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Garlic, Onion and Poppy Seed Pizza

Prep Time2 hrs
Cook Time9 mins
Total Time2 hrs 9 mins

Ingredients

  • For the dough
  • 5-6 cups "00" flour or unbleached all-purpose flour
  • 1¾ cups water
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 1/4 teaspoons yeast I used 1 packet Active Dry Yeast
  • 2 teaspoons vinegar
  • 1 teaspoon dried rosemary
  • 1 pound fresh strawberries
  • 6 fresh basil leaves
  • 1 or more cups feta cheese
  • drizzle of extra virgin olive oil
  • For the Topping
  • 1 large or 2 medium red onions sliced thinly
  • 5 garlic cloves minced or crushed
  • 1/4 cup poppy seeds
  • kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup Pecorino Romano cheese shredded or shaved

Instructions

  • Add yeast to 1 3/4 cups lukewarm water (make sure it’s not too hot to avoid killing yeast); stir in sugar, vinegar and olive oil and let sit for about five minutes until foamy.
  • In bowl of stand mixer, combine all ingredients (start with 5 cups of flour). Using dough hook, mix on medium speed for about 4 minutes, or until flour gathers to form a coarse ball. Let dough rest for a few minutes; mix again for an additional few minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If dough appears too sticky, add more flour by the tablespoon. To test, gently stretch a small piece of dough - if should be stretchy and translucent in center. If not, process a little more.
  • Transfer dough to a floured counter, dust the top with flour to absorb the surface moisture, then fold dough into ball.
  • Place in a bowl that has been brushed with olive oil, cover with plastic wrap, and cover the top of the bowl with a towel. Let sit at room temperature for at least 90 minutes. Dough should double in size.
  • Transfer dough to floured counter, punch down, knead a couple times, and divide dough into 3-5 equal pieces; form into balls. Rub each ball with olive oil. Place in individual airtight plastic bags and refrigerate 2 – 12 hours.
  • Remove from refrigerator 1-2 hours before using. Note: I cheated and made a pizza with one of the dough balls without that last rise in the refrigerator, and the taste and texture was very good. But it’s *way* better the next day or two. Use within 3-4 days or freeze for up to 3 months.
  • To prepare pizza, place pizza stone in oven and heat oven to 500 degrees F, at least 20 minutes prior to baking pizza. Dust dough (and fingers) with flour.
  • On pizza peel dusted with cornmeal, press and stretch dough to 10-inch round. Lightly drizzle with olive oil, spread layer of crushed garlic, and sprinkle with a little kosher salt. Spread or sprinkle layer of poppy seeds, then arrange onions in the center. Follow with some pecorino.
  • Slide pizza from peel onto stone (being careful not to let toppings slide off) and bake for about 9 minutes, or until crust chars a bit and onions look slightly roasted.