Ingredients: |
Ingredients: DOUGH:
3cups unbleached all-purpose flour (15 ounces)
1 ⅔cups water (13 ½ ounces), room temperature
1 ¼teaspoons table salt
1 ½teaspoons instant yeast
1 ¼teaspoons sugar
4tablespoons extra virgin olive oil
8ounces Gruyère cheese, shredded (about 2 cups)
2teaspoons minced fresh thyme leaves
CARAMELIZED ONIONS:
1tablespoon unsalted butter
1tablespoon vegetable oil
½teaspoon table salt
1teaspoon light brown sugar
2pounds onions (4 medium), halved pole to pole, peeled, and sliced ¼ inch thick across the grain
1tablespoon water
Ground black pepper
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Directions: |
Directions:For the Dough: Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix flour, water and table salt in a bowl of stand mixer fitted with a dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping down sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.
Sprinkle yeast and sugar over dough, knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping down sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while the mixer is on. When mixer is off, dough will fall back to sides)
Using fingers, coat large bowl with 1 Tbsp. oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 Tbsp. oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.
On hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat over to 400 degrees.
Coat rimmed baking sheet with remaining 2 Tbsp. oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 mintues before trying to stretch again.) Let dough rest in pan until slightly bubbly 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with Kosher Salt.
Bake until spotty brown, 15 to 17 Minutes. Remove pizza from oven, spread onions evenly over surface, and sprinkle with Gruyere and thyme. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5-10 Minutes longer.
This recipe is from Cooks Illustrated. |
This recipe for Pizza Bianca With Carmelized Onions and Gruyere is from