Steps
- Mix 5g of active dry yeast with 30ml of warm water and 1 tablespoon taken from 250g of bread flour. Leave for 20 minutes, until foamy.
- Mix the remaining bread flour, 125g of finely milled Italian pizza flour, 125g of rye flour, 1 teaspoon of salt, and ½ teaspoon of sugar. Add the sponge, 1 teaspoon of olive oil, and 290ml of warm water.
- Knead for 10 minutes, until elastic. Cover and rise for 2½-3 hours, until doubled.
- Quarter and trim 1 large fennel bulb, reserving the fronds. Thinly slice and toss with the juice of ½ small lemon.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry 2 medium halved thinly sliced onions with a pinch of salt for 7 minutes; add 1 tablespoon of water, cover, and cook over low heat for 10 minutes.
- Add most of the fennel and ¼ teaspoon of coarsely crushed fennel seeds. Season with pepper and cook for 3 minutes; uncover and evaporate excess liquid.
- Preheat the oven to 500°F / 250°C with a pizza stone inside for 1 hour. Divide the dough in half, briefly knead, and stretch into thin 12in / 30cm rounds on semolina-dusted baking sheets.
- Spread with the cooked vegetables and reserved raw fennel, leaving a 1¼in / 3cm border. Add 12 halved small figs, 1½ tablespoons of balsamic vinegar, a little olive oil, a light sprinkle of superfine sugar, and black pepper.
- Bake one pizza at a time for 8-12 minutes, adding 180g of Gorgonzola chunks divided between them halfway through. When golden and caramelized, finish with 2 tablespoons of halved toasted hazelnuts and the reserved fennel fronds.