It’s very important to make the pizza dough at least one day ahead.
Before baking the pizzas, place a baking stone on a rack in the lowest level of the oven 30 minutes to an hour ahead. Turn on the oven to the maximum temperature, (500 to 550 degrees F) and then shape and bake the pizzas in desired fashion.
This recipe makes several portions of pizza dough, which can be used to make traditional or sweet pizzas.
For the dough
- 2 3/4 Teaspoons fresh yeast or active dry yeast
- 4 1/2 Cups fresh water
- 2 3/4 Tablespoons sea salt
- 12 1/2 Cups flour
- Oil, for greasing
- Nonstick cooking spray
For the pizza
- 1/2 Cup whole milk ricotta (buffalo milk Italian preferred)
- 1/2 Cup powdered sugar, plus more for dusting
- 1/4 Cup chocolate chips
- 1/3 Cup hazelnut chocolate spread, such as Nutella, at room temperature
- 1 9-ounce ball cold pizza dough
- 2 Tablespoons sugar
For the dough
Sprinkle the yeast over the water and let stand until the yeast is creamy, about 1 minute. Stir until the yeast dissolves. In a large bowl add the sea salt, then the yeast mixture and the flour; stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm; let rise until doubled in size, about 6 hours.
Cut the dough into 9-ounce pieces and shape the pieces into balls. Place the balls on a nonstick surface or parchment paper, and then cover with plastic wrap, allowing room for the dough to expand. Let the dough rise until doubled, 8 to 12 hours.
Rest the dough in the refrigerator for 2 to 4 hours. Your homemade dough is ready to be baked.
For the pizza
Blend the ricotta with the powdered sugar in a medium bowl until everything is creamy, then add the chocolate chips. Whisk the hazelnut chocolate spread in a medium bowl to blend with the ricotta cream until everything is mixed. Place a baking stone in the center of the oven and preheat to 500 to 550 degrees F. Line a heavy large baking sheet with parchment paper. Roll out the dough into a 7-inch round. Brush some water on top of the dough then add the sugar for caramelize the top surface of the dough. Bake until the dough puffs and become golden brown, 10 to 15 minutes.
With a knife, cut the dough in half to form two separate rounded surfaces (it’s very important to do this while the dough is hot); now, the caramelized part is the top of pizza. Spoon the chocolate and ricotta mixture on the lower part of dough, then cover with the caramelized dough, and apply pressure with your hands to make the pizza uniform. Transfer the pizza to a plate, and dust with the powdered sugar. Allow to cool, and cut into six pieces. Serve!