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1
Put the warm water in a small bowl and sprinkle the yeast on top.
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2
Let stand until the yeast softens, 3 to 5 minutes.
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3
Mix slightly to dissolve the yeast and let it proof for another 15 minutes in a warm spot in the kitchen.
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4
Add the room temperature water and 1 tablespoon of the extra-virgin olive oil to the yeast mixture and stir to combine.
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5
Combine the flour and 1 teaspoon of the salt in the bowl of a stand mixer fitted with the paddle attachment and mix on very low speed.
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6
Slowly add the liquid ingredients to the dry and increase the speed of the mixer slightly to incorporate the mass.
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7
Stop the mixer and replace the paddle with a dough hook if you have one.
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8
Knead until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes.
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9
Place the dough on a lightly floured board and knead the dough by hand for another minute or two.
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10
Dust with flour as needed to prevent sticking.
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11
Shape the dough into a ball and place in a very lightly oiled bowl and cover with a clean kitchen towel.
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12
Let stand until dough doubles in bulk, about 1 hour.
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13
Heat the remaining 2 tablespoons extra-virgin olive oil in a saute pan over medium heat.
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14
Add the leeks.
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15
Raise the heat to medium-high and sweat the leeks with the remaining 1/2 teaspoon salt until soft and translucent, about 3 to 4 minutes.
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16
Reduce the heat if the leeks begin to brown.
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17
Set aside and let cool.
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18
Preheat the oven to 350F.
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19
When the dough has doubled in bulk, divide it into 6 equal pieces (about 6 ounces each).
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20
Set the pieces of dough being used on a baking sheet and cover with a clean kitchen towel or plastic wrap.
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21
(Dough not being used can be placed in the refrigerator or frozen until ready to use.)
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22
With a rolling pin on a lightly floured surface, roll each piece of dough as evenly as possible into a 6-inch circle, dusting lightly with flour as needed.
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23
Heat 1 tablespoon of the olive oil in a large skillet.
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24
Place one dough round in the hot skillet and allow it to brown and puff for 1 to 2 minutes.
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25
With tongs or a metal spatula, flip the pizza over and brown briefly on the other side.
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26
Once browned, remove the pizza from the pan and place on an ovenproof platter.
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27
Sprinkle the top with 2 1/2 tablespoons of the feta, a generous tablespoon of the sauteed leeks, a quick grind of pepper, and a pinch of salt.
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28
Repeat for each pizza.
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29
Place all the pizzas in the oven and bake just long enough for the cheese to melt.
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30
Pull from the oven, cut each into 6 pieces, and serve immediately.
