326gbread wheat flourKing Arthur Unbleached Bread Flour preferred (14% gluten)
1 1/2tspkosher salt
1/2tspSaf Instant Yeast
for toppings (2 pies)
1eachpearripe red or yellow Burtlet
6ozMozzarellafresh, broken into small pieces
2ozblue cheeseButtermilk Blue® by Roth, broken into small pieces
4slicesprosciuttothin, torn into 16 pieces (exclude for vegetarian version)
2tbspsemolinafor dusting peel
2twistsblack pepperfreshly ground
Dissolve salt and honey in water. Combine all ingredients and make a slightly sticky, soft, and supple dough. Divide the dough into 2 pieces. Form each into a ball, brush it with some olive oil, and place inside its own zipped freezer bag. Keep for them 15-30 minutes in room temperature, then put in the refrigerator for at least 12 hours. Remove the balls from the refrigerator 2 hours prior to making pizza.
Place baking stone or steel on the rack and preheat oven to 450F. Wash, quarter, and core pear. Make 1/8" thin slices. Prepare fresh mozzarella and blue cheese pieces.
Make one pizza at a time. Shape half of the dough on the counter and transfer to the peel dusted with semolina. Brush extra virgin olive oil to lightly cover the surface of the dough.
Arrange sliced of pear evenly.
Arrange small pieces of blue cheese and mozzarella on top evenly.
Arrange small pieces of prosciutto on top evenly. Place 4 to 8 more thin pear slices on top.
Bake on stone for 6-8 minutes. Season with freshly ground black pepper and serve.