P & Q: Pizza with Onion Confit

Two components this week! Pizza dough and confit. What do we need to know to make it delicious? Do you need help? Ask away!

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33 thoughts on “P & Q: Pizza with Onion Confit

  1. does anyone know if we wanted to make the mixed starter bread from a chunk of the pizza dough….can that chunk sit in the fridge in a bag for a day or two? I guess I could try it and see if the first stage rises.

  2. Just finished making the onion confit. It was very easy to make and I believe it makes more than enough. The pizza dough is going through the second rise and it too was easy to work with. I plan to freeze half the dough and refrigerate the other half for pizza for tomorrow night’s dinner.

  3. That’s what I thought I would do also. Make it tomorrow (Sunday), Freeze 1/2 and make the other pizza Monday. What toppings are you all using on the onion confit. I want “it” to shine and not “overkill”- put on too many other toppings.

  4. In terms of making it better, the number one tip is to bake the pizza on a stone. Old Stone Oven makes a very good one, nice and thick which retains heat well.

    If you assemble the pizza on a peel, make sure it’s dusted well with cornmeal or flour and test that it will slide off. The longer the dough stays on the peel, and the more you pile onto the pizza, the more likely it is to stick.

    Alternatively, you can make the pizza on parchment. It will toast, but not ignite in the oven, though not where the crust is in contact.

  5. I made this yesterday and LOVED it! I just used a teensy bit of feta that I had in the fridge and then sliced up a small log of sun-dried tomato & herb goat cheese to put on top of the confit and it was delicious! I don’t have a baking stone so I turned a cookie sheet upside down, assembled the pizza on parchment paper on my pizza peel and slid it onto the baking sheet. It worked really well and the crust was crispy and oh-so-yummy!

  6. Ups…I didn’t like it that much!
    The confit: I did not like it. I prefer the traditional pizza with tomatoe sauce (not ketchup), mozzarella and and everything else…
    The dough: don’t want to look “arrogant”, but I have a better recipe (I was born and grew up close to the Italian border and I’m probably spoiled when it comes to a real good Pizza).
    There’s a second recipe I use when it comes to rush hours: ready in 2 h!
    (I made one with tons of vegetable, don’t be afraid, just look at the pizza dough)

    http://sweetandthatsit.blogspot.ch/2012/05/pizza-in-hurry-pizza-di-fretta.html#more

    I usually bake my pizzas on pizza stone (not the huge ones), dusting the peel with all purpose flour (no parchment paper).
    When I bought the stone they told me that if my pizza was too “wet” I could let it bake for a couple of min on parchement paper but to take it absolutely away after that time: it works perfect. The stone dries the dough and make it “pizzeria like”.

    Hope you all loved it, more than I did.

    All the best and happy new year!

    • I’ve made this pizza dough many, many times. In a break from my normal routine, I found some high gluten flour and used it, as well as giving the sponge and extended rise/ferment in the fridge.

      Probably on account of the different flour, my dough was very, very stiff, even with only 2 cups added to the sponge.

  7. I’m returning after a break. My dough is chilled, I’ll make the pizza on Monday. I’m cooking the onion confit and it seems more poached that carmelized , anyone have any comments on how the onions should look?

  8. I finally got a chance to make the Pulla over the weekend (completely wonderful!), so I won’t get to make this pizza til next weekend, with this week’s crazy work schedule. Can’t wait to read all the posts for ideas on how to perfect the toppings!

  9. Pingback: TWD Pizza with Onion Confit « Birding Blossoms and Baking

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