FOR THE DOUGH
4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 cups (350 ml) water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
1 1/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time
2 tsp. (12 g) salt
FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed by hand
4 1/4 oz. (150 g) Gorgonzola cheese, diced
20 walnuts, chopped
Put the flour onto a clean work surface and make a well in the center.
Dissolve the yeast in the water, and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt.
Knead the dough until smooth and elastic.
Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil.
Transfer the dough to the pan and, using your fingertips, spread the dough to cover the bottom of the pan.
If you used 1 1/2 tsp. of yeast, let the dough rise for about 40 minutes.
If, on the other hand, you used 3/4 tsp., then cover the dough with a sheet of lightly oiled
plastic wrap and refrigerate for at least 5 hours.
The dough will rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, top with tomatoes, and arrange the Gorgonzola (at
room temperature) on top.
Let the pizza rise for 40 minutes more.
Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown.
Sprinkle the walnuts on top.