Big Tasty Bacon Pizza

Ingredients for 4 servings:

• 500 g Flour Type 00 or 405
• 20 g salt
• 280 ml water, lukewarm
• 5 g fresh yeast
• 12 tbsp salad mayonnaise, neutral
• 4 tbsp spiced ketchup
• 1 pinch(s) of pepper
• 4 tsp liquid smoke
• 600 g minced beef
• 2 tsp oil for frying
• 300g Gouda
• 200 g mozzarella, dry
• 16 slices of bacon
• 2 onions

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 50 minutes

The well-known burger in pizza form

The recipe, using 500g of flour, yields 4 pizzas with a diameter of 30cm. The dough: Sift the flour and place it in a kneading machine/food processor along with the salt. Dissolve the yeast in the lukewarm water and add it to the flour. Knead thoroughly for at least 30 minutes. I then portion out 200g pieces of dough into an airtight container with a lid or a lunch bag and store them in the refrigerator for 2 days. The sauce: Mix the neutral salad mayonnaise with the spiced ketchup and season with pepper and liquid smoke. Briefly fry the minced meat in a pan with a little oil. Slice the onions into rings. Remove the dough pieces from the refrigerator about 3 hours before assembling and let them come to room temperature – still airtight, otherwise they will dry out. Carefully shape them by hand on a floured work surface into pizzas about 30cm in size. Spread some of the sauce on the dough with a spoon, grate the cheese, mix, and sprinkle over the sauce. Now spread some fried minced meat, onion rings, and raw bacon on the pizza. Slide the pizza into the oven. This is where the instructions get tricky. Rough guidelines, without a baking tray, directly on the stone: Stone oven: 400 – 450°C, approx. 1.5 – 2 mins Pizza oven: 325 – 400°C, approx. 2.5 – 3 mins Standard oven: bottom heat and fan oven 280°C, pizza stone/fireclay on the lowest rack, well preheated, approx. 6 – 8 mins If you don’t have a pizza stone, you can slide the pizza onto a preheated baking tray, inserted upside down. If you want it faster, you can triple the amount of yeast and let the dough pieces rise in an airtight container at room temperature for about 30 minutes. However, the slow method in the refrigerator tastes better.