Preparation

1. Prepare the dough a few hours in advance. Mix 20 cl warm water with the yeast and sugar. Stir briefly and leave to rest until the mixture foams, about 5 min. Place the flour in a large bowl and make a well in the middle. Pour in the yeast-sugar mixture and add the Le Guérandais ground salt on top of the flour, taking care not to get any on top of the yeast. Mix, gradually bringing the flour towards the center of the bowl, until the dough forms a ball. If the dough is too sticky, add a little more flour.

2. On a lightly floured surface, knead the ball of dough for about 5 min until smooth and no longer sticky, adding as much flour as necessary. If using a food processor, knead for 30 sec. Divide into 2 balls and place on a baking sheet lined with baking paper and a little flour. Cover with a clean tea towel and leave to rise for about 30 min (until doubled in size) in a temperate, draft-free place.

3. Preheat oven to 250°C (gas mark 8). Thinly slice the onions using a mandolin. Cut the cheese into small cubes. Roll out each ball with a rolling pin and then with your fingers. Gently pull up all the edges to obtain a 25 cm diameter circle. Fold around 1 cm to make a small edge. Transfer to a lightly floured baking sheet. Garnish pastry circles with onions, cheese cubes and walnuts. Grate in the zest of half an orange, then sprinkle with fine salt. Bake for 8 min, until the edges of the pastry and the cheese are golden brown. Remove from the oven and grate the zest from the remaining orange half. Sprinkle with Le Guérandais fleur de sel and ground pepper.

4. Take heart! Homemade pizza dough is so good... Put the tray directly in the bottom of the oven to crisp up the dough.