Melt the butter either in a small saucepan on the stovetop for about 45 seconds or in a microwave-safe container in the microwave for about 30 seconds. Let cool and set aside. 

In a small bowl or glass measuring cup, combine the water, yeast and ½ of a tablespoon (5 grams) of the sugar. Stir well. 

If using a stand mixer: Add the all-purpose flour, “00” flour, the remaining 4 tablespoons (50 grams) of sugar and salt to the bowl. Whisk to combine. Add the yeast mixture to the flour. Mix on low speed until the dry ingredients are combined with the yeast mixture, about 1 to 2 minutes. With the mixer still running, add the melted butter. Add the eggs one at a time. Mix the dough at the same speed for 5 to 10 minutes until the dough is firm and stretchy.

If mixing by hand: Add the all-purpose flour, “00” flour, the remaining 4 tablespoons (50 grams) of sugar, and salt to a medium bowl. Whisk to combine. Add the yeast mixture to the flour. Mix with a wooden spoon until the dry ingredients are combined with the yeast mixture, about 1 to 2 minutes. Add the melted butter. Add the eggs one at a time and continue mixing until well incorporated. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it is firm and stretchy. 

Tip: If the dough is too sticky, sprinkle your hands with water or a little bit of oil to keep the dough from sticking as you knead.

Cover the bowl with a damp towel or cling film and leave to rise for 2 to 3 hours or until doubled in size. 

Add the dried apricots, ginger, water, lemon zest, lemon juice and apricot preserves to a medium saucepan. Bring the mixture to a boil and stir gently. Lower the heat to low and let simmer, covered, for about 20 minutes, stirring occasionally until the liquid is fully absorbed. Remove from the stovetop and let cool. Set aside until your dough is ready. 

Fire up your oven, aiming for 750 to 800 °F (400 to 425 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

Divide your dough into 2 equal balls of about 280 grams each, using a dough scraper and digital scale for accuracy. Place a ball on a lightly floured surface, flour your hands and use your fingertips to press it into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc bigger. Pick up the dough and gently pinch it around the edge, allowing gravity to pull it downwards into a circle with a 12-inch (30-centimeter) diameter. Transfer to a lightly floured peel. 

Working quickly, place a little less than 2 cups (115 grams) of the apricot filling onto the middle of the dough. Spread it with a rubber spatula or the back of a large spoon, leaving a 2-inch (5-centimeter) edge. 

Tip: If the filling feels too dense to spread, stir in a little warm water to loosen it first.

To form a triangle, lift and fold 3 sides of the dough up and over the filling (leaving about 4 inches or 10 centimeters of the filling exposed). Pinch the points of the triangle together gently but firmly to seal.  

Once your oven has reached temperature, turn the flame to low and slide the hamantaschen pizza off the peel and into your oven. Cook for 1 to 2 minutes, using the peel to turn the pizza every 20 seconds or so to ensure an even bake. 

Tip: Move the pie to the front-right part of the oven as needed to prevent burning while the dough cooks.

Remove the pizza from the oven, sprinkle with 1 tablespoon (6 grams) of the slivered almonds, slice and serve. Repeat the steps for the second hamantaschen pizza.