Servings: 6
- Pizza Cutter or a sharp/serrated knife
- Rolling Pin
- Pizza Peel or 2 pot holder
- Pizza stone or an upside down sheet pan lined with parchment paper
INGREDIENTS
- 2.2 pounds/ 1 kilogram 00 flour (pizza flour)
- 2¾ cups/650 milliliters water
- 1½ tablespoons dry yeast
- 2 tablespoons coarse salt
- 3 tablespoons olive oil
- 3 cups mozzarella, shredded
- 6 fresh figs, sliced
- 36 whole walnuts
- 12 sprigs thyme
INSTRUCTIONS
Day 1:
- In a stand mixer bowl, add the flour, yeast and water. Mix until well combined, cover with a kitchen towel and let rest for 30 minutes.
- Add the salt and knead slowly for 5 minutes. Add the olive oil and knead until you get a sticky dough. Drizzle oil on the bottom of a large rectangular container and add the dough in using a spatula. Cover and let it rise for 30 minutes.
- Fold the dough and create a new ball. Let it rise for another 30 minutes, then store in the fridge overnight.
Day 2:
- Take the dough out 2 hours prior to making the pizza and divide it into 6 parts. Roll each part into a ball and add them back to the container.
- When you're ready to make the pizza, preheat the oven to 450 °F (230 °C).
- Roll each dough ball out to a 1" circle. Sprinkle ½ cup of shredded mozzarella and drizzle olive oil. Top with a sliced fig, 6 walnuts and thyme from 2 sprigs. Bake for 15 minutes, or until you get the color you like. Serve hot!