Total:
4 hr
Active:
1 hr 10 min
Yield:
Four 10-inch pizzas
Level:
Easy

Ingredients

  • Pizza Dough:
  • One 1/4-ounce package active dry yeast
  • 1/2 cup lukewarm water (approximately 80 degrees F)
  • 4 cups bread flour
  • 1 1/2 teaspoons kosher salt 
  • 1/4 cup extra-virgin olive oil, plus more for greasing
  • All-purpose flour, for dusting
  •  
  • Topping:
  • 1 cup pear jam
  • 6 ounce block Pecorino Romano cheese
  • 2 ripe Bartlett pears, cored, halved and thinly sliced
  • Kosher salt and freshly ground black pepper 
  • 1/3 cup extra-virgin olive oil

Directions

Special equipment: a pizza peel; a wood-burning pizza oven, optional; a pizza stone, optional

Four hours before cooking, heat a wood-burning pizza oven. Alternately, heat a pizza stone in a 500 degree F oven for 1 hour.

For the pizza dough: In a stand mixer fitted with the dough hook, combine the yeast, lukewarm water, and 1/2 cup of the bread flour. Mix well and let sit for 30 minutes, or until bubbly like foamy beer.

In a separate medium bowl, whisk together the remaining 3 1/2 cups bread flour and the salt until evenly combined.

Add 3/4 cup cold water and the olive oil to the yeast mixture. Turn on the mixer and begin adding the flour mixture in increments, then mix for 5 minutes, until the dough starts creeping up the dough hook and detaching from the sides of the bowl.

Grease a large bowl with oil and transfer the dough to the bowl. Turn the dough to coat its surface with oil. Cover the bowl loosely with a tea towel. Let the dough rise until doubled in size, about 2 hours. Punch the dough down, then let rise another 1 hour.

Divide the dough into 4 equal pieces and form into discs. Sprinkle some all-purpose flour on your pizza peel. Using a rolling pin, stretch 1 piece of the dough to a very thin 10-inch round.

For the topping: Spread 1/4 cup of pear jam on top of the dough, leaving a 1-inch border. Using a vegetable peeler, shave some Pecorino Romano on top; season with salt and pepper and drizzle with olive oil. Place the pizza on the oven floor and cook until the cheese is just melted and the dough is golden-brown and crisp, about 3 minutes. (If using a home oven with a pizza stone, increase the baking time by 2 minutes.)

Scatter 1/2 of a sliced pear on top of the cheese, drizzle with some more olive oil and serve hot. Repeat with 3 remaining dough balls.

IDEAS YOU'LL LOVE

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Recipe courtesy of Giada De Laurentiis

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Baccelli e Pecorino: Fava Beans and Pecorino

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Mushroom and Pecorino Salad

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Pecorino e Finocchiona Panino

Recipe courtesy of Debi Mazar and Gabriele Corcos

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Recipe courtesy of Debi Mazar and Gabriele Corcos

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