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1
Prepare the shrimp: In a large, shallow bowl, combine the shrimp with the olive oil, oregano, thyme, basil, and salt, turning to coat and flavor well.
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2
Marinate for 30 minutes in the refrigerator.
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3
Heat a skillet or a saute pan large enough to hold the shrimp in 1 layer, and spoon 1 tablespoon of the oil from the marinade into the skillet.
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4
Carefully arrange the shrimp in the skillet and, over high heat, saute just to color, 30 to 40 seconds per side.
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5
(Do not overcook, as it will continue to cook on top of the pizza dough.)
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6
Remove with a slotted spoon and set aside to cool.
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7
Season lightly with salt before arranging on the pizza dough.
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8
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to 4 (8-inch) rounds, with the outer border a little thicker than the inner circle.
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9
Brush each of the rounds with the chili oil.
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10
Layer the pizza: Start with the mozzarella, then the Fontina, tomato, onion, shrimp, goat cheese, and red and yellow peppers.
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11
Gently slide the pizza onto the baking stone and bake until the crust is golden brown, about 10 to 12 minutes.
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12
Transfer the pizza onto a firm surface and cut into slices with a pizza cutter or a very sharp knife.
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13
Serve immediately.
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14
1 package active dry or fresh yeast
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15
1 teaspoon honey
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16
1 cup warm water, 105 to 115 degrees
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17
3 cups all-purpose flour
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18
1 teaspoon kosher salt
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19
1 tablespoons extra-virgin olive oil, plus additional for brushing
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20
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
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21
In a mixer fitted with a dough hook, combine the flour and the salt.
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22
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
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23
(The pizza dough can also be made in a food processor fitted with the steel blade.
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24
Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
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25
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
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26
The dough should be smooth and firm.
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27
Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
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28
(When ready, the dough will stretch as it is lightly pulled).
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29
Divide the dough into 4 balls, about 6 ounces each.
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30
Work each ball by pulling down the sides and tucking under the bottom of the ball.
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31
Repeat 4 or 5 times.
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32
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
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33
Cover the dough with a damp towel and let rest 15 to 20 minutes.
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34
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
