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.
Your pizza looks really good. Good thinking to do all the pieces ahead of time.
ReplyDeleteI just baked up my leftover dough and onions tonight. I thought the dough was much better after a couple of days rest...
Thanks Cher. My other half of the dough is in the freezer. I had to throw out half of the onions and it made me sooooo sad!
DeleteThat is a great looking pizza! I think I would break this into parts next time. It did seem like a long process. But breaking it up wouldn't seem like such a long exercise. Well done!
ReplyDeleteThank you! It was kind of like, "I need to get this done and photographed by Tuesday and also go to work, etc. etc." Plus I was baking another bread that required some time.
DeleteSince I have Dorie's recipe book, I so need to try out this gorgeous recipe!!!! I am a pizza addict, so pretty much adore any pizza:-) Beautiful, Hugs, Terra
ReplyDeletewww.cafeterrablog.com
Thanks Terra!
DeleteI really liked this crust too - it was so easy to work with! And it certainly makes for a very pretty pizza. Yours looks gorgeous!
ReplyDeleteThanks so much! I agree, the crust is nice and sturdy but still crispy.
DeleteCan't wait to make this...a bit behind in some of my TWD baking. Your photos are yummly-licous! That slice in the first photo is mine, yes? ;D
ReplyDeleteCarmen
Thanks Carmen!
DeleteAfter looking at yours I realize I didn't put nearly enough cheese on mine. Looks tasty.
ReplyDeleteI loved it with the mozzarella. I was thinking that roasted peppers along with the onions would be good too.
DeleteGood idea to do this one in stages! I will do that next time... and there will be a next time with this yummy recipe!
ReplyDeleteChambord - yummm! Your pizza and photos are gorgeous!
ReplyDeleteYour pizza looks absolutely delicious, Karen! Thanks for the tip on the barley malt as I agree, the crust could have used just a bit more browning.
ReplyDeleteThanks! I was a little frustrated with the paleness.
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