Pizza Bacon and Olives
This pizza is a real size pizza, classic one, this time. We infused it with two ingredients, they a Olives and Bacon, apart of tomato. Covering with chesse on top of everything is optional. Precook Bacon before it’ll go onto the top of your pizza.
200 ml of water, warm it up slightly,
2 tsp of yeast,
2 tsp of sugar,
1 tsp of salt, or a half of it (whatever you prefer),
450-500 g of AP flour (0000),
8 tbsp of oil (olive or corn are the best)
In a small bowl, combine yest, sugar and 1/2 cup of flour. Add warm water and stir until homogeneous. Set aside until bubbles and foam appeares, 10-15 min.
In a large bowl, sift 2.5 cups of flour, add salt and oil. Mix.
Stir in the yeast muxture. Knead until smooth and elastic. Let the dough rest and double in size. Forget it in a warm place and covered with a clean towel for 2 – 3 hours.
Devide the dough into 2 parts. Roll each part into a disc. Let it rest for 15 min.
Meanwhile preheat the oven to 230ºC.
Add tomato sauce onto the pizza dough. Arrange olives and pancetta slices.
Bake for about 15 min.