Fig Ricotta Pizza

Pizza dough: Makes about three 12" pizzasUsing a stand mixer: Add 3 1/4 cups of organic all-purpose flour, 3/4 cup dark rye flour, 1 teaspoon sugar, 2 teaspoons salt, and 1 packet of rapid rise yeast. Mix on medium speed until blended. Dribble about 1 cup filtered lukewarm water into the bowl until the dough pulls away from the sides of the mixer and forms into a ball on the dough hook. Coat dough with olive oil in bowl and cover with plastic wrap. Let sit at room temperature for 2 hours. Transfer to floured surface and knead. Let sit for an additional 4 hours. Divide dough into three balls. If you are only making one pizza, you can wrap the additional dough in plastic wrap and freeze.For one pizza:Preheat oven to 500 degreesRoll out the dough into one 12" pizza round.Place round on pizza stone on the bottom rack and *par-bake for 2 minutes. Remove from oven and add toppings. Place back in oven on bottom rack and bake for another 15 minutes. Remove from oven. Let sit for a minute then cut into slices. Serve.*Note: Only par-bake the dough if you are using wet ingredients (for example: fresh tomatoes, burrata, ricotta)For Fig-Ricotta Pizza:1/2 cup ricotta4 figs, sliced4 small balls of fresh mozzarella (Bocconcini)Balsamic Vinegar Reduction (slowly cook 1/4 cup balsamic vinegar with 1 Tablespoon of honey on low heat until the mixture reduces to a syrup)Handful of arugulaSpread ricotta evenly on par-baked dough. Add slices of fig. Tear pieces of the mozzarella and evenly distribute. Bake for an additional 15 minutes. Let sit for about 1 minute. Drizzle with balsamic vinegar reduction and top with fresh arugula.Photo + Recipe + Styling by Cassie Winslow