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In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 24 hours. Overnight works great.
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When ready to bake the pizza, preheat oven and pizza stone to 500. Flour your work surface and turn the dough onto it. You’ll likely need to add a fair amount of flour here to get it to a consistency that you can roll out without having it stick to your work surface. Divide dough in half (or 4-6 for smaller personal pizzas) and roll dough out to the desired thickness for your crust.
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Transfer pizza crust to a piece of parchment paper. Brush outer edge of crust lightly with olive oil and sprinkle with garlic salt. Assemble pizza starting with basil pesto. Add chicken, tomatoes, and cheeses.
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Using a pizza peel, or the back of the baking sheet, transfer the pizza on the parchment to the baking stone. No need to remove the parchment. Bake at 500 for 6-10 minutes (depending on the thickness of your crust). Allow to cool for several minutes after removing from oven before slicing. Enjoy!