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Slow-Fermented Pizza with Roasted Garlic and Peppers

Name: Slow-Fermented Pizza with Roasted Garlic and Peppers
Total time: 150 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup warm water; 1 tsp active dry yeast; 1 tsp sugar; 2 1/2 cups all-purpose flour; 1 tsp salt; 2 tbsp olive oil; 2 cups crushed tomatoes; 2 tbsp olive oil; 2 cloves garlic, roasted and minced; 1/2 cup sliced red peppers; 1/4 cup grated Parmesan cheese; 1/2 cup sliced black olives

A pizza with a deep-flavored dough and a roasted garlic and pepper sauce, topped with olives and Parmesan.

150 minutes4 servings

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.
In a small bowl, mix crushed tomatoes, roasted garlic, and olive oil. Spread this sauce on the dough.
Add sliced red peppers, black olives, and Parmesan cheese.
Bake 10-12 minutes until crust is golden. Let cool 2 minutes before slicing.

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