pizza with bacon and potatoes
How to make pizza with bacon and potatoes Recipe "pizza con pancetta e patate" - Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours
4 Servings
for the dough:
5 1/8 cups (650 g) soft wheat flour or pizza flour
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml) lukewarm water
1 tbsp. (18 g) salt
for the topping:
4 1/4 oz. (150 g) sliced and crispy bacon
10 1/2 oz. (300 g) yellow potatoes, peeled and sliced
2 springs rosemary, chopped
salt
extra-virgin olive oil
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt dissolved in a little water. Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).
Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).
Sprinkle the work surface with plenty of flour and flatten the dough balls with your hands, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider.
Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan.
Spread the slices of bacon and the potatoes on the dough rounds. Sprinkle with the chopped rosemary. Add a pinch of salt and a dash of olive oil. Bake in the oven at 480°F (250°C) for about 8 minutes.
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| pizza with bacon and potatoes |
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