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–+ servings
Total Time :1 hour 15 minutes
Servings: 2

INGREDIENTS
 

  • 7¾ cups/1 kilogram pizza flour
  • 2¾ cups/640 milliliters cold water
  • 2 tablespoons/30 milliliters warm water
  • 1 teaspoon/3 grams instant dry yeast or 1 tablespoon/9 grams fresh yeast
  • 2 tablespoons/30 grams olive oil
  • 1½ teaspoons/9 grams fine salt

Filling and topping:

  • 2 tablespoons/30 grams ricotta cheese
  • 1 teaspoon olive oil
  • A pinch of coarse salt
  • 1 tablespoon honey
  • 1 tablespoon fresh za’atar or oregano leaves
  • All-purpose flour or semolina, for dusting

INSTRUCTIONS

  • In a large mixing bowl, stir together the flour and cold water until no dry streaks remain. Cover and let rest for 30 minutes to 3 hours. This rest, known as autolyse, helps the dough hydrate and encourages gluten development.
  • In a small bowl, dissolve the yeast in the warm water. Add the yeast mixture to the dough and mix well. Knead by hand or with a dough hook for 5 to 7 minutes. Gradually add the salt and olive oil while kneading, and continue until the dough is smooth, elastic, and slightly tacky.
  • Cover and let rest for 30 minutes. Stretch and fold the dough by gently pulling one edge over the center, turning, and repeating on all sides. Let rest for another 30 minutes, then repeat the folding process once more.
  • Lightly oil the dough and transfer to a covered container. Refrigerate for 12 to 72 hours. When ready to bake, divide into 150-gram balls, cover, and let rest at room temperature for 3 hours.
  • Place a baking stone or inverted baking sheet in the oven and preheat to 425°F/220°C on convection.
  • Dust a work surface with flour or semolina. Roll one 150-gram dough ball into a long oval, about ⅛ inch thick. Spread the ricotta over the center, leaving a 1-inch border. Arrange thinly sliced nectarines in an overlapping fan shape over the cheese. Drizzle with olive oil and sprinkle with salt.
  • Fold the edges of the dough inward, leaving the center exposed. Transfer to parchment paper. Carefully slide onto the hot baking surface and bake for 13 to 18 minutes, until the crust is golden and the bottom is crisp.
  • Remove from the oven, drizzle with honey, and scatter za’atar or oregano on top. Serve hot.