Pizza - Homemade

2  cups		C. flour
1  cup		buttermilk or beer, at room temperature
1/4  teaspoon		dry active/instant yeast : ½ tsp (24 hour rise) or ¾ tsp (18 hour rise) or (12 hour rise) or 2 tsp (6 hour rise)
1  teaspoon		salt
2/3  cup		marinara sauce
8  ounces		reduced fat Mozzarella cheese, grated
1/2  cup		Yellow Onion - Fresh, Sliced
4  ounces		Mushrooms - Fresh, Sliced
3		Artichoke Hearts - Canned or frozen
8		Garlic Cloves - Fresh
24		Basil - Fresh, Leaves
1/4  cup		Parmesan Cheese - Grated

Tip: For nutritional information on all the ingredients in Pizza - Homemade just click on each ingredient name. Then adjust the serving size for any Pizza - Homemade ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

The night before, combine the flour, salt, and yeast in a bowl. Stir to combine. Add 3/4 C. water or beer, or 1 C. buttermilk. After this, add liquid by the tablespoon, 1-2 T. total, just enough to make the mixture form a ball of dough with no dry flour left on the bottom of the bowl. Loosely cover the bowl with a dish towel and allow the dough to rest at room temperature for 12-24 hours.

About 2 hours before eating, the dough should be at least double in volume and very bubbly (see photos below). Sprinkle it generously with flour and then scrape it out of the bowl and onto a floured surface. Knead into a ball (or not). Pat the dough down into a circle about ten inches in diameter. Transfer the dough to a large (14-16 inch) perforated pizza pan that has been coated with non-stick spray, and stretch/press it the rest of the way out to the edges of the pan, forming a slight lip at the edge. Let it rise for 1-2 hours.

Adjust the rack in your oven to its highest position and preheat the oven to 550 degrees. Parbake the crust for 5 minutes.

Remove from oven and spread the sauce over the surface of the dough with the back of a spoon or a brush. Then layer on vegetables and cheeses. Bake for 7-10 minutes, or until the crust is golden brown.