Sieve 500 g flour type 00 or 405 into a food processor. Add 20 g salt.
Dissolve 5 g fresh yeast in 280 ml lukewarm water. Pour into the flour and mix.
Knead for at least 30 minutes until well combined.
Divide the dough into 4 portions of 200 g each. Place each in an airtight container and refrigerate for 2 days.
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.
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.
Cut the 2 onions into rings.
Remove one dough portion from the fridge approximately 3 hours before baking. Keep it airtight and let it come to room temperature.
On a floured work surface, stretch and shape the dough into a 30 cm diameter circle by hand.
Spoon a layer of the sauce mixture onto the dough.
Grate 300 g Gouda and 200 g mozzarella together. Sprinkle the mixed cheese over the sauce.
Distribute the fried beef, onion rings, and 4 slices of bacon evenly over the pizza.
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.
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.
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