Stone Caramelized Recipe

Mix and Knead

In a large bowl whisk together the flour, instant yeast, salt and sugar. Make a well in the center and add warm water and olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky add up to 2 tablespoons more flour, a little at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down dough, divide into 2 equal portions for two thin deep-dish style pizzas (or one large), shape into balls, cover and rest 20 minutes before shaping.

Caramelize the Onions

Heat a large skillet over medium-low heat and add butter and 1 tablespoon olive oil. Add the thinly sliced onions, stir to coat. Cook slowly, stirring every few minutes so they sweat and soften, about 20–25 minutes.

When onions are soft and starting to deepen in color, add 1 teaspoon sugar and continue cooking until deep golden-brown and jammy, another 8–12 minutes. Stir in minced garlic and fresh thyme, cook 1 minute until fragrant.

Deglaze the pan with 1 tablespoon balsamic vinegar, scraping up browned bits. Taste and add a pinch of coarse sea salt if needed. Remove from heat and set aside to cool slightly.

Combine the whole-milk mozzarella, part-skim mozzarella and grated Parmesan in a bowl and toss lightly to distribute. Keep refrigerated until ready to assemble.

If the cheese is very wet, drain briefly in a fine sieve or pat with paper towel to remove excess moisture for better melting and a thin crust finish.

Preheat and Shape

Preheat your wood-fired oven or home oven with a pizza stone to its highest setting (oven 500–550°F / 260–290°C) for at least 45 minutes. If using a wood-fired oven follow manufacturer's timing to reach a stone surface temperature suitable for quick bake.

On a well-floured surface, press and stretch one dough ball into a thin disc about 12–13 inches, leaving a slightly thicker outer edge for a light rim. For a deep-dish styled thin base, press dough into a lightly oiled deep-dish pan or use a shallow round pan and push dough up slightly on the sides.

Assemble Pizza

Lightly spread 1/2 cup tomato pizza sauce over the dough leaving a 1/2 inch rim. Add a thin, even layer of the shredded mozzarella blend — about 1 to 1¼ cups per pizza — covering the sauce but not piling high (this preserves a thin style with a fresh shredded melt).

Distribute half of the caramelized onions evenly over the cheese. Sprinkle 2 tablespoons grated Parmesan over the top for added caramelized finish notes and a slight crisping surface.

Season lightly with 1/4 teaspoon coarse sea salt and 1/4 teaspoon crushed red pepper flakes. Drizzle 1/2 tablespoon extra-virgin olive oil over the pizza.

Bake

Slide the assembled pizza onto the preheated pizza stone (or place the pan in the oven). Bake until crust is puffed and golden and cheese is melted and slightly caramelized, about 8–12 minutes in a very hot oven (wood-fired will be faster; monitor closely). In a home oven at 500–550°F expect closer to 10–14 minutes.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top. If desired, add a final tiny drizzle of balsamic or olive oil and a light grind of black pepper.

Repeat assembly and baking for the second dough ball or refrigerate dough for up to 24 hours before using.