Easily make my Pear, Prosciutto and Gorgonzola No-Knead Pizza recipe, which has a lovely sweet and salty flavor for any pizza fan.
In a large bowl add in the flour, salt, and yeast. Do not add the yeast and salt directly on each other as this can deactivate the yeast.
Mix all of your dry ingredients together well.
Pour the majority of the blood-temperature water in and stir with a wooden spoon until your dough comes together and forms a ball. Mix it until all of the flour is incorporated into the dough and is hydrated. Note: You don't want a soggy, very wet dough. You may or may not need all of your water so don't worry If your dough requires a different amount.
With a spatula scrape the dough down the sides of the bowl and cover tightly keeping air off it.
Allow the dough to sit at room temperature and ferment for about 12-18 hours. Note: After the 18 hours if you are not planning on baking off the dough you can refrigerate the dough. The dough can be kept in the fridge for up to 3 days at this stage and baked off at any time. While in the fridge the flavor will deepen over that time, developing sourdough characteristics.
The next day the dough will have more than doubled in size with lots of the bubbles on top. Also, it will smell boozy and fermented. This is exactly what you want.
Dust your hands and the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Gently turn out the dough onto a floured surface.
Lightly knead each portion of dough just to form a ball. Allow resting on a floured board covered for 20 minutes. Your pizza dough is ready to use!
On a flat baking tray or pizza peel, dust it with flour or fine semolina. With floured hands gently stretch your pizza dough to 10 inches. You can also use a rolling pin to stretch it out. If you find the dough is springing back and is hard to stretch then let it rest for 10 minutes on the board.
Once you have gotten your desired thickness, add your cheeses, prosciutto, and pear. Drizzle over some olive oil before putting it into the oven. Important note: Less is more. You don’t want to add too many heavy topping on your pizza otherwise you won’t be able to slide it off the baking tray onto the cast iron tray.
Bake at 450°F (225°C) for roughly 8-10 minutes or until the base is crisp and golden brown
Any dough that does not get used can be refrigerated for up to 3 days.