Caramelized onion and fontina pizza is rich and flavorful: a thick and fluffy base with a topping of sweet caramelized onions that blend perfectly with the more pungent taste of fontina. For the dough, I used one of my many long-leavening pizza recipes. With just one gram of yeast and an overnight maturation in the fridge, you’ll have a caramelized onion and fontina pizza that is truly delicious! Don’t be afraid of the times. The dough works on its own. So let’s get into the kitchen and ready to cook with me!
Don’t miss out
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day 4 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 2 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For this dough, I used a strong professional flour with 13 grams of protein (you can find the proteins indicated in the nutritional table) or you can look for the value indicated by the W double which in this case should range between 260 and 320. Today, even at the supermarket you can easily find flours that carry this indication on the package.
- 3 1/4 cups all-purpose flour (13 grams of protein)
- 1 1/4 to 1 1/3 cups of water
- 1 g fresh yeast
- 1 1/2 tsp salt
- to taste caramelized onions
- 4 oz fresh fontina
- 4 1/2 oz mozzarella
Tools
- 1 KitchenAid Artisan Mixer
- 1 Bowl
- 1 Proofing Cover
- 1 Rectangular Pizza Pan 15 x 10.5 inches
Steps
You can find the caramelized onions recipe HERE.
Prepare the dough: pour 1 1/4 cups of water into the mixer and dissolve the yeast. Add the flour and start working at low speed, then add the salt. Add the remaining water a little at a time, allowing it to be absorbed slowly by the dough (keep in mind that depending on the flour and brand you use, it may not be necessary to use all the water because each flour absorbs water differently). Work the dough for at least twenty minutes or until it is smooth, homogeneous, and well formed.
Transfer the dough into a bowl, cover it, and let it rest at room temperature for 30 minutes. Give two rounds of strength folds directly in the bowl, allowing the dough to rest for 15 minutes between each round. Cover the dough and transfer it to the fridge for 24 hours.
After the maturation time in the fridge, take the dough out and let it acclimate to room temperature for 30 minutes. Transfer the dough to the pan and let it rise at room temperature, covered with plastic wrap or a cloth, for 3 hours.
Preheat the oven to the highest temperature. Top the pizza with caramelized onions and bake for 10 minutes. My oven has a pizza function with a temperature of 572°F, so you’ll need to refer to your oven’s knowledge for cooking times. Generally, home ovens have a maximum temperature of 482-527°F, so you may need to extend the cooking time a bit. The pizza should be golden. After the necessary time, add the fontina and mozzarella and bake again just long enough to allow the cheese to melt. Serve the pizza hot.
Notes
If you also need to cook the onions (I usually prepare them the day before), you will need to consider an additional 25 minutes of cooking than those indicated.
For the caramelized onions, I used Breme onion, but the classic red onion is also fine.
You can replace the mozzarella with just fontina. I prefer to mix because the taste of fontina becomes a bit lighter.
This content contains one or more affiliate links.
