Dough:
Mix the wine with the water and add to the dry ingredients. Knead the dough and let it rise in the refrigerator overnight. Take the dough out to warm to room temperature before forming the pizza round.
Heat pizza stone 1 hour prior to use.
Sauté the pancetta until golden brown. Take the pancetta out of the pan and leave the remaining fat. Slice all the onions into thin strips. Add olive oil to the sauté pan, add all the onions and slowly cook over low heat, about 15-20 minutes to caramelize the mixture. Add chopped garlic to the onions in the last few minutes. Soften mascarpone in the microwave and then spread onto prepared dough base. Evenly distribute the fresh mozzarella. Sprinkle the cheeses with oregano. Then evenly distribute the caramelized onions over the surface. Sprinkle with parmesan and cook at 540°F on pizza stone until the crust is golden brown.
Slice and serve with a glass of your favorite Cavit Chardonnay or Cabernet Sauvignon!
