Homemade Pizza: mozzarella, blue cheese, corn, caramelized onions, zucchini, garlic, lime juice

This dough takes 1 advance day of prep so make it the night before and go to sleep. Since toppings are self explanatory, here’s the pizza dough recipe adapted Peter Reinhart and Jim Lahey:

Makes 2 13”x18” sheet pan pizzas, or about 3 12” round pizzas

• 2 1/4 cup bread flour (can use all purpose if that’s all you got)
• 7/8 cup of slightly warm water (almost a cup, I wouldn’t worry too much about this, just don’t go OVER a cup)
• 1/2 teaspoon active dry yeast (or instant)
• flour or cornmeal for dusting
• oil (optional)

1. Mix the flour, water, yeast, and salt together until there are no flour streaks
2. Separate dough into two or three equal pieces, depending on how many pizzas you want to make
3. Lightly oil (just a few drops!) bowls to put your dough pieces into so they don’t stick
4. Put dough balls into the fridge overnight or for at least 12 hours. Dough should have significantly risen or doubled in size.
5. Pull dough out of the fridge and let rest for about 30-45 minutes at room temperature.
6. Preheat oven to 450 degrees
7. Shape dough into desired shape, working from the middle to stretch the dough (I use my hands). If dough is resistant and bounces back, rest for another 10-15 minutes and return to it.
8. Put all your desired toppings on the pizza.
9. Bake for around 12 minutes on the middle rack, or until cheese is bubbling and crust is browned.