75min 4 ppl
Pear and Gorgonzola Pizza
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 8 steps
Medium: 31–60 min or 7–12 steps
780 kcalper person
Protein 28g
Carbs 89g
Fats 34g
About this dish
A 72-hour cold-fermented dough develops the complex, blistered crust that sets this apart — topped with creamy Gorgonzola dolce, ripe Bosc pear, toasted walnuts, and a finish of honey and fresh thyme for a sweet-savoury balance that earns every bite.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- ripe Bosc pearscored and sliced 3 mm thin2
- small red onionhalved and very thinly sliced1
- fresh thyme leavespicked10 g
Dairy & Eggs
- Gorgonzola dolcetorn into small pieces200 g
- whole-milk mozzarellatorn150 g
Dried Goods
- strong white bread flourplus extra for dusting500 g
- instant dried yeast7 g
- caster sugar5 g
- cold water320 ml
- walnut halvesroughly chopped80 g
Spices & Seasonings
- fine sea salt10 g
- freshly ground black pepper2 g
Oils & Condiments
- extra-virgin olive oilplus extra for drizzling30 ml
- runny honey30 ml
Utensils
- Large mixing bowl
- Lightly oiled containers with lids
- Baking steel or heavy baking sheet
- Pizza peel
- Sharp knife
- Pizza wheel or cutter
Method
1
Combine flour, yeast, sugar, and salt in a large bowl, keeping the salt and yeast on opposite sides initially. Add the cold water and olive oil, then mix with your hand until a shaggy dough forms. Turn out onto an unfloured surface and knead firmly for 8–10 minutes until the dough is smooth, supple, and passes the windowpane test. Divide into 2 equal balls, place each in a lightly oiled container, and cover tightly.
Approx. 15 minutes
2
Refrigerate the dough for 72 hours to cold-ferment. This slow proof develops flavour and creates an open, airy crumb.
Approx. 4320 minutes
3
Remove the dough from the refrigerator and allow it to come to room temperature for 2 hours before shaping.
Approx. 120 minutes
4
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 / 525–550°F) for at least 45 minutes so the steel is fully saturated with heat.
Approx. 45 minutes
5
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.
Approx. 5 minutes
6
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.
Approx. 3 minutes
7
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.
Approx. 12 minutes
8
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.
Approx. 2 minutes
