Source: Jim Lahey’s My Pizza Note: If you buy Tipo 00 flour this recipe comes together in seconds — each bag conveniently weighs 1000g, which is what the recipe calls for.
- 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough
- 4 teaspoons fine sea salt
- 1/2 teaspoon active dry yeastFor this pizza you’ll need:
- caramelized onions
- fig jam, thinned out with a little bit of water for easy spreading
- blue cheese, any type you like
- Parmigiano Reggiano, grated
- 1 round pizza dough
- Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
- Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
- Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for about an hour or two before shaping.
- To Make the Pizzas: During the last hour of dough’s resting, preheat oven to its hottest setting, 500°–550°. Working with 1 dough ball at a time, dust dough with flour and place on a floured work surface. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on parchment-lined baking sheet; top minimally with desired toppings: to make this pizza, first spoon some of the thinned out fig jam over top, then top with caramelized onions, the blue cheese, and finally the Parmigiano Reggiano. Bake pizza until bottom of crust is crisp and top is blistered, about 7 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.