French Onion Soup Inspired Pizza
Ingredients: garlic, sweet onion (Vidalia), oil, white wine, vinegar · 60 min cook time · 685kcal · ₩13,550
Ingredients
2cloves garlic, 1large sweet onion (Vidalia), 1tbsp oil, 50ml white wine, 5ml vinegar, 1pinch sugar, 1portion pizza dough, 50g Parmesan cheese, 100g Gruyere cheese, 100g whole milk low moisture string cheese (mozzarella), 5g fresh thyme, 530ml warm water, 12g sugar (for dough), 9g active dry yeast, 30ml olive oil (for dough), 18g kosher salt (for dough), 600g bread flour
Instructions
1. Peel and finely dice the onion. The finer the dice, the better for a pizza sauce consistency.
2. Heat a wide pan on high heat with a little oil. Add the diced onions and stir non-stop. Continue cooking on high heat, stirring constantly, for about 5 minutes until browning starts to form.
3. Once browning starts, deglaze with a little white wine (or water/beef stock) to release the brown fond from the pan and rehydrate the edges of the onions. Continue stirring and deglazing as needed until the onions are silky and amber colored. This should take about 15 minutes total.
4. Turn off the heat. Add the peeled and chopped garlic to the pan and cook for a couple of minutes in the residual heat to keep it fresh tasting. If not using a sweet onion, add a pinch of sugar now. Add a little more liquid if needed to achieve a saucy, spreadable consistency.
5. Prepare the pizza dough: Combine warm water, sugar, active dry yeast, olive oil, and kosher salt. Gradually add bread flour and knead until the dough reaches desired stickiness. This recipe makes enough for 4 pizzas.
6. Position an oven grate near the top element. Turn on the broiler (grill) to full blast right before shaping the dough. This is all the preheat time needed for this method.
7. Roll out the pizza dough wider than desired, as it will snap back. Liberally flour the dough, especially at the end. Gently roll the dough around the tip of a rolling pin to prevent sticking.
8. Place the dough directly onto the hot oven grates and unroll it like a scroll. Ensure the ends are hooked around the grates and not drooping too far down. Close the oven and broil until the first side is browned.
9. Flip the browned dough over with tongs. This will be the side for toppings. Spread a thin layer of the minced caramelized onion sauce. A little goes a long way.
10. Heavily scatter Parmesan cheese over the sauce. Then add a blend of grated Gruyere and whole milk low moisture string cheese (mozzarella). Aim for at least 8 ounces (a quarter kilo) of cheese for a pizza this size.
11. Slide the pizza back under the top element, closer up, and cook until the cheese is melty and browned to your liking.
12. Remove the pizza from the oven and transfer it straight to a cooling rack to keep the bottom dry. Scatter fresh thyme (or tarragon/basil) across the pizza and let it cook slightly in the residual heat.
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