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caramelized onion pizza

Baking Steel Caramelized Onion & Burrata Pizza


  • Author: Alexandra Stafford
  • Prep Time: 18 hours
  • Cook Time: 5 minutes
  • Total Time: 18 hours 5 minutes
  • Yield: 6 pizzas

Description

Pizza Dough Source: Jim Lahey My Pizza equipment: Baking Steel, pizza peel, parchment paper (optional)


Ingredients

  • 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
  • burrata
  • olive oil
  • sea salt
  • basil (optional)

Instructions

  1. Whisk flour, salt, and yeast in a medium bowl. Add 3 cups water; stir until well incorporated. Add more water if necessary, a tablespoon at a time — dough should not be stiff. Cover with plastic wrap and let dough rise at room temperature 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).
  2. Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions. Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
  3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge (or wrap each dough ball separately in plastic wrap and store in fridge.)
  4. To Make the Pizzas: Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Transfer dough disk to parchment-lined peel. Scatter caramelized onions in a light layer over the dough’s surface. Top with a light layer of sliced/spread burrata cheese.
  5. Shimmy the whole piece of pizza-topped parchment paper onto preheated steel or stone. Sprinkle with nice salt. Drizzle with a splash more olive oil. Shimmy dough, parchment paper and all, onto preheated Steel.
  6. Bake pizza until top is blistered, about 5 minutes. Transfer to a work surface. Top with basil leaves. Slice and serve.
  • Category: Pizza
  • Method: Oven, Baking Steel
  • Cuisine: American, Italian

Keywords: pizza, Baking Steel, Jim Lahey, Neapolitan, dough, caramelized, onion, burrata