For the pizza dough recipe, you’ll need warm water, granulated sugar, and active dry yeast. Kinnaird recommends water at a temperature of around 110 F. You’ll also want to grab some all-purpose flour, fine semolina flour, salt, olive oil, and room-temperature water.
Directions
In a small bowl, stir together the warm water and sugar. Gently mix in the yeast and let sit for 10 minutes until foamy.
Place both the flours and salt in the bowl of a food processor and process until well combined.
Add the yeast mixture and ¼ cup olive oil and process until mixed.
With the machine still running, gradually pour in the room-temperature water until a dough forms.
Transfer the dough to a well-floured work surface.
Knead until smooth, adding just enough flour to keep the dough from being sticky, and form it into a smooth ball.
Oil a large bowl and add the dough, then cover the surface with plastic or a damp towel and let it rise in a warm place until doubled in volume (about 1 hour).
While the dough rises, heat 2 tablespoons olive oil in a medium-sized pan over medium heat. Add the shallots and cook for about 10 minutes, stirring occasionally, until golden brown. Remove from heat.
Preheat the oven to 500 F for at least 30 minutes with the pizza stone on a rack.
Punch down the dough and transfer it to a floured surface. Divide it into 2 pieces and shape each into a smooth ball.
Use a rolling pin to roll one ball into a 12-inch circle. Alternatively, use fists to stretch the dough thin, taking care not to puncture it.
Brush the dough with 2 tablespoons olive oil, then sprinkle on 1 cup mozzarella and half of the shallots in an even layer. Top with ½ cup ricotta in tablespoon-sized drops, then finish with ¼ cup parmesan.
Sprinkle a little semolina flour on the hot pizza stone to prevent sticking. Transfer the pizza to the stone using a peel and bake for 10 minutes.
Remove the pizza from the oven and top with ½ cup fig pieces. Return the pizza to the oven for 3 minutes until golden brown. Remove using the peel.
Top the pizza with 1 cup arugula and drizzle 1 tablespoon olive oil over the top.
Repeat the process with the remaining pizza dough and toppings. Cut the pizzas into 8 pieces each and serve immediately.
