Danny St Pierre’s Onion Soup Pan Pizzas

Instructions

1. 1

   In a measuring cup, combine the water and yeast. Let sit for 2 to 3 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.