This week, the Tuesdays with Dorie group is baking Pizza with Onion Confit. Confit you say! Yes I do.
This recipe was contributed by Steve Sullivan of the Acme Bread Company, and can be found on page 157 of Baking with Julia, a book based on the PBS series hosted by Julia Child.
The crust requires a "sponge," which is a mixture of yeast, water, flour, and in this case, a small amount of oil. While the recipe calls for using the sponge right after it rises, I put mine in the refrigerator for two days. It seemed to behave just fine, and made making this pizza less of a marathon.
I also made the onion confit two days in advance. It is an amazing mixture onions, pepper, sugar, red wine, thyme, red wine vinegar, and a dash of creme de cassis. I didn't have any creme de cassis, so I used Chambord.
On baking day, the recipe calls for adding more flour and some salt to the sponge, letting the dough rise for an hour and a half, rolling it out to a thin round, and then topping it with the confit and anything else that you would like. I topped mine with hunks of mozzarella cheese, bits of cooked thick pepper bacon, and Italian seasoning. The pizza is baked on a stone in a very hot oven.
This pizza was amazing, and the dough was very easy to work with. I did have to bake it a bit longer than the recipe called for as the crust stayed quite pale on top (it was nice and brown and crispy on the bottom.)
What would I do differently next time? Maybe add a little barley malt to the dough so that it would brown, and brush the outside crust with olive oil. Other than that. Not a thing. So good. Worth the wait. And the onion confit is amazing.
Those of us who are participating in this group have agreed not to publish the recipes, and to refer you to the host kitchen of the week. You will be able to find the recipe over at The Boy Can Bake. You can view other participants' results (and delicious topping choices) on the Tuesdays with Dorie roundup.