From the Kitchen Of William
Dough(Prep time Dough 2hr 18 mins) (Yield enough for 2 or 3 12” crust depending on thickness):
3 cups unbleached flour, plus more for dusting a work surface
Fine sea salt
1 envelope (1/4 ounce) active dry yeast
3 tablespoons garlic infused olive oil
Toppings(Prep time 40 mins) (Yield 1 12” Flatbread):
1/3 cup partially cooked cubed pancetta
12 " Flatbread dough or store bought dough
½ Bosc or Anjou pear, peeled and sliced
1/4 cup bleu cheese crumbles
1/4 onion, sliced and blonde caramelized
3/4 cup mozzarella
1 Tbsp garlic infused olive oil
Traditional Balsamic Reduction for garnish
Mix the flour and 2 teaspoons salt in the bowl of a stand mixer fitted with paddle until thoroughly incorporated, 1 minute. Then use dough hook.
In another bowl whisk in 1/4 cup warm water into yeast, add 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough is a single unified mass.
Turn the mass out onto a lightly floured surface and begin to knead the dough, with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.
Brush a clean, stainless-steel bowl with the remaining tablespoon oil, put the ball of dough in the bowl. Cover with a clean cloth and let rise at room temperature until it has doubled in size, 11/2 to 2 hours.
When the dough has risen, divide it in half, or thirds for thinner pizzas, and shape the pieces into balls that will later be patted into the traditional pizza shape. The dough can be individually wrapped in plastic and frozen for up to 2 months.
Flatbread : (Bake time 10 to 14 minutes)
Preheat oven to 475 degrees.
Roll Flatbread dough out on a flat, flour dusted surface.
Brush lightly olive oil on top of dough
Top with mozzarella, pancetta, pear, onion, and bleu cheese crumbles.
Bake 10-14 minutes.
Drizzle with Balsamic Reduction before serving
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