Sep 12, 2011
Unapologetically meaty. Bacon and, not one, but two kinds of Italian sausage are layered onto this quick, homemade crust.
For a more traditional Italian-style pizza dough, use "00" flour for the all-purpose flour and use 25 grams of fresh yeast for the active dry yeast. Look for these in Italian grocery stores. Semolina adds a nice texture to the pizza crust, if you don't have semolina, use ½ cup of all-purpose flour instead.
2 ½ cups all-purpose flour
½ cup semolina
1 cup warm water
2 tsp. active dry yeast
1 tbsp. sugar
1 tbsp. salt
6 slices bacon
2 hot Italian sausages
2 mild Italian sausages
1 to 1 ¼ cup tomato sauce or tomato puree
¾ cup shredded mozzarella
¾ cup grated Parmesan cheese or pecorino cheese
½ tsp. dried oregano
2 tbsp. olive oil
Chili oil, to finish pizza (optional)
In a bowl combine flour, semolina, and salt. Set aside.
In another bowl dissolve yeast and sugar in warm water.
Stir the yeast mixture into the flour mixture. Form into a ball. Remove from bowl and knead until smooth and elastic, about 7 to 8 minutes, adding more flour if dough is sticky.
Put the ball of dough in an oiled bowl and cover with plastic wrap. Store dough in a warm place until it doubles in volume, about 30 to 40 minutes.
Punch down dough. Cut dough in half. Roll each piece out to form a 10-inch round. Alternatively, make one party size pizza (about 18-inch x 24-inch, depending on how thin or thick you prefer your pizza crust.)
While the dough is rising, cook the bacon in a 350 degree F. oven until crisp. Drain on paper towel to absorb excess grease. Cut bacon into bite-size pieces. Set aside.
Remove the casing from each sausage and crumble the meat into smaller pieces. Heat a large skillet over medium high heat. Add the sausage meat and fry in a little olive oil until the meat is just cooked through, about 7 to 10 minutes. Set aside.
Preheat oven to 425 degrees F.
Top the pizza dough with tomato sauce, the cheeses, bacon, sausage and oregano. Drizzle with 2 tbsp. olive oil.
Bake pizza until crust is golden brown and crisp, about 15 to 20 minutes. Finish with a drizzle of chili oil, if desired.
Yield: Makes two 10-inch round pizzas or one 18-inch x 24-inch party pizza.