until it starts to froth. Meanwhile, mix together the flour and salt in a large mixing bowl and make a well in the middle. Pour in the yeasted water and 1 tablespoon of the olive oil, then gradually add about 270 ml</