Pizetta

Pizza Dough:

1. In a standing mixer with a dough hook, combine the flour and salt. 
2. Hydrate the yeast in warm water, add the honey, and whisk to combine. 
3. With the mixer running, pour the yeast mixture slowly into the mixing bowl.
4. Run mixer for 2 minutes on slow speed. Turn off the mixer and scrape down the hook and sides of bowl, making sure to scrape any flour from the bottom of the bowl into the dough. 
5. Run mixer for another 8 minutes on medium slow speed. 
6. Scrape down from the bowl onto a floured counter and work it into 2 large dough bowls. 
7. Pour half olive oil into 2 bowls, place 1 dough ball into each bowl, and cover with plastic wrap. 
8. Allow the dough to proof for 2 to 4 hours. Turn dough out of bowls and cut into 2 ½ ounce chunks, and form into dough balls. Allow dough to proof covered at room temperature for another 2 hours. 
9. Stretch dough balls into 4 ½ inch rounds. 
10. Par bake dough for 30 to 60 seconds, or just long enough to set it. 

• At this point, the crusts can sit at room temperature for a few hours or freeze for up to 1 week.  

Summer Onion Confit:

1. In a large skillet, render fat from bacon lardons, cooking until crisp. 
2. Add diced onions into skillet and continue cooking until onions are soft and caramelized. Add olive oil as/if needed. 
3. Season to taste with Citrus Seasoned Ponzu

Heirloom Cherry Tomatoes:

1. In a large bowl, combine cherry tomatoes, olive and sesame oils, and salt.
2. Toss to coat tomatoes with oil and salt. 
3. Transfer to a sheet pan and roast in a hot oven just until tomatoes start to blister and soften.  

Crispy Nori Panko:

1. Fry nori in hot oil for several seconds on each side. Remove from oil and crumble.
2. Heat olive and sesame oils in a skillet, add panko, crumbled nori, and salt. Stir constantly to toast to a rich golden brown. Panko will burn quickly if unattended. 

Basil-Ponzu Oil:

1. Combine olive and sesame oils and melted butter in the jar of a blender and run motor on low speed. Add ginger, garlic, and basil to pulverize to a paste. 
2. With blender still running, add lemon juice and citrus seasoned ponzu. Adjust to taste. 
3. Transfer to a squeeze bottle. 

Baking Pizza:

1. Top par-baked pizza crust with onion confit and roasted cherry tomatoes. However much of each you prefer. 
2. Bake in a hot oven to finish baking dough and to char crust. 
3. Remove pizza from the oven, brush crust with sesame oil, top generously with panko and drizzle with basil-ponzu oil.