The pizza dough here is fermented overnight to give it a
delicious sour note, so start this recipe a day ahead.
1 tbspdried yeast780 gmbread flour80 ml(1/3 cup) olive oil, plus extra for shallow-frying1 tspcaster sugar2onions, thinly sliced4salad onions, thinly sliced2white onions, thinly sliced4golden shallots, thinly sliced2 tbspred wine vinegar1 tbsprosemary, finely chopped, plus extra, to serveFor dusting:semolina250 gmfirm ricotta, crumbled60 gmthinly sliced salami (about 24 slices)60 gmparmesan, finely gratedFinelygrated rind of 1 lemonChilli oil180 mlextra-virgin olive oil1long red chilli, thinly sliced
Stir 425ml water and yeast in an electric mixer, stir in 380gm flour, then cover with plastic wrap and leave to prove until bubbly (1½ hours). Add 180ml room-temperature water, 1 tbsp oil, sugar, 1½ tbsp fine sea salt flakes and remaining flour, and knead with a dough hook until a smooth, soft dough forms (8-10 minutes; add extra flour if too sticky). Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate to ferment until doubles in size (12 hours or overnight).
For chilli oil, combine ingredients in a small bowl and set aside for 4-5 hours to steep.
Heat oil remaining in a saucepan over medium heat, add onions and shallots and sauté until starting to soften (5-6 minutes), then cover and cook, stirring occasionally, until tender (25-30 minutes). Uncover and stir occasionally until onions are dark golden (10-12 minutes), then add vinegar and rosemary and season to taste.
Divide dough into 12 pieces. Line a baking tray with baking paper and scatter with semolina. Roll each piece of dough on a lightly floured surface to a 14cm round, then transfer to prepared tray.
Preheat grill to high. Heat oil for shallow-frying in a large frying pan over medium-high heat until hot and fry pizza bases in batches, turning once, until golden and cooked through (3-4 minutes), then transfer to a tray. Spread bases with onion mixture, scatter ricotta over, then grill until golden (2-3 minutes). Top with salami, parmesan and lemon rind, drizzle with chilli oil, scatter with rosemary and serve hot.