AT A GLANCE
The pizza dough here is fermented overnight to give it a delicious sour note, so start this recipe a day ahead.
|01||Stir 425ml water and yeast in an electric mixer, stir in 380gm flour, then cover with plastic wrap and leave to prove until bubbly (1½ hours). Add 180ml room-temperature water, 1 tbsp oil, sugar, 1½ tbsp fine sea salt flakes and remaining flour, and knead with a dough hook until a smooth, soft dough forms (8-10 minutes; add extra flour if too sticky). Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate to ferment until doubles in size (12 hours or overnight).|
|02||For chilli oil, combine ingredients in a small bowl and set aside for 4-5 hours to steep.|
|03||Heat oil remaining in a saucepan over medium heat, add onions and shallots and sauté until starting to soften (5-6 minutes), then cover and cook, stirring occasionally, until tender (25-30 minutes). Uncover and stir occasionally until onions are dark golden (10-12 minutes), then add vinegar and rosemary and season to taste.|
|04||Divide dough into 12 pieces. Line a baking tray with baking paper and scatter with semolina. Roll each piece of dough on a lightly floured surface to a 14cm round, then transfer to prepared tray.|
|05||Preheat grill to high. Heat oil for shallow-frying in a large frying pan over medium-high heat until hot and fry pizza bases in batches, turning once, until golden and cooked through (3-4 minutes), then transfer to a tray. Spread bases with onion mixture, scatter ricotta over, then grill until golden (2-3 minutes). Top with salami, parmesan and lemon rind, drizzle with chilli oil, scatter with rosemary and serve hot.|