In a small bowl or glass measuring cup, combine water, yeast and sugar. Stir well. 

If using a stand mixer: Add the all-purpose flour, “00” flour and salt to the bowl and 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 eggs one at a time. Add the olive oil. 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 and salt to a medium bowl and whisk to combine. Add the yeast mixture and stir with a wooden spoon until combined. Add the eggs one at a time, stirring to incorporate. Add the olive oil. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is firm and stretchy.

Tip: If the dough is too sticky, sprinkle your hands with a little water or 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 about 2 to 3 hours, until doubled in size.

While the dough proofs, heat a large skillet over medium heat on the stovetop for 1 minute. Add 3 tablespoons (37 ½ grams) of olive oil, followed by the sliced onions. Stir until they’re well-coated. Stir every few minutes, adjusting the heat to allow the onions to cook slowly and steadily without burning and become soft and brown, about 40 minutes. Add the pomegranate molasses, salt and pepper. Stir with a wooden spoon, scraping up any onion that may have stuck to the pan. Remove from the heat and set aside. 

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 240 grams each, using a dough scraper and digital scale for accuracy. Place a dough ball on a lightly floured surface, flour your hands and use your fingertips to press it into a small, flat disc. Working from the centre, 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 about 540 grams (3 ½ cups) of the onion mixture 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. Scatter 17 grams (⅛ cup) of the olives and 14 grams (⅛ cup) of the feta on top of the onions.

To form a triangle, lift and fold three 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 pie every 20 seconds or so to ensure an even bake. 

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

Remove from the oven, sprinkle with 22 grams (⅛ cup) of the pomegranate seeds, 1 tablespoon (6 grams) of the parsley and 1 tablespoon (6 grams) of the mint. Slice, serve and enjoy. Repeat the steps for the second hamantaschen pizza.