Pizza Bianca with Caramelized Onions after the jump!
I made this yesterday. Time consuming but worth the work.
3 cups (15 ounces) unbleached all-purpose flour
1 2/3 cups (13 1/2 ounces) water, room temperature
1 1/4 teaspoons table salt
1 1/2 teaspoons instant yeast
1 1/4 teaspoons sugar
4 tablespoons extra-virgin olive oil
1 recipe Caramelized Onion (recipe follows)
8 ounces Gruyere cheese, shredded (about 2 cups)
2 teaspoons fresh thyme leaves
1. Mix flour, water, and salt in bowl of standing mixer fitted with dough hook on low speed, until no areas of dry flour remain, 3 to 4 minutes, occasionally scraping down sides of bowl. Turn mixer off and let dough rest for 20 minutes.
2. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping down sides of bowl. Increase mixer speed to high and knead dough until glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off dough will fall back to sides.)
3. Using fingers, coat large bowl with 1 tablespoon of oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon of oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.
4. One hour before cooking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees. Heat oven to 500 if you don't use a pizza stone.
5. Coat rimmed baking sheet (18 by 13 inches) with remaining 1 tablespoon oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out towards edges of pan taking care not to tear dough. (Dough will not fit snuggly into corners. If dough resists stretching let it relax for 5 to 10 minutes before trying to stretch again). Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times. 6. Bake until top is spotty brown, 10 to 12 minutes. Remove pizza from oven and spread caramelized onions evenly over top; sprinkle with gruyere and thyme. Return pizza to oven and continue to bake until edges are golden brown and cheese has begun to brown in spots, 12 to 15 minutes longer. Using metal spatula, transfer pizza to cutting board. Slice and serve immediately.
NOTES:Once the dough has been placed in the oiled bowl, it can be transferred to the refrigerator and kept for up to 24 hours. Bring the dough to room temperature, 2 to 2 1/2 hours, before proceeding with step 4 of the recipe. When kneading the dough on high speed, the mixer has a tendency to wobble and walk on the counter. Place a towel or shelf liner under the mixer and watch at all times while mixing. Handle the dough with slightly oiled hands. Resist flouring fingers or dough might stick further.
Caramelized Onions
Makes about 1 cup
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 teaspoon table salt
1 teaspoon light brown sugar
2 pounds onions (4 medium), halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
1 tablespoon water
Ground black pepper
Heat butter and oil in 12-inch nonstick skillet over high heat (until onions darken); when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.) Off heat, stir in water; season to taste with pepper. Transfer to large plate and cool to room temperature.
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