3 ½ cups bread Flour
4 ½ tsp kosher salt
1 ½ cups luke warm water (95-100 degrees)
3 tsp sugar
3 tsp active dry yeast
3 Tblsp extra virgin olive oil
John Besh's choice would be FIGS!
Pre-heat your kitchen oven to 500F with a pizza stone inside on the top shelf. Let the oven stay at this temperature for a minimum of 1 hour.
Combine flour and salt in a small bowl. Combine lukewarm water and sugar in the bowl of a kitchen aid style mixer fitted with a dough hook attachment. Sprinkle yeast over the water and let stand until yeast begins to foam. This should take approximately 10 minutes.
Add olive oil to the yeast/water mixture; mix until blended. Add flour mixture and mix until soft, very sticky dough forms. Continue to ass flour a tablespoon at a time until the dough is smooth and does not stick to the side of the mixing bowl.
Lightly coat the inside of a separate bowl with olive oil. Place the dough in the oiled bowl; brush dough lightly with olive oil. Cover bowl with a damp kitchen towel and let dough rise in a warm area of the kitchen until doubled in volume, about 1 hour.
Turn dough out onto a work surface with no flour. Divide dough into 5 oz pieces, about the size of a tennis ball. Roll each piece into ball. Place dough balls on a baking sheet, cover with plastic film wrap and let rest in a warm area for 15 minutes. Roll out the dough on a floured surface with a rolling pin until it is about 8-10 inches in diameter.
Top the pizza lightly with mozzarella and fontina cheeses. Sprinkle on some toasted fennel seeds and drizzle a little extra virgin olive oil on top. Carefully slide onto a pizza paddle, then slide off of the pizza paddle onto the hot stone. Cook the pizza for about 8-10 minutes or until it turns golden brown. Remove and eat while hot.
You can do any variety of pizza you like this way.