7 hrs 45 mins total time
45 mins active time
Makes 4 pizzas
- 3¾ cups (1¼ lb) bread flour
- 2 tsp fine salt
- 1 tsp instant dried yeast
- 1½ cups (12 fl oz) cold water
- Semolina mix
for sprinkling (see NOTE)
- Olive oil
- (2-3 sprigs) fresh rosemary leaves
For the topping:
- 4 (4 oz) small potatoes
- ¾ cup (6¼ oz) crème fraîche
- 2 cloves garlic
- Freshly ground black pepper
- 4½ oz fontina cheese
- 2-3 fresh rosemary sprigs
- Flaky sea salt
- 1Combine the flour, salt and yeast in the bowl of a stand mixer. Add the water. Using the dough hook, knead on low speed for 5-6 minutes or until the dough is smooth and elastic.
- 2Cover the bowl with plastic wrap and let the dough proof in a warm place for 1 hour until doubled in size.
- 3Turn the dough onto a lightly floured countertop and divide evenly into four pieces. Shape each piece into a smooth ball.
- 4Lightly sprinkle two baking sheets with the semolina mix and place the dough balls 4-inch apart on the sheets. Drizzle a little oil over each ball and spread to coat dough. Cover the with plastic wrap and refrigerate for at least 6 hours or up to 5 days (refrigerating the dough for 1-3 days is ideal but it can be refrigerated for up to 5 days). NOTE: To make the semolina mix, combine equal quantities of semolina and plain flour. Store in an airtight container in the pantry.
- 5When ready to prepare pizzas, remove the dough from the refrigerator and stand, covered, at room temperature for 1 hour.
- 6Meanwhile, for the topping, use a mandolin to very thinly slice the potatoes. Combine the crème fraîche and garlic in a small bowl. Season with salt and pepper. NOTE: For even cooking the potatoes need to be very thinly sliced and translucent.
- 7About 20 minutes before the dough is finished resting, select the WOOD FIRED setting and preheat the oven (preheat can take up to 20 minutes).
- 8Sprinkle a clean countertop generously with the semolina mix.
- 9Transfer one dough ball to the prepared countertop. Keep the remaining dough covered to prevent it from drying out.
- 10Coat the dough ball in the semolina mix and working from the center, press it into a 6-inch round, leaving a ¾-inch border, then gently stretch it into a 9-inch-11-inch circle.
- 11Lightly sprinkle the pizza peel with the semolina mix. Carefully transfer the dough onto the pizza peel, gently shaking off any excess semolina mix.
- 12Spread one-quarter of the crème fraîche mixture over the dough, leaving a ½-inch-¾-inch border. Top with one-quarter of the potatoes in a single layer, slightly overlapping. Sprinkle with one-quarter of the fontina and rosemary. (Note: fontina cheese can be replaced with Gruyere, provolone and gouda, if preferred).
- 13Use the pizza peel to transfer the pizza to the oven. Cook for 2 minutes, until the crust is spotted brown and the potato is tender.
- 14Slide the pizza peel under the pizza, remove it from the oven and transfer to a cutting board. Lightly drizzle with oil and sprinkle with salt flakes. Cut into slices to serve. Repeat with the remaining dough and topping ingredients.