How to Make a Cheesy Onion Stuffed Pizza Pie

It was going to be a cold weekend and I wanted something soft, bouncy, cheesy to warm up my belly. This pizza pie is exactly what the doctor ordered. A light open-crumbed dough filled with caramelized onions and mozzarella, and topped with some more cheese for good measure.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

500g (1.1lb) white bread flour

400g (14.1oz) water*

10g (0.35oz) salt

5g (0.17oz) instant dry yeast or 6g (0.21oz) active dry yeast or 15g (0.53oz) fresh yeast

50g (1.75oz) olive oil for the bowl

To top & fill –

200g (7oz) grated mozzarella

50g (1.75oz) parmesan

Onions

Leeks

Salt

Pepper

Olive oil

*To learn more about no-knead bread dough temperature control click here.

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration. 

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

Method

1. Make the dough. In a large bowl combine the water, yeast, and salt. Mix to dissolve the salt. Add the flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
2. Place in a bowl with the olive oil. Cover and chill for 30 minutes.
3. Fold #1.
4. Chill for 30 minutes.
5. Fold #2.
6. Chill for 30 minutes.
7. Divide in 4 equal pieces and shape. Place on a tray, rub with oil, and cover.
8. Cold ferment for 12 – 24 hours.
9. Cook the onions with seasoning and oil on medium heat until the become soft, browned, and sweet. This will take around 30 minutes.
10. Spread one dough ball to fit a greased baking tray. Top with the onion filling and cheese.
11. Cover with the second dough. Pour a little olive oil, sprinkle the remaining cheese on top.
12. Bake at 220C (430F) fan off for 20 minutes.

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.