Italian · Italy
Slow-Fermented Olive and Pepper Pizza
A pizza with a garlic-infused tomato base and a mix of olives and peppers, made with a slow-fermented dough for enhanced flavor and texture.
Ingredients
Method
- In a bowl, mix warm water, yeast, and sugar. Let sit 5 minutes until frothy.
- Add flour, salt, and olive oil. Knead 10 minutes until smooth. Let rise 24 hours in the refrigerator.
- Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Roll out dough, place on hot stone, spread tomato sauce, add garlic, olives, peppers, and Parmesan.
- Bake 10-12 minutes until crust is golden. Let cool 2 minutes before slicing.
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