Outdoor Pizza Oven Burst Cherry Tomato, Shallot, and Herb Pizza

Remove dough from refrigerator and allow to rest in proofing containers, covered, at room temperature for 1 to 2 hours before baking. Dough temperature should reach 60°F (15.5°C) before stretching and baking; exact timing will depend upon ambient temperature. Andrew Janjigian Heat pizza oven to 800°F (425°C). While oven heats, in a 10-inch stainless steel, cast iron, or carbon steel skillet, combine oil, shallots, garlic, and red pepper flakes and toss to combine. Set skillet in pizza oven and cook, stirring frequently, until shallots are softened, 2 to 4 minutes. Add tomatoes, thyme, rosemary, and 1/4 cup (60ml) water to skillet and toss to combine. Return to oven and cook, stirring frequently, until tomatoes burst and are lightly charred on edges, 5 to 7 minutes. Transfer mixture to a medium bowl and set aside to cool slightly (sauce will thicken as it cools). Remove and discard herb sprigs. Andrew Janjigian When ready to bake, coat one dough ball generously on both sides with flour and place on well-floured surface, seam side down. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10- or 12-inch circle (final dimension depends upon the size of your oven) about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden or perforated metal pizza peel. Andrew Janjigian Working quickly, spread an even layer of tomato sauce over pizza, leaving outer 1/2-inch rim untopped. Spread Parmesan evenly over sauce, followed by mozzarella. Andrew Janjigian Transfer pizza to oven and bake, rotating pie regularly with a metal peel for even cooking, until rim is lightly charred and bottom is crisp, 90 to 180 seconds total. Retrieve pizza with a metal peel and transfer to a cutting board. Sprinkle with parsley, slice, and serve immediately. Andrew Janjigian Repeat steps 3 through 5 for remaining pizzas.