This is a no-knead, one-main-ingredient, ready to eat in 4 hours pizza. It's usually good for 2 to 3 guests. I usually make two different ones at the same time. My all time favourite is this very fennel pizza.
Ingredients are simple; just thinly sliced fennel, or onion or mushrooms with a bit grated pecorino, and olive oil. The outcome will surprise you, always does.
Start with making the dough, and prep the topping ingredients while waiting dough to rise.
Ingredients for ONE basic dough for a 13 x 18 inch baking sheet
About 2 cups (250 gram) bread flour
1.5 teaspoons instant or active dry yeast
0.5 teaspoon sugar
0.5 teaspoon salt
About 5.8 oz (165 gram) room temp water
Extra virgin olive oil for the pan and drizzle
Pizza dough instructions
In a large bowl mix all dry ingredients.
Add water, using a wooden spoon first then your hands to blend, make a not-too-wet dough ( and if too dry needed sprinkle some water).
No need to knead more than a minute, just make one nice piece, cover with a stretch film and let it double for 2 hours in a warm place
Remove the dough onto a floured surface, deflate, and gently form into a ball.
Loosely cover with a moistened kitchen towel for 30 minutes.
For fennel topping(pizza finocchio)
In large bowl combine the following ingredients
2 medium trimmed fennel bulbs - using a mandoline slice very very thin about 1/16 inch or about 8 cups
1 cup grated pecorino or Parmagiano Reggiano or Grand Padana
2 oz extra virgin olive oil
1-2 TBS Turkish Raki, or Uzo if you have
0.5 teaspoon salt
0.5 teaspoon white or black pepper
For onion topping(pizza cipolla)
In large bowl combine the following ingredients
2 large yellow or sweet onions(about 650 grams) - using a mandoline slice very very thin about 1/8 inch or about 6 cups
1 cup grated pecorino or Parmagiano Reggiano or Grand Padana
2 oz extra virgin olive oil
1 tablespoon fresh thyme leaves
0.5 teaspoon salt
0.5 teaspoon white or black pepper
For mushroom topping(pizza funghi)
In large bowl combine the following ingredients
1.5 pounds cremini mushrooms stalks removed - using a mandoline slice very very thin about 1/8 inch
1 cup of diced onion
1 cup grated pecorino or Parmagiano Reggiano or Grand Padana
2 oz extra virgin olive oil
2 tablespoons fresh thyme leaves
0.5 teaspoon salt
0.5 teaspoon white or black pepper
Instructions
Preheat the oven to 500
Oil the baking sheets
Using your palms, and fingers stretch the dough to fill the entire surface. Let it rest for 5 minutes, and restrecth again to make sure all covered
Spread the fennel, cheese mixture over the dough evenely - put a bit more topping to the edges to prevent burning. Drizzle olive oil
In the middle shelf, bake it for about 30 to 35 minutes until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. If you are making 2 sheets, swap them after 15 minutes, as the bottom of the bottom ones gets darker sooner
I like to serve them with truffle oil, lots of capers and hot pepper flaxes and maybe extra cheese, all up to you.
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