Name: Overnight pizza
Total time: 40 min
Yield: Makes 2 large pizzas
Ingredients: ¼ tsp active dried yeast; ½ tsp golden caster sugar; 500g plain flour, plus more for dusting; 1 tsp salt; olive oil; 1 clove garlic, sliced; olive oil; 400g tin tinned cherry tomatoes; 1 ball mozzarella, torn; 8 slices prosciutto; 2 handfuls rocket

¼ tsp active dried yeast
½ tsp golden caster sugar
500g plain flour
plus more for dusting
1 tsp salt
olive oil
1 clove garlic
sliced

TOPPING

olive oil
400g tin tinned cherry tomatoes
1 ball mozzarella
torn
8 slices prosciutto
2 handfuls rocket

Method

step 1
Mix the yeast with the sugar and 400ml warm water, then leave for 5 minutes. Put the flour and salt in a bowl. Gradually mix in the liquid and form a claggy, rough dough (there’s no need to knead). Cover the bowl with clingfilm and leave in a coolish spot in the kitchen overnight (but not in the fridge). Make the pizza sauce. Sizzle the garlic in 2 tbsp olive oil then tip in the tomatoes. Simmer for 12-15 minutes until the sauce is thick, then leave to cool.
step 2
Tip the dough out onto a floured surface. It will be very sticky and bubbly.
step 3
Bring together in a rough dough by adding a little extra flour – the less flour you add, the puffier the dough will be.
step 4
Divide into 2 with a sharp knife.
step 5
Drop a piece of dough onto an oiled baking tray.
step 6
Push and stretch into a rough pizza shape.
step 7
Heat the oven to 240C/fan 220C/gas 9. Spread a thin layer of sauce over each pizza – not too much otherwise it’ll be soggy (you can freeze the rest to use another time).
step 8
Top with the mozzarella and bake in the oven for 10-15 minutes until puffed and golden. To finish, tear over the prosciutto, scatter with rocket and drizzle with a little olive oil.