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1
In a large bowl, dissolve the yeast in 1 cup of the warm water and let stand until foamy, about 10 minutes.
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2
Stir in 1 1/2 cups of the bread flour until blended, then cover with a kitchen towel and let the sponge stand at room temperature until bubbly, 1 to 1 1/2 hours.
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3
Add the remaining 2 cups of flour and 1/2 cup warm water to the sponge in the bowl.
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4
Add the pure olive oil and the sea salt and stir until almost combined.
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5
Scrape the dough out onto a lightly floured work surface and knead gently until smooth and silky, about 5 minutes.
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6
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
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7
Let the dough return to room temperature.
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8
Punch it down and form it into 4 balls.
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9
Place the dough on a lightly floured work surface, cover loosely with plastic wrap and let rest for 10 minutes.
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10
In a small saucepan of boiling salted water, blanch the asparagus just until bright green, about 20 seconds.
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11
Drain and refresh the asparagus under cold water.
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12
Pat dry.
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13
Place a pizza stone in the oven and preheat to 500ork with 1 piece of the pizza dough at a time and keep the rest covered.
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14
On a lightly floured work surface, roll or stretch the dough out to a 12-inch round.
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15
Transfer the round to a lightly floured pizza peel or cookie sheet.
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16
Brush the dough with 1 teaspoon of the extra-virgin olive oil and top with 1/2 cup of the Gruyere and one-fourth of the asparagus and lemon slices.
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17
Sprinkle the pizza with kosher salt, pepper and 2 tablespoons of the Parmesan.
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18
Slide the pizza onto the hot stone and bake until the crust is golden and the cheese is bubbling, about 10 minutes.
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19
Cut the pizza into wedges and serve immediately.
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20
Repeat with the remaining dough and toppings.
