For the dough:
- 550 grams ‘00′ Antimo Caputo Chef’s Flour
- 1 gram (or ¼ teaspoon) Instant Dry Yeast
- 20 grams sugar
- 2 grams (or ½ teaspoon) Jacobsen Kosher Salt
- 350 grams room-temperature water
- 20 grams high-temperature neutral vegetable oil, such as grapeseed oil
For the caramelized onion filling:
- 1 large or 2 small yellow onions, medium dice
- 2 tablespoons unsalted butter
- Noble Saltworks Hickory Smoked Salt, to taste
- Water, as needed
To make the dough:
- In a large bowl, whisk together the dry ingredients. Add water and oil to dry mixture, and mix with a spatula or by hand until no dry patches of flour are present.
- Transfer dough to an oiled container, seal, and then place it in the fridge for 16-36 hours, depending on your schedule. 24 hours is ideal.
- After the bulk fermentation in the fridge, scale 100-gram dough pieces (9 total pieces).
- Using a good wooden surface, shape the dough balls into rounds. Try handling this dough as little as possible to get a better crumb structure in the end.
- On an 18”x13” sheet pan, place a good amount of coarse-ground cornmeal or semolina over the entire sheet pan. Place dough balls evenly spaced on the prepped sheet pan, cover with plastic wrap and allow to “bench rest” for approximately 4 hours. This time allotted can vary depending on the temperature of your kitchen or environment. The dough balls will roughly grow ⅔ in size, and relax into the pan slightly.
To make the caramelized onion filling:
- In a Lodge 10” Cast Iron Skillet place the butter, diced onions, about a tablespoon of Noble Saltworks Hickory Smoked Salt, and a small amount of water and cook over high heat. Once the onions are translucent, lower the heat to medium/medium-high heat and stir frequently.
- Continually stir and add water to deglaze the pan as necessary until the onions take on a caramelized color.
- Transfer the onion mixture to the fridge to cool before filling bialys.
To assemble and bake the bialys:
- About an hour or two before the dough will be ready is when you will need to get your fire prepped on your Pizza Oven. Sweep out any ash that may have accumulated from previous fires, and build a new one.
- Once your logs have burned down to a pile of embers, use the grate to shove all the embers to the side of the oven and sweep out any extra ash that may have accumulated. Keep the fire rolling by adding wood as necessary.
- Ideal baking temperatures on the deck are between 650-750 F°, check with an infrared thermometer.
- Once the dough is ready to bake, fill the bialy dough with your caramelized onion filling. Do this by dipping your hands in flour, then making an indention with your thumb in the center of each bialy dough ball. Carefully, stretch out the center (without tearing the dough) to make pockets for your filling. (In the video, chef Britt carefully stretches her bialys into an oblong shape, but you can keep them in rounds if that is better for you.)
- Fill each bialy with about 2-3 tablespoons of filling, and transfer 2-3 bialys to the peel.
- Slide the bialys into the hot oven and bake until they have risen and accumulated a nice color on the outside. The filling should also be bubbling when you remove the bialys. This takes roughly 5-6 minutes.
- Work in batches and rotate the bialys as needed.