Fig Jam, Caramelized Onion & Blue Cheese Pizza

Step 1

Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

Step 2

Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

Step 3

If you are going to make a pizza immediately, let dough rest on a floured work surface, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Otherwise, transfer each dough ball to a quart (or other) container and store in the fridge for up to 3 days. Let dough rest at room temperature on a lightly floured work surface, covered with plastic wrap, for about an hour or two before shaping/baking.

Step 4

During the last hour of dough’s resting, preheat oven to its hottest setting, 500°–550°. If you have a Baking Steel, stick that in the top third of the oven.

Step 5

Working with 1 dough ball at a time, dust dough with flour and place on a floured work surface. Gently shape dough into a 10″–12″ disk handling it as minimally as possible. Arrange dough disk on a parchment-lined pizza peel (if using a Baking Steel) or a baking sheet; top minimally with desired toppings: to make this pizza, first spoon some of the thinned out fig jam over top, then top with caramelized onions, the blue cheese, and finally the Parmigiano Reggiano. Bake pizza until bottom of crust is crisp and top is blistered, 5 to 7 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.