Yield: 4 small pizzas
Dough ( use premade crusts, dough mix, or buy some from your pizza monger)
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
This should be started 1.5 hours before you eat.
1.) Preheat the oven to 425 and put in pizza stone if using
2.) In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
3.) In a food processor, combine the flour and the salt. \
4.) Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the 5.) mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
5.) Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. (The dough should be smooth and firm.)
6.) Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
7.) Divide the dough into 4 balls, about 6 ounces each.
8.) Work each ball by pulling down the sides and tucking under the bottom of the ball.( Repeat 4 or 5 times.)
9.) On a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
10.) Cover the dough with a damp towel and let rest 1 hour.
11.) Roll dough roughly to 8 inch diameter
1 # of smoked bacon (Reserve drippings)
1/2 cup sour cream
3/4 Cup mayo
Juice of 1/2 lemon
1 head of romaine lettuce chopped
4 large tomatoes chopped
Salt, pepper, and syracha hot sauce to taste (or your favorite hot sauce)
Cornmeal for dusting
1.) Cook bacon in preheated 350 f oven for 10-12 minutes reserving drippings
2.) Chill bacon to aid in chopping
3.) Turn oven up to 500 f
4.) When oven is heated put flattened dough on baking sheet that has been lightly dusted with cornmeal, brush with bacon dripping and bake for 6 minutes
5.) While baking chop bacon, add to sour cream along with mayo, juice of .5 lemon, salt, pepper, and syracha
6.) Spread crust with ½ of bacon cream and return to oven for 5 more minutes to finish cooking and crisp crust
8.) Mix tomatoes, lettuce, and bacon cream
9.) When pizza is finished remove from oven and top with lettuce mixture
10.) Let rest for 5 minutes, slice and serve
Our grandmothers had the right idea by having the grease can in the freezer filled with all that smoky bacon goodness. It often goes wasted but not in this recipe, the dough will soak it up like everclear red punch and your parents white shag carpeting in high school. The sour cream spread assures a full covering and hint of bacon in every bite. I had this pizza growing up when blts were my go to standby, now I am combining my past favorite with my present unhealthy obsession. You can buy premade pizza crusts in your grocery store. Or ask your favorite pizzeria to sell you a few dough balls. If you have a pizza stone make sure to use it, it will help in baking the crust, subtract 2 minutes of cooking time. Brushing the crust with more bacon grease ½ way through would be tasty as well as putting parmesan down w/ the drippings or in the salad. Chow Pddb