Onion and Gorgonzola pizza, a pizza with a bold flavor. The creaminess of Gorgonzola and the slightly sharp sweetness of the onions will win you over with the first bite. Simple dough to prepare and after 4 hours of rising it is ready to be topped and baked.

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Difficulty: Medium
Cost: Budget-friendly
Rest time: 4 Hours
Preparation time: 20 Minutes
Cooking time: 20 Minutes
Portions: 4 round pizzas
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 3/4 cups Type 0 flour
2 3/4 cups Manitoba flour
2 1/8 cups water (room temperature)
2 1/4 tsp active dry yeast (7 g)
2 1/2 tsp fine salt (15 g)
pinch granulated sugar
as needed re-milled durum wheat semolina flour
1 cup tomato purée (passata) (240 g)
1 medium yellow onion (about 4.2 oz (120 g))
10 oz Gorgonzola (sweet) (280 g)
4 balls mozzarella (about 4.4 oz (125 g) each)
as needed dried oregano

Tools

1 Stand Mixer
4 Non-stick pans
1 Cutting board
1 Knife
1 Spoon

Preparation Pizza with Onions and Gorgonzola

In the bowl of the stand mixer, pour the Type 0 flour and the Manitoba flour, add the sugar and the dry yeast. Start the mixer and add about two-thirds of the water.
Knead until the water is absorbed.
Stop the machine and add the salt and the remaining water. Restart and knead until you obtain a smooth and homogeneous dough.
Once the dough is ready, remove it from the mixer and divide it into 4 equal parts. If the dough sticks to your hands, lightly dust it with semolina flour.
Place the dough portions in the pans that you have lightly dusted with semolina flour.
Let rise at room temperature for about 3 hours, covering the dough with bowls or damp cloths.
After the 3 hours of rising, stretch the doughs evenly, cover and let them rise for another hour.
When the rising is finished, spread the pizzas with the tomato purée and a sprinkle of oregano.
Then bake in a preheated oven at 446°F/464°F for 7 minutes.
After 7 minutes, remove the pizzas from the oven and top them with the onion cut into julienne…
… the mozzarella torn into pieces …
… and finally, spoonfuls of Gorgonzola and a sprinkle of oregano.
Bake at 446°F for 8-10 minutes or until the Gorgonzola and mozzarella are well melted.
And voila… your onion and Gorgonzola pizzas are ready to serve.