Big Tasty Bacon Pizza
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 5 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour type 00 or 405
- 20 g salt
- 280 ml water, lukewarm
- 5 g fresh yeast
- 12 tablespoon salad mayonnaise, neutral
- 4 tablespoon spice ketchup
- 1 pinch (s) pepper
- 4 teaspoons liquid smoke
- 600 g round beef
- 2 teaspoons oil for frying
- 300 g Gouda
- 200 g mozzarella, dry
- 16 slices bacon
- 2 onions)
Print Recipe
Pin Recipe Instructions
- The recipe with 500 g flour makes 4 pizzas with a diameter of 30 cm.
- The dough:
- Sieve the flour and put it in the kneading machine / food processor together with the salt. Dissolve the yeast in the lukewarm water and add to the flour. Let it knead well for at least 30 minutes. Then I portion dough pieces of 200 g each airtight in a small jar with a lid or a breakfast bag and store them in the refrigerator for 2 days.
- The sauce:
- Mix the neutral salad mayonnaise with the spice ketchup and season with pepper and liquid smoke.
- Briefly fry the mince in the pan with a little oil. Cut the onions into rings.
- Take the dough out of the fridge approx. 3 hours before the start, let it come to room temperature - still airtight, otherwise it will dry out. Carefully shape pizzas about 30 cm in size by hand on the floured work surface. Spread some sauce on the dough with a spoon, grate the cheese, mix and sprinkle over the sauce. Now spread some fried mince, onion rings and the raw bacon on the pizza.
- Put the pizza in the oven. This is where the information becomes difficult. Rough guide values, without sheet metal directly on stone:
- Stone oven: 400 - 450 ° C, approx. 1.5 - 2 min
- Pizza oven: 325 ° C - 400 ° C, approx. 2.5 - 3 min
- Normal oven: bottom heat and convection 280 ° C, pizza stone / fireclay well preheated on the bottom rail, approx. 6 - 8 min
- If you don`t have a pizza stone, you can let the pizza slide onto a preheated tray that has been inserted the wrong way round.
- If you like it faster, you can also triple the amount of yeast and let the dough rise airtight at room temperature for about 30 minutes. However, the slow version tastes better in the refrigerator.
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