Big Tasty Bacon Pizza

Summary

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)

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Instructions

1. Sieve 500 g flour type 00 or 405 into a food processor. Add 20 g salt.
2. Dissolve 5 g fresh yeast in 280 ml lukewarm water. Pour into the flour and mix.
3. Knead for at least 30 minutes until well combined.
4. Divide the dough into 4 portions of 200 g each. Place each in an airtight container and refrigerate for 2 days.
5. Mix 12 tablespoons mayonnaise with 4 tablespoons spice ketchup in a bowl. Season with a pinch of pepper and 4 teaspoons liquid smoke. Set aside.
6. Heat 2 teaspoons oil in a pan over medium heat. Add 600 g ground beef and fry for 2-3 minutes, breaking it up as it cooks, until browned. Set aside.
7. Cut the 2 onions into rings.
8. Remove one dough portion from the fridge approximately 3 hours before baking. Keep it airtight and let it come to room temperature.
9. On a floured work surface, stretch and shape the dough into a 30 cm diameter circle by hand.
10. Spoon a layer of the sauce mixture onto the dough.
11. Grate 300 g Gouda and 200 g mozzarella together. Sprinkle the mixed cheese over the sauce.
12. Distribute the fried beef, onion rings, and 4 slices of bacon evenly over the pizza.
13. Bake according to your oven type: in a stone oven at 400-450 °C (752-842 °F) for 1.5-2 minutes; in a pizza oven at 325-400 °C (617-752 °F) for 2.5-3 minutes; or in a conventional oven with bottom heat and convection at 280 °C (536 °F) for 6-8 minutes on a preheated pizza stone. If you don't have a pizza stone, place an upside-down baking tray in the oven to preheat instead.
14. For faster dough preparation: use 15 g fresh yeast instead of 5 g. After mixing with flour and water, let the dough rise airtight at room temperature for 30 minutes. Note: refrigerated dough has better flavor.