Amount of pizza's:
6,5 - 9 hours
Dough recipe
Flour
392.4 gr
Water
255.2 gr
Salt
11.76 gr
Fresh yeast
0.8 gr
Flowchart
Mixing
5 min
Kneading in bowl
5 min
Kneading & shaping
10-20 min
Resting
2 hrs
Making dough ballls
5 min
Rising
4-6 hrs
Shaping
5-10 min
Baking
60-90 sec
Recipe details
Dough per pizza
165 gr
Total dough
660 gr
Flour: 100%
Water: 65%
Salt: 2.99%
Fresh yeast: 0.20%
Oven & Tools
Oven
Outdoor oven
 Tools
Mixing bowl
Kitchen scale
Spoon/spatula
Brush
Cling film/damp towel
Baking tray/dough crate
Pizza peel
Ingredients
- (For 4 small pizzas, about 660 grams of Neapolitan pizza dough):
- 2 ripe pears
- 1 piece of good blue cheese
- 1 red onion
- 1tbs thick, good quality balsamic vinegar
- 1tbs olive oil
- Pizza dough for 4 small pizzas (for the exact ingredients, check out our pizza dough calculator)
Preparation
If a pear could choose who she would marry, she’d marry blue cheese. They’re perfect together.
For this fantastic, simple pizza, start by making a fire in the oven and heating it up to about 400/450°C. Slice the pears as thin as you can. Do the same with the onions.
Form four pizza shapes out of the dough. I recommend using a Neapolitan pizza dough. Click here to make (Neapolitan) pizza dough.
It doesn’t need any tomato sauce, in case you were wondering. Put about 3 or 4 slices of pear on each pizza. Add some red onion and sprinkle it with some pieces of blue cheese. Drizzle a bit of olive oil on top and bake it in the oven until the cheese is melted and the crust is golden brown and crispy. Finish it with a bit of thick balsamic vinegar. The sweetness of the vinegar, the salty cheese, and the sweet-sour pear make an irresistible couple. Enjoy!
By Pieter Städler
Flowcart
Mixing
5 min
Kneading in bowl
5 min
Kneading & shaping
10-20 min
Resting
2 hrs
Making dough ballls
5 min
Rising
4-6 hrs
Shaping
5-10 min
Baking
60-90 sec
In this recipe
Ingredients
Tools