Recipe for Goat Cheese, Fig, Pistachio, and Honey Pizza

Prepare the dough: Pour 50 ml of warm water into a measuring cup and dilute a spoon of honey in it. Add fresh yeast, mix, and let it rest for about ten minutes. In a mixing bowl, pour in 150 g of flour, the water-yeast mixture, and 125 ml of cold water. Mix vigorously until you achieve a homogeneous texture. Let it rest for about 30 minutes at room temperature. Add the remaining flour, a teaspoon of salt, olive oil, and mix by hand until you form a ball of dough, the "dough ball." Cover with plastic wrap and let it rest for at least 1 hour in the refrigerator. For optimal results, let it rest for 3 days in the fridge.

Shape the pizza: Remove the dough from the refrigerator about 1 hour before rolling it out. Flour a work surface, sprinkle the dough with flour, and lightly flatten it using a rolling pin while rotating it regularly until you achieve a round shape. Take the dough and place it on your hands positioned like a piano keyboard! Rotate until you get a circle 30 cm in diameter. To ensure a thick crust, make sure the center is thinner than the edges. Place the dough on a baking sheet lined with parchment paper.

To finish, Topping: Spread the sauce, making sure not to put too much in the center (this hinders baking) and leaving about 2 cm around the edges. Cut 6 slices of goat cheese, coat them in herbs, and distribute them over the pizza. Slice figs into pieces between 0.5 and 1 cm thick. Distribute them over the pizza. Coarsely chop raw pistachios. Sprinkle them over the pizza. Bake for about 15 to 20 minutes at 240°. Once out of the oven, drizzle the pizza with a tablespoon of honey.