Tuesday, January 8, 2013

TWD & BWJ: Pizza with Onion Confit

Our first outing for 2013 is Pizza with Onion Confit, a yummy way to start the new year. While I have had mixed results with the sweet recipes from Baking with Julia, I have always enjoyed the breads and my efforts have usually been rewarded with success.

I will let this week's host, Paul describe the process in more detail. He will also post the recipe if you want to try it. I will just say that the recipe uses common ingredients. Even though it is time consuming, each step is very easy. I did have some problem with the stickiness of the dough. I added about an extra 1/4 cup of flour, but I didn't want to add too much. In the end, I made one pizza. I then made four smaller calzones filled with tomato paste, cheese, olives and onion confit. I found folding over the dough made it easier to place on the pizza stone. It's probably time to invest in a pizza peel.


  1. Your pizza dough puffed up so nicely. Well done!
    I don't have a peel either. Instead I rolled the dough out on a piece of parchment and used the bottom of a round baking sheet to help put it on the pizza stone. Seemed to work okay. I'd love a peel, just not sure how often I'd use it.

    1. Your solution sounds good. Trying to get the dough on the pizza stone was quite a challenge. The thing about getting a peel is I'm not sure where I have room to keep it.

  2. I use parchment paper for everything -- use and toss! It worked great for my pizza. Great post, thanks! Catherine www.praycookblog.com

  3. Your pizza looks great and the calzones sound fantastic!

  4. We enjoyed this as well. Calzones sound great! I had trouble getting the pizza to the stone. I used my large cake spatula dusted with semolina. Unfortunately the problem was with the dough sticking to my pastry board. Next time I'll use parchment!