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1
Mix flour and salt in large bowl.
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2
Place 1/2 cup warm water in small bowl.
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3
Sprinkle yeast over water and stir to blend.
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4
Let stand until dissolved, about 10 minutes.
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5
Pour yeast mixture into bowl with flour.
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6
Add oil and honey.
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7
Using flexible spatula, stir until coarse dough forms.
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8
Knead dough in bowl with 1 hand until smooth and elastic, about 6 minutes.
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9
Cover bowl; let dough stand 30 minutes.
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10
Refrigerate dough in bowl, still covered, at least 2 hours (dough will rise very little).
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11
(Can be made 2 days ahead; keep refrigerated.)
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12
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
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13
Add onion and saute until golden, about 12 minutes.
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14
Add vinegar and Worcestershire sauce.
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15
Reduce heat to medium-low; simmer until liquid cooks away and onion is very tender, about 4 minutes; season onion with salt and pepper.
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16
Heat remaining 1/2 cup oil in heavy small skillet over medium-low heat.
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17
Add garlic and saute just until garlic begins to brown, about 4 minutes.
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18
Using slotted spoon, transfer garlic to custard cup.
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19
Pour oil into separate small bowl.
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20
Char bell pepper over gas flame or in broiler until blackened on all sides.
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21
Enclose in paper bag; let stand 10 minutes.
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22
Peel, seed, and slice thinly.
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23
(Onion, garlic, garlic oil, and pepper can be made 1 day ahead.
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24
Cover separately; chill.)
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25
Place chilled dough ball on work surface.
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26
Cover with plastic wrap; let stand at room temperature until malleable, about 1 hour.
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27
Position rack in bottom third of oven.
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28
Place heavy large baking sheet on rack (invert sheet if rimmed).
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29
Preheat oven to 500F at least 30 minutes.
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30
Roll out dough on lightly floured surface to 12-inch round, allowing dough to rest a few minutes if it springs back.
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31
Sprinkle flour on pizza paddle or another rimless baking sheet.
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32
Slide under dough.
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33
Brush 1 tablespoon reserved garlic oil over dough, leaving 1/2-inch plain border.
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34
Sprinkle with mozzarella, then reserved garlic and balsamic onion.
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35
Top with pepper strips in spoke pattern.
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36
Sprinkle with Parmesan.
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37
Slide knife under dough to loosen from paddle, if sticking.
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38
Position paddle at far edge of hot baking sheet in oven.
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39
Tilt paddle and pull back slowly, allowing pizza to slide onto sheet.
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40
Bake 6 minutes.
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41
Rotate pizza half a turn.
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42
Bake until crust is deep brown, about 6 minutes longer.
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43
Arrange prosciutto atop pizza.
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44
Bake until prosciutto softens, about 30 seconds.
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45
Using paddle, transfer pizza to board.
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46
Sprinkle with thyme.
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47
Cut into 8 wedges.
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48
Serve, passing more vinegar and garlic oil separately.
