Danny St Pierre’s Onion Soup Pan Pizzas
This pan pizza, by Chef Danny St-Pierre from Montreal’s Pan Américain restaurant, is an original recipe because it’s baked in a cake pan. The pizza dough requires some time, as it needs to proof for 24 hours, making for a thick and chewy crust, perfect for adding a French onion soup-inspired topping consisting of onions, […]
Ingredients
- 1 2/3 cups (400 ml) cold water
- 1 1/2 tsp instant yeast
- 3 1/3 cups (500 g) unbleached all-purpose flour
- 1/3 cup (55 g) fine wheat semolina
- 1 1/2 tsp salt
- 6 cups (900 g) white onions, chopped
- 1/4 cup (60 ml) vegetable oil
- 1/2 tsp ground nutmeg
- 1/2 tsp ground white pepper
- 1 cup (250 ml) dry white wine
- 1 packet (55 g) onion soup mix
- 1 packet (45 g) poutine sauce mix
- 6 cups (600 g) mozzarella cheese, grated
- 6 cups (600 g) Gruyère cheese, grated
- 6 thyme sprigs, leaves removed
Instructions
- In a measuring cup, combine the water and yeast. Let sit for 2 to 3 minutes.
- In a large bowl using a wooden spoon, or in the bowl of a stand mixer fitted with the dough hook, combine the flour, semolina and salt. Add the yeast mixture and mix until a soft ball forms. Let rest for 15 minutes.
- Knead the dough for 5 minutes on a floured surface or in the stand mixer until smooth. Shape the dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and let rise in the refrigerator for 24 hours.
- On a lightly floured work surface, cut the dough into 6 equal pieces. Shape each piece into a ball and place on a lightly floured baking sheet. Cover with a damp dishcloth. Let rise in a warm, humid spot for 1 hour or until doubled in volume.
- Oil the sides of six 6-inch (15 cm) round cake pans. Roll out each ball of dough to the same dimension as the cake pans. Place one circle of dough in each pan. Cover with a damp dishcloth and let rise in a warm, humid spot for 2 hours.
This pan pizza, by Chef Danny St-Pierre from Montreal’s Pan Américain restaurant, is an original recipe because it’s baked in a cake pan. The pizza dough requires some time, as it needs to proof for 24 hours, making for a thick and chewy crust, perfect for adding a French onion soup-inspired topping consisting of onions, white wine, nutmeg and a sachet of onion soup mix and poutine sauce mix. It’s a surprising pizza that’s sure to impress.