Garnish: fresh basil, crushed red pepper, flaked sea salt
Instructions
Position oven rack in bottom third of oven. Place pizza stone in cold oven. Preheat oven to 450°F (230°C). Let stone heat for 1 hour before using.
In a large bowl, whisk together all-purpose flour, semolina flour, kosher salt, yeast, and sugar. Make a well in center; add 1¼ cups (300 grams) warm water and 2 tablespoons (28 grams) oil. Using a spatula or wooden spoon, stir until a shaggy dough forms. Turn out dough onto a heavily floured surface. Using floured hands, flatten dough until about 1 inch thick. Fold dough in half toward you; using heels of your hands, push dough away. Turn 90 degrees, and repeat flattening, folding, and pushing until smooth and elastic, 5 to 6 minutes, lightly flouring work surface and hands as needed.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
Place a rimmed baking sheet upside down, and heavily dust with semolina flour. (Alternatively, use a cookie sheet heavily dusted with semolina flour.)
In a small bowl, combine minced garlic and remaining 3 tablespoons (42 grams) oil. Set aside.
Using a serrated knife, slice tomatoes ⅛ to ¼ inch thick, and place in a single layer on a paper towel-lined baking sheet. Sprinkle with salt. (If you run out of space, place a layer of paper towels on top of tomatoes, and top with remaining tomato slices).
Punch down dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and using floured hands, press dough out until about 1 inch thick. Using floured hands, stretch dough into a 16x12-inch oval. Place on prepared baking sheet. Lightly brush garlic oil onto dough. Sprinkle with fontina, Parmesan, and 1 cup (113 grams) mozzarella, leaving a ½ -inch border around edges.
Lightly brush remaining garlic oil onto tomato slices; place on top of cheese, overlapping as needed. Top with remaining 1 cup (113 grams) mozzarella. Slide pizza directly onto pizza stone. (See Note.)
Bake until crust is golden and cheese is melted, 12 to 15 minutes. Let cool for 5 minutes. Garnish with basil, red pepper, and sea salt, if desired. Serve hot.
Notes
You can pull your preheated pizza stone out of the oven and place on a heat resistant surface to transfer your pizza onto the stone outside of the oven. Then place the pizza stone back into the oven for baking.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/june-heirloom-tomato-pizza/