Pizza dough for 10” pizza
½ cup warm water (about 110F)
1 envelope (about 2 ¼ tsp) instant yeast
1 ¼ cups water, at room temperature
2 Tbsp olive oil
4 cups bread flour
1 ½ tsp salt
Mix the yeast into the warm water, and let stand until the yeast dissolves and swells, about five minutes. Add the olive oil and stir to combine. Process the flour and salt in a food processor or stand mixer. Slowly add the yeast-water mixture and the room temperature water., holding back a couple of tablespoons. If using a food processor, pulse the ingredients together until the dough forms a rough ball. If a ball does not readily form, add the reserved water. Process until the dough is smooth and elastic, about 30 seconds. If using a stand mixer, slowly add the waters to the flour and salt and knead with the dough hook for about 10 minutes on low speed until the mass of dough is smooth. Transfer the dough into a lightly oiled bowl and cover with plastic wrap. Let rise until doubled, about 1 ½ hours. Divide the dough into 3 pizzas.
1 egg yolk
¼ lemon, juiced
4 T rosemary
1 t maple syrup
1 cup neutral oil, such as canola/olive oil blend
¾ tsp Dijon mustard
Whisk the yolk to break it up. Whisk in the lemon juice, maple syrup, and mustard. Slowly drizzle in the oil while whisking quickly and constantly. This will form a thick emulsion, like mayonnaise. Add in the rosemary. Season and adjust with extra lemon or maple syrup if necessary.
Toss shallots with olive oil, salt, and pepper, and roast until tender. In a 350 oven, this should take approximately 20 minutes.
Stretch out the pizza dough into a 10” round. Top to taste with thin wedges of peaches, the roasted shallots, crumbles of goat, and torn pieces of prosciutto. Bake the pizza. In the wood-fired oven at 800-900F, this should take approximately 90 seconds to 2 minutes.
Once the pizza is out of the oven, drizzle with the rosemary aioli.