Servings: 4
Preparation: 15 minutes
Rest: 3 hours
Cooking: 4 minutes
Ingredients
Pizza dough
7 gr (1/4 oz) instant yeast
35 gr (1 oz) olive oil
245 gr (8.5 oz) warm water
500 gr (17 oz) all-purpose white flour
10 gr (1/3 oz) salt
Topping
120 ml (8 tbsp) basil pesto
2 fresh mozzarella, cut into pieces
60 ml (4 tbsp) parmesan, grated
8 slices bacon, cooked crispy and chopped
Examples of topping choices
Ham strips, roasted pepper strips, sliced mushrooms, olives sliced, pepperoni slices, blue cheese, etc…
Preparation
For the pizza dough, in a bowl, mix the yeast, olive oil and water warm. Reserve
In the mixer bowl, sift the flour and salt then gradually incorporate the prepared mixture by kneading with a dough hook at medium-high speed for about 5 minutes. The dough should be smooth without being too sticky. Form a ball.
In a large bowl previously coated with olive oil or floured, place the ball of dough, cover and let the dough rise, at least one hour in the refrigerator.
Cut the dough into 4 portions and form a ball. Wrap each ball in oiled plastic wrap and let the balls rise for 2 hours at room temperature.
On the work surface, spread the pieces of dough to form 4 disks.
In a hot, lightly oiled frying pan, over high heat, place the disks of dough and cook for 2 minutes.
Turn each disc, to cook the other side of the dough, at the same time, on top of each disc of dough, spread 30 ml (2 tbsp) of pesto, distribute the mozzarella, the parmesan then the bacon, put a lid on and leave to cook for 2 minutes.
