Ingredients
Main Recipe
o
1 pack of fried bacon
f
⅓ cup fig jam
c
½ chopped sweet onion
b
1 tablespoon balsamic vinegar
b
1 tbsp butter
o
1 tbsp olive oil
s
salt
g
goat cheese
s
2 cups shredded low moisture whole milk mozzarella
New York (ish) Dough Recipe
b
280 bread flour
A
120 All Purpose flour
w
260 g water (65%)
i
1.2 g instant dry yeast (0.3%)
s
10 g salt (2.5%)
o
8 g olive oil (2%)
s
8 g sugar (2%)
Directions
Main Recipe
1
Preheat oven to 500-550 degrees on the convection setting.
2
For the PIZZA PREP
1
Cut your bacon up in small pieces and fry it until about 85% crispy.
o
1 pack of fried bacon
2
Remove bacon and place on a paper towel. Drain your bacon grease, but don't wipe it out completely.
3
Turn the flame to medium/low. Add your jam. Cook for about a minute and then add your bacon back in. Cook for another 2-3 minutes then set aside to cool
f
⅓ cup fig jam
4
Thinly slice your onion. Add butter and oil to a pan on low heat. Cook for 10 minutes while stirring.
c
½ chopped sweet onion
b
1 tbsp butter
o
1 tbsp olive oil
5
Once the onions reduce by half, add balsamic vinegar and salt. Cook for another 10-15 minutes. Then set aside.
s
salt
b
1 tablespoon balsamic vinegar
6
For the MAKING THE PIZZA
1
Stretch your dough to 14-16 inches. I used my New York-ishDough recipe (pinned as subrecipe). But you can use whatever dough recipe you'd like!
2
Evenly spread your low moisture mozzarella.
s
2 cups shredded low moisture whole milk mozzarella
3
Then spread out your caramelized onion first, then the bacon fig jam.
4
Evenly spoon on your goat cheese. About a tablespoon-sized scoop, 2-3 inches apart from each other. Or however you desire.
g
goat cheese
5
Add an optional drizzle of olive oil around the crust.
6
Bake in the oven for 8 minutes. Add 1 minute broil if you like char.
7
Best if rested on a cooling rack for 1-2 minutes before slicing up. Enjoy!
New York (ish) Dough Recipe
1
Add all dry ingredients to a large bowl and mix with a spatula or wooden spoon.
2
Add oil and cold water to manage the dough temperature throughout the process. Higher temperature doughs during mixing can overproof faster. I recommend water around 60 degrees.
3
Mix with your spoon or spatula until there is no more dry bits remaining then dump on a clean countertop.
4
Knead the dough for 5-7 minutes. Scrape off your hands along the way. If it way too sticky, let it rest (covered) for 15-20 minutes.
5
After kneading, cover in a lightly oiled bowl for 30 minutes
6
After 30 minutes, perform a series of four stretch and folds (inthe video).
7
Rest, covered for another 30 minutes.
8
After 30 minutes, see if the dough passes the "window pane test" (in the video).
9
Once you pass the window pane test, cover in the fridge for 1-2 days.
10
Ball the dough 1 day before you make pizza.
11
On the day of making pizza, pull the dough out of the fridge 3-5 hours before you plan on baking.
12
ENJOY!
