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Ingredients

Pizza Dough

• 4 1/2 cups bread or high gluten flour
• 2 teaspoons kosher salt
• 1 teaspoon Instant yeast
• 1 3/4 cups cool water (14 fluid ounces)

Toppings

• 3-4 ripe pears, sliced 1/4 inch thick
• 1/4 to 1/2 cup brown sugar
• 4 ounces of prosciutto ham
• 2 cups of walnut halves
• 1 log of goat cheese
• 3 cups of baby arugula greens
• 4-6 Tablespoons extra virgin olive oil
• 1 cup of rice flour or cornmeal

Instructions

Pizza Dough

In the bowl of a mixer fitted with a dough attachment, mix all the ingredients together and knead for 4 minutes. If using dry active yeast, hydrate the yeast before adding it to the mixture.

Scrape the dough from the bowl and portion it into your desired sizes. Six to eight ounces works well for an 8-10 inch pizza. This recipe yields 36 ounces.

Roll the portions into dough balls and place them on a parchment-lined baking sheet misted with cooking spray. Mist the tops of the dough balls as well, then cover and refrigerate overnight, or for at least 4 hours to allow the dough to relax.

Remove the dough from the refrigerator 2 hours before cooking to bring it to room temperature.

Making the Pizzas

Remove all racks except for rack one holding the stone. Start by preheating the Wolf Oven with the bake stone, set to Stone mode at 550°F. Allow 45 minutes for it to reach the temperature.

In a sauté pan or skillet set over medium heat, cook the sliced pears with some brown sugar for 3-5 minutes, lightly caramelizing them, then set aside.

Hand-stretch the dough, dust the pizza peel with cornmeal or rice flour, and place the dough on the peel to build the pizza.

Top the pizza with the pears, walnuts, goat cheese, and a drizzle of olive oil. Slide the pizza into the oven on the stone and bake for 4-6 minutes, until it reaches your desired doneness.

Remove the pizza from the oven and let it cool on a baker's cooling rack for 1-2 minutes.

Hand-shred some of the prosciutto ham and lay it on and around the pizza, then finish with fresh arugula greens. Slice the pizza.