Servings: 5
Prep time: 30 minutes
Total time: 48 hoursIngredients
for the dough:
¼ teaspoon active dry yeast (yes, really)
6 cups '00' flour, plus more for dusting
2 tablespoons plus 1 teaspoon kosher salt
for the tomato sauce:
1 (28-ounce|794-gram) can whole peeled tomatoes
granulated sugar, to taste
kosher salt, to taste
for the carrot-top pesto:
8 ¾ ounces|250 grams carrot tops
½ cup|120 ml olive oil
1 cup toasted pepitas
kosher salt and freshly ground black pepper, to taste
for the mustard green pesto:
250 grams mustard greens
½ cup|125 ml olive oil
fresh lemon juice, to taste
kosher salt and freshly ground black pepper, to taste
to finish:
fresh mozzarella, sliced (or any other cheese you have knocking around your refrigerator)
roasted carrots
lemon slices
mortadella slices
sliced speck
and anything else your little heart desires!Directions
Prep time: 30 minutes
Total time: 48 hoursIngredients
for the dough:
¼ teaspoon active dry yeast (yes, really)
6 cups '00' flour, plus more for dusting
2 tablespoons plus 1 teaspoon kosher salt
for the tomato sauce:
1 (28-ounce|794-gram) can whole peeled tomatoes
granulated sugar, to taste
kosher salt, to taste
for the carrot-top pesto:
8 ¾ ounces|250 grams carrot tops
½ cup|120 ml olive oil
1 cup toasted pepitas
kosher salt and freshly ground black pepper, to taste
for the mustard green pesto:
250 grams mustard greens
½ cup|125 ml olive oil
fresh lemon juice, to taste
kosher salt and freshly ground black pepper, to taste
to finish:
fresh mozzarella, sliced (or any other cheese you have knocking around your refrigerator)
roasted carrots
lemon slices
mortadella slices
sliced speck
and anything else your little heart desires!Directions
- In the bowl of a stand mixer fitted with a dough hook, combine yeast with 2 ¼ cups|567 grams water heated to 115°F|46°C and let sit until foamy, about 10 minutes.
- Add the flour and salt and mix on low speed for 5 minutes. Let the dough rest for 20 minutes, then increase the speed to medium and knead for a further 5 minutes.
- Transfer the dough to a large bowl and cover with plastic wrap. Let sit at room temperature until the dough doubles in size and touches the plastic wrap, about 2 ½ hours.
- Punch the dough down, scrape the sides down, cover again, and refrigerate for 24 hours.
- The next day, divide the dough into 5 (8 ½-ounce|250-gram) balls and roll until smooth.
- Place the dough on a greased baking sheet spaced 2-inches apart, cover, and refrigerate 24 hours.
- Place a pizza stone in the oven and heat to 500°F.
- Make the tomato sauce: Process the tomatoes through a food mill or crush by hand. Season with salt and sugar and set aside.
- Make the carrot-top pesto: Place all ingredients in a food processor and process until blended. Season with salt and pepper.
- Make the mustard green pesto: Place all ingredients in a food processor and process until blended. Season with salt and pepper.
- To make your pizzas, on a lightly floured surface and working with one ball of dough at a time, roll the dough out into a 12-inch circle. Top with your choice of sauce (tomato, carrot-top pesto, or mustard green pesto) and toppings. Bake in the oven until golden and crispy and the cheese is bubbling, about 5 minutes. Transfer to a cutting board and slice.