Pizza With Onion and Provolone
Ingredients
The dough
-
5
tsp
kosher salt
-
6½
cups
bread flour
-
¾
cup
spelt or whole wheat flour
-
1¼
oz
active dry yeast
-
3
Tbsp
extra-virgin olive oil
-
3
cups
room-temperature water
-
All-purpose
for dusting
flour
The toppings
-
10
oz
aged provolone cheese
-
2
large
onions
-
10
oz
low-moisture mozzarella
-
Flaky
to taste
sea salt
-
Freshly ground
to taste
black pepper
Instructions
- Combine kosher salt and water in a small bowl and set aside.
- Whisk bread and spelt flours with yeast in a large bowl, then add oil and water to form a shaggy dough.
- Knead the dough until it forms a rough ball, then let it rest for 10 minutes.
- Incorporate the reserved salt water into the dough by kneading for 5-10 minutes, then let it rest in an oiled bowl for 30 minutes.
- Fold the dough over itself several times, then chill it overnight.
- Divide the dough in half and shape each piece into a ball, then let them rise for 2-3 hours.
- Preheat the oven to 500° and stretch each dough ball to fit the baking sheets.
- Layer provolone, onions, and mozzarella on the dough, drizzle with oil, and season with salt.
- Bake the pizzas until the crust is golden and onions are charred, about 12-15 minutes.
- Drizzle with more oil, season with sea salt and pepper, then cut into squares to serve.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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