White pizza with potatoes and bacon

  •  

  • Prep. 7 hours and 30 minutes /

  • Cook time 20 minutes /

  • 2 round pizzas

Pizza blanche avec patates et bacon au poivre | Recette | F. Ménard
Pizza blanche avec patates et bacon au poivre | Recette | F. Ménard

Ingredients

For the dough:

  • 400 g + 100 g of bread flour
  • 400 ml water at room temperature
  • 1 tsp. active dry yeast
  • 1/2 tsp. sugar
  • 1 tbsp. maple syrup (or honey)
  • 1 tbsp. olive oil
  • 2 tsp. salt

For the toppings:

  • 1 mozzarella ball (about 230 g, sliced)
  • 1 potato, thinly sliced with a mandolin
  • 6 slices of bacon, cut into pieces

Preparation

  1. Dissolve the yeast and sugar in water and let stand for 5 minutes;
  2. In a bowl put the 400g of flour, maple syrup, add water and yeast and mix with a spoon (the mixture must be quite moist);
  3. Cover it with plastic wrap and, if possible, keep it at a temperature of about 20-22 °C. Let stand for about 6 hours or until it has more than doubled in volume;
  4. Add the 100g of flour remaining in the bowl of the kneading and integrate. Once the flour is well integrated, add the oil and salt and knead again to integrate;
  5. Put the pizza dough on a lightly floured work surface knead for 10 minutes until the dough is nice, smooth and supple*;
  6. Form a ball with the dough, cover it with a cloth and let it rise for about 1 hour;
  7. Divide the dough in half and spread by hand ** trying to give it a round shape;
  8. Preheat the oven to 420 °F, then preheat a pizza pan (ideally one with the holes) in the oven;
  9. Cook one pizza at a time. Put a first pizza dough and cook for about 10 minutes, then remove from the oven and add the mozzarella, potatoes and bacon;
  10. Put back in the oven and cook for another 10-12 minutes;
  11. Take the pizza out of the oven, add a dash of olive oil, rosemary, fresh thyme and serve. Continue with the cooking of the second pizza.
  12. Enjoy!

* The dough will be very moist and therefore sticky, add a little flour to help you during the kneading, but without exaggerating. A dough cutter can help a lot during this step.

** If you like thinner pizza, use a rolling pin.

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