For the dough: Lightly oil a baking sheet with some olive oil. Add the flour, salt and yeast to the bowl of a stand mixer. Using a dough hook, mix for 2 minutes. With the mixer running, slowly add the ice water and 1 tablespoon of olive oil and mix until smooth. Portion the dough into four 7-ounce balls and put them on the oiled baking sheet. Cover the dough with a clean kitchen towel and refrigerate until doubled, which can take anywhere from 3 to 6 hours, depending on the humidity level.
For the pizza: Meanwhile, preheat the oven to 400 degrees F. Toss the sliced onions with some olive oil, spread on a baking sheet and roast until tender, about 30 minutes.
Combine the tomatoes, basil and garlic in a blender and blend until smooth. Season with salt and pepper, to taste. Refrigerate while the dough rises.
When the pizza dough is about ready, put a pizza stone in the oven and increase the heat to 500 degrees F. Dust a clean work surface with some flour. Working in batches, roll or stretch a ball of pizza dough into an 11-inch circle. Spread 1/2 cup of sauce over each pie, leaving a 1-inch border unsauced. Sprinkle 3/4 cup of mozzarella over the sauce, then scatter 3/4 cup of sliced sausage and 1/2 cup of roasted onions on top. Then dollop 1/2 cup of ricotta around the sausage.
Slip the pie onto the hot pizza stone and cook until the crust is crisp and slightly charred and the cheese melted, about 5 minutes. Top the pie with a sprinkle of oregano, rosemary, sage and thyme. Add a pinch of salt and pepper to taste to each pie. Finish with a drizzle of olive oil and serve. Repeat with the remaining dough and toppings.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Liberty Market, Gilbert, AZ