Bacon And Sweet Onion Pizza

How to make Bacon And Sweet Onion Pizza Recipe - "It’s all about creating an experience around eating the food," says Scott. We think every bite of this pizza is an event in itself. Savory applewoodsmoked bacon and sweet onion harmonize perfectly for a pizza that seems simple on the surface, but has a sophisticated depth of flavor. REcipe from Scott Tremontti

MAKES TWO 14" (35.6CM) PIZZAS, BASIC DOUGH (MAKES 2)

Ingredients:
2 tsp (6g) yeast (we use Fleischmann's yeast)
1 cup (236ml) lukewarm water
2 tsp (10g) salt
1 3/4 cups (174g) flour
½ cup (118ml) pomodoro sauce
1 cup (86g) mozzarella
6 strips applewood-smoked bacon, cooked
½ cup (32g) sliced sweet onion

Method:
To make the dough, in a mixer fitted with a paddle attachment, combine the yeast and water and mix on low speed for 5 minutes. Meanwhile, combine the salt and flour in a separate bowl.

When the yeast has dissolved, add one-third of the flour and salt mixture and mix on low speed until incorporated. Stop the mixer and scrape the sides of the bowl. Add another one-third of the flour mixture to bowl and once it has been incorporated, mix on high speed for 30 seconds. Stop the mixer and scrape the sides of the bowl. Add the remaining flour mixture and mix on medium speed until combined. The dough should be sticky, but not lumpy.

Transfer the dough to a floured, airtight container and allow it to rise for 24 hours. The dough will double in size, so be sure to use a large container.

After the dough has risen, transfer it to a lightly floured surface and divide in half. Roll each half into a ball, cover and allow it to rise at room temperature for 2 hours.

Preheat the oven broiler to high and place 2 baking stones in the oven for 1 hour. When the dough is ready to use, flatten each ball of dough one at a time on a lightly floured work surface into a 14-inch (35.6cm) round, taking care to preserve a 1-inch (2.5cm) lip around the edge. Place each dough circle on a baking stone.

Pour half the pomodoro sauce in the center of each pizza crust and, using the back of a ladle, spread in a circular motion until the crust is lightly covered, leaving 1 to 1 ½ inches (2.5 to 3.8cm) clear at the edge. Sprinkle with half the mozzarella, bacon and sweet onion on top.

Place the pizzas in the oven and bake for 5 to 6 minutes. The edge of the crust should begin to puff up and you’ll notice small dark brown spots begin to form on the bottom, also known as “leoparding.” The cheese should also be melted. When the crust has achieved the desired browning and the pizza feels firm on the peel, it’s ready. Remove from the oven, slice and serve.