A tasty sandwich filling made of tender chicken breast chunks, onion, zucchini, mushrooms, bell pepper, and pesto sauce will satisfy a hungry crowd.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 18 hrs |
| Total Time: | 18 hrs 30 mins |
| Servings: | 4 |
| Yield: | 2 pizza crusts |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup bread flour
- ½ cup rye flour
- 1 ½ teaspoons salt
- 1 cup water (Optional)
- 1 tablespoon olive oil
- ⅛ teaspoon active dry yeast
- 1 tablespoon water (Optional)
- 1 ½ tablespoons cornmeal, or as needed
Instructions
- Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
- Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
- Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
- Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
- Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
- Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
- I like to use rye flour because it adds good flavor to the dough. You can try using only all-purpose or only bread flour instead. The dough is sticky, but resist the urge to add more flour, which results in a tougher crust. Handle it gently for best results.
- Keep an eye on the dough as it rises. If the room is warm, it might take less than 18 hours. If the room is chilly, it will take longer.
- If you have a pizza stone and peel, preheat the stone according to manufacturer’s instructions. Lightly flour the peel before using it to transfer the pizzas to the oven.