Kristen in London » Blog Archive » Homemade Pizza With Dolcelatte, Black Olives and Bacon

Homemade Pizza With Dolcelatte, Black Olives and Bacon

Homemade Pizza With Dolcelatte, Black Olives, Fresh Artichoke Hearts and Bacon

(dough makes 4 pizzas, toppings make 1 which will serve 2 people)

The first thing to learn about making pizza is that you have to start about four hours before you want to eat, in order to give the dough time to rise, twice. This means that making more dough than you need is a very good idea, because then the second time you want pizza, you have the dough already and can merely pile things upon it.

Making dough could not be easier. This recipe will make enough dough for 4 pizzas.

DOUGH:

500 grams/18 ounces plain flour

1 packet dried yeast granules

1 tbsp Italian seasoning

250 grams/9 ounces warm water

1 tsp olive oil

1 tsp milk

TOPPINGS:

250 grams/1/2 pound-ish Dolcelatte or mild Gorgonzola cheese, crumbled

6 strips streaky (American) smoked bacon

handful black oil-cured olives, pitted

1 fresh artichoke heart, chopped into bite size pieces

handful grated Parmesan

drizzle good olive oil

In a very large bowl, mix together with a fork all the dry ingredients, then mix the water, oil and milk and pour it onto the dry stuff. Mix with a fork and then your hands, bringing together all the bits of flour. If you need a bit more water, just add it in sprinkles. When the dough hangs together and has incorporated all the flour, knead it gently with the ball of your hand, this way and that, turning and squishing, until it is a fine smooth blob. Oil the inside of your bowl completely, put the dough in it and cover the bowl tightly with cling film. Put in a warm place (the back of the top of an Aga is very good, or your laundry room when the dryer is going) for about 2–3 hours until the dough has doubled in size. Uncover and punch the dough down. Cover again and let rise slightly again, for perhaps 1 more hour. It will not rise as much this time.

Brown your bacon in a heavy skillet until crisp, and drain on paper towels. Crumble when cool.

Place your pizza stone in your very hot (220C/425F) oven for at least half an hour before the dough is ready. Now pinch off about 1/4 of the dough and cover your clean countertop with flour, as well as your hands, and the ball of dough, and your rolling pin. Roll the dough out, flouring liberally on top and underneath, until it is the size of your pizza stone. Take the stone from the oven, place the dough on it and bake for about 10 minutes or until thoroughly dry and a bit crisp.

Pile on your toppings as evenly as possible. Drizzle the olive oil over all and bake again until cheese is a bit melty, perhaps another 8–10 minutes.