Pear and Gorgonzola Pizza

Take 500 g of ready-made pizza dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 30 minutes. Cold dough tears rather than stretches, so let it relax fully before shaping.

Place a large baking steel or heavy baking sheet on the top rack of the oven. Preheat the oven to its maximum temperature (ideally 275–290°C or 525–550°F) for at least 45 minutes so the steel is fully saturated with heat.

On a lightly floured surface, stretch one dough ball by hand into a roughly 30 cm round, leaving a slightly thicker edge for the crust. Transfer to a floured pizza peel or the back of a flat baking tray.

Scatter half the torn mozzarella across the base, then distribute half the Gorgonzola dolce. Arrange half the pear slices in a single layer, followed by half the red onion and half the walnuts. Drizzle lightly with olive oil and grind over black pepper.

Slide the pizza onto the preheated steel and bake for 10–12 minutes until the crust is deeply blistered and golden, the cheese is bubbling and lightly browned in spots, and the pear edges have caramelised.

Remove from the oven, immediately drizzle with half the honey, and scatter over half the fresh thyme leaves. Rest for 2 minutes before slicing. Repeat with the second dough ball and remaining toppings.