The Makings Of Pizza Dough

Monday was pizza day at la Renaudière. I made the dough on Sunday evening and let it rest in the cold pantry overnight to rise. Here are the ingredients:

335 g all purpose flour
150 ml water
20 ml olive oil
1/2 tsp active dry yeast

The dough rises at room temperature (which in February at our house is inside a barely warmed oven) for about two hours. Then it gets divided in two and wrapped in plastic for the cold rise overnight. The full recipe is here.

We topped the pies with our own sauce made from yellow tomatoes (last summer's crop), spicy chicken that Ken cooked up Monday morning, and some mozzarella cheese.