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1
Place a baking stone on the lower rack of the oven and preheat the oven to 475 degrees F.
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2
Remove the dough from the bowl and punch down on a lightly floured surface.
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3
Let rest for 10 minutes.
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4
In a small bowl, beat together the mascarpone, honey, and orange flavored liqueur.
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5
Set aside.
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6
In a small saucepan, scald the cream.
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7
Place the chocolate in a large bowl and add the hot cream.
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8
Let sit for 2 minutes.
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9
Add the oil and whisk until smooth.
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10
Let cool until almost room temperature and a pouring consistency.
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11
Shape the dough into a 14-inch round.
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12
Lightly dust a baker's peel with flour.
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13
Place the dough on the peel.
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14
Slide from the peel onto the hot baking stone and cook until the crust is set, 8 to 10 minutes.
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15
(Alternatively, place the dough on a lightly oiled large baking sheet and bake.)
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16
Place the baked crust on a large cutting board or work surface.
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17
Spread with the mascarpone mixture over the crust, and arrange the kiwi and strawberry slices in a decorative pattern over the mascarpone.
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18
Drizzle the warm chocolate sauce over the fruit and dust with the confectioners' sugar.
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19
Slice, garnish with the mint and serve immediately.
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20
1 cup warm water, about 110 degrees F
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21
1 (1/4-ounce) envelope active dry yeast
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22
2 tablespoons sugar
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23
1 tablespoon plus 1 1/2 teaspoons vegetable oil
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24
3 cups bleached all-purpose flour
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25
3 tablespoons unsweetened cocoa powder
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26
In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil and stir to combine.
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27
Let sit until the mixture is foamy, about 5 minutes.
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28
Add 1 1/2 cups of the flour, mixing by hand until it is all incorporated and the mixture is smooth.
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29
Add the cocoa and continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
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30
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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31
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
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32
Place the dough in the bowl and turn to oil all sides.
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33
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
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34
Use as directed.
