Beet Pizza - flour

Method

• These instructions are for a stand mixer, but you can do it all by hand, if you so choose. In the bowl of a stand mixer fitted with the paddle attachment, mix flour and salt together.
• Dissolve yeast into warm water. Stir in the oil. With mixer on low speed, pour the liquid into the flour until dough comes together.
• Scrape off the paddle and switch to the dough hook. Knead for 5 or so minutes.
• Scrape mixer bowl and hook, and gather dough into a ball. Place in a well-oiled bowl. Cover bowl tightly with plastic wrap, lay a dish towel over it and place in a warm spot, like in the microwave. Sometimes, before putting the dough in, I heat a mug-full of water, to get the microwave nice and warm.
• Let rise for 1 hour. Punch dough down, and let rise for another hour.
• This step is totally optional, but worth it if you have all day. Punch dough down again and let rise for 2 - 3 more hours. Alternatively, you can stash the dough in the fridge overnight after the first rise. Bring refrigerated dough to room temperature about an hour before forming pizzas.
• Divide dough into two equal pieces, 10 ounces each (roughly 284 grams), weighing it with a kitchen scale if you have one. On a lightly floured board, gently form into a round ball by folding the dough top and bottom, then left and right, like an envelope. Set the dough balls aside, seam sides down, on a lightly floured pan. If you're only making one pie, place the second dough ball in a freezer bag and freeze.
• Place a pizza stone on bottom-most rack in oven. Preheat oven to BROIL, at highest heat, at least a half hour before you will bake the pizza.
• Divide dough into two equal pieces, 10 ounces each (roughly 284 grams), weighing it with a kitchen scale if you have one. On a lightly floured board, gently form into a round ball by folding the dough top and bottom, then left and right, like an envelope. Set the dough balls aside, seam sides down, on a lightly floured pan. If you're only making one pie, place the second dough ball in a freezer bag and freeze.
• Lightly flour a quarter-sheet pan (9" x 12"), or a 12" pizza pan, cover with parchment paper, and lightly sprinkle some flour in the parchment paper.
• Flatten dough very slightly, and fold in top, bottom, left side, right side, towards center. Turn over, and gently form into a round. Place on lightly floured parchment-lined sheet pan, sprinkle with flour and cover with a kitchen towel. Let rest 10 minutes.
• Place ball of dough on a very lightly-oiled (just a dab to keep the paper in place) parchment-lined 12" pizza pan. Dust dough lightly with flour and press down with your fingertips as you turn the pie and spread the dough evenly in all directions until you have a nice thin layer, about 1/4" thick. It probably won't cover the entire pan; that's okay. If dough is not cooperating, it helps to let the dough rest for a few minutes.
• Spread ricotta onto pizza dough with a small offset spatula if you have one, leaving about a 1/2 inch border. Or dollop the ricotta on top willynilly, however you like. Scatter the beet slices in a single layer over the ricotta. You might not need to use the whole beet. If you want, place some of the roasted stem ends on top, too. Next, shower your red onion slices over the top. Then, spoon little nuggets of goat cheese over. Strip the thyme leaves off of the sprig and sprinkle over the pizza. Lastly, just a touch of salt and pepper, a drizzle of olive oil, and your pizza is ready to bake!
• Place pan directly on pizza stone. Or, if you've got a pizza peel, pull the parchment and pizza onto the peel, then slide parchment and pizza directly onto pizza stone. Turn heat to 550 degrees F. Bake for 5 minutes, or until crust is nicely browned and crisp, and bottom of pizza has some nicely browned spots as well. Use a long-handled metal spatula or metal tongs, or the pizza peel, to lift up the pizza and take a peek underneath. The parchment will turn black, but it won't catch fire, so don't worry.
• Alternatively, if you've got a pizza peel, pull the parchment and pizza onto the peel, then slide parchment and pizza directly onto pizza stone. Bake for 5 to 8 minutes or until crust is nicely browned and crisp , and pizza has some nicely browned spots as well. Use a long-handled metal spatula, or the pizza peel, to lift up the pizza and take a peek underneath. Cheese should be bubbly, and the bottom crust should have some brown spots.
• Remove from oven, add a touch more salt or oil if desired, cut into pieces and enjoy!
• Repeat with the second ball of pizza dough.