9ah-figlet
Well-known member
This is the pizza recipe that we're using right now for the Fig Proscuitto pizza (https://figfanatic.com/threads/violet-sepor-algerian-cheouti-and-pizza.2938/). The dough reminds me of focaccia because it is light with a crispy crust because of the oiled pan. This thicker crust supports the figs well.
1 teaspoon granulated sugar
7 tablespoons/104 milliliters extra-virgin olive oil, plus more as needed
2 3/4 cups/390 grams bread flour
2 teaspoons fine sea salt, more for sprinkling
8 ounces fresh mozzarella, torn into pieces
3 ounces proscuitto torn into pieces
2 cups arugula, for topping
1/4 cup balsamic drizzle (can be purchased or made by boiling balsamic vinegar till reduced by half)
6 figs cut crosswise into 1/4" slices (to cover pizza)
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
Add 3 tablespoons olive oil, then add flour and salt. Mix on medium-high speed for about 5 minutes, or until the dough is elastic and ropey. The dough will be very wet and sticky.
Grease a 13-by-18-inch sheet pan with a little oil, then line with parchment. Drizzle 4 more tablespoons oil in the pan. Scrape dough onto the pan but don’t spread it out. Leave it where it flops. Top the pan with another, overturned sheet pan to cover the dough without touching it. Let dough proof in a warm place until it spreads out in the pan and puffs slightly, about 1 hour.
Transfer the overturned sheet pan that was covering the dough to the oven (still overturned) to heat (if you have a pizza stone, you can use it instead). Turn oven to 450 degrees.
Oil your fingers, then gently pat and press the dough into an even layer to cover most of the bottom of the sheet pan, oiling your fingers as you go. Take your time with this: The dough is sticky. Let rise uncovered until dough fills the pan and puffs slightly, 35 to 45 minutes.
Place the pan onto the heated sheet pan in the oven. Bake pizza until lightly golden brown on top, 22 to 30 minutes.
Remove the pizza from the oven and sprinkle with mozzarella, sliced figs, and torn proscuitto. Return to the oven until the cheese has just melted and browned to your liking (about 7 minutes). Top with arugula, and drizzle with balsamic drizzle before serving.
INGREDIENTS
2 teaspoons instant or active dry yeast1 teaspoon granulated sugar
7 tablespoons/104 milliliters extra-virgin olive oil, plus more as needed
2 3/4 cups/390 grams bread flour
2 teaspoons fine sea salt, more for sprinkling
8 ounces fresh mozzarella, torn into pieces
3 ounces proscuitto torn into pieces
2 cups arugula, for topping
1/4 cup balsamic drizzle (can be purchased or made by boiling balsamic vinegar till reduced by half)
6 figs cut crosswise into 1/4" slices (to cover pizza)
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
DIRECTIONS
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups/354 grams lukewarm water with the yeast and the sugar. Let sit until foamy, about 5 minutes.Add 3 tablespoons olive oil, then add flour and salt. Mix on medium-high speed for about 5 minutes, or until the dough is elastic and ropey. The dough will be very wet and sticky.
Grease a 13-by-18-inch sheet pan with a little oil, then line with parchment. Drizzle 4 more tablespoons oil in the pan. Scrape dough onto the pan but don’t spread it out. Leave it where it flops. Top the pan with another, overturned sheet pan to cover the dough without touching it. Let dough proof in a warm place until it spreads out in the pan and puffs slightly, about 1 hour.
Transfer the overturned sheet pan that was covering the dough to the oven (still overturned) to heat (if you have a pizza stone, you can use it instead). Turn oven to 450 degrees.
Oil your fingers, then gently pat and press the dough into an even layer to cover most of the bottom of the sheet pan, oiling your fingers as you go. Take your time with this: The dough is sticky. Let rise uncovered until dough fills the pan and puffs slightly, 35 to 45 minutes.
Place the pan onto the heated sheet pan in the oven. Bake pizza until lightly golden brown on top, 22 to 30 minutes.
Remove the pizza from the oven and sprinkle with mozzarella, sliced figs, and torn proscuitto. Return to the oven until the cheese has just melted and browned to your liking (about 7 minutes). Top with arugula, and drizzle with balsamic drizzle before serving.
