Pancetta And Onion Pizza
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
140 g
Slab Bacon680 g
Pizza Dough (prepared)1.5 cups
Shredded Mozzarella (about 5 ounces)1 clove
Garlic (minced)1 cup
Freshly Grated Parmesan2 tsps
Sugar2 tbsps
Extra-Virgin Olive Oil1 tsp
Salt (fine)Directions:
1
Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes
2
Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes
3
Transfer with a slotted spoon to a paper towel-lined plate to drain
4
Divide the dough into 2 equal portions; form each into a ball
5
Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel)
6
Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt
7
Slip the dough onto the preheated stone and cook until just set, about 4 minutes
8
Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, onion and garlic
9
Drizzle with a little olive oil
10
Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more
11
Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired
12
Serve
13
Repeat with the remaining dough and toppings
14
Whisk water and sugar in a bowl and scatter the yeast over the top
15
Set aside until foamy, about 10 minutes
16
Stir in olive oil
17
Whisk the flour and salt in a large bowl
18
Make a well in the center and pour in the yeast mixture
19
Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough
20
Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes
21
If the dough seems wet, add just enough flour to prevent sticking
22
Brush a large bowl with olive oil
23
Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl
24
Cover the bowl tightly with plastic wrap
25
Set aside at room temperature, until doubled, about 1 1/2 hours
26
Or cover and refrigerate overnight
27
If refrigerating bring to room temperature about 30 minutes before forming
28
Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies Heat the olive oil in a medium saucepan over medium-high heat
29
Add the garlic and cook until golden but not dark brown, about 20 seconds
30
Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt
31
Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes
32
Serve