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1
Remove dough from refrigerator 90 minutes before baking.
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2
An hour before baking, heat oven with a baking stone set on its floor to its highest temperature.
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3
If it has a convection fan, turn it on.
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4
Mix the parsley, garlic, citrus zests and 2 tablespoons of the oil.
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5
Add salt and fresh ground pepper until the flavor is strong and sharp.
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6
Let the gremolata sit for at least 30 minutes, or up to two hours.
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7
On a floured surface, pull one ball of dough into a disk with your fingers, then press down and fan out your hands until the dough is about 12 inches across, about 1/8-inch thick in the center and 1/4-inch thick around the edge.
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8
Gently drag dough onto a floured pizza peel, preferably metal.
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9
Working efficiently so the dough does not stick to the peel, scatter with 1/4 of the grated cheese, 1/4 of the mozzarella and, last, 1/4 of the radicchio it will look like too much, but it will cook down.
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10
Sprinkle with olive oil and a pinch of salt.
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11
Quickly open the oven and slide pizza onto stone.
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12
Bake for 6 to 8 minutes, until crust is puffy and radicchio is wilted and charred.
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13
Meanwhile, prepare next pizza and repeat with remaining dough and toppings.
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14
Let each pizza rest for one minute before spooning 1/4 of the gremolata over it and slicing.
