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For the Pizza Dough: The Foundation of Flavor

• ▢ 1 package active dry yeast
• ▢ 1 teaspoon sugar
• ▢ 1 1/3 cups warm water, (110°F/45°C) – essential for activating the yeast.
• ▢ 3 1/2 cups all-purpose flour, plus more, if needed – for structure and texture.
• ▢ 1 tablespoon olive oil, plus more for greasing – adds flavor and aids elasticity.
• ▢ 1 tablespoon kosher salt – for seasoning the dough itself.
• ▢ Coarse cornmeal, for dusting – helps prevent sticking and adds a crispy bottom.

For the Potato Bacon Toppings: A Symphony of Savory Textures

• ▢ 1 1/4 pounds (about 6 to 8) egg-size yellow potatoes, cut lengthwise into 1/4-inch (6-mm) slices (I particularly enjoy Carola or Yukon Gold for their creamy texture).
• ▢ 1 tablespoon olive oil – for cooking the bacon and drizzling.
• ▢ 1/3 pound slab bacon, cut crosswise into 1/2-inch pieces – the star savory component.
• ▢ 3/4 pound fresh mozzarella, thinly sliced – for gooey, melted goodness.
• ▢ 1 cup freshly grated Parmigiano-Reggiano cheese – for a sharp, nutty finish.
• ▢ 2 tablespoons chopped rosemary leaves – for aromatic depth.
• ▢ Kosher salt and freshly ground black pepper – to season to perfection.

Step 1: Master the Pizza Dough for a Perfect Crust

• In a small bowl, combine the active dry yeast and sugar with the warm water. Allow this mixture to rest for approximately 10 minutes until the yeast is fully activated and the liquid becomes delightfully foamy. This indicates your yeast is ready to work its magic.
• In the large bowl of a stand mixer, fitted with a dough hook, add the all-purpose flour, olive oil, and kosher salt. Pour in the activated yeast mixture. Begin mixing on low speed until all the ingredients are just moistened. Then, increase the speed to medium and knead the dough for 5 to 7 minutes. The goal is a dough that is supple, soft, and elastic. If the dough feels overly sticky, add a little more flour, one tablespoon at a time, until the desired consistency is achieved.
• Lightly coat a clean bowl with olive oil. Transfer the kneaded dough to this bowl, turning it once to ensure it’s fully coated. Cover the bowl tightly with plastic wrap and let the dough rise in a warm, draft-free spot. Allow it to double in size, which typically takes about 1 hour. This crucial step develops the dough’s flavor and texture.
• While the dough is rising, preheat your oven. Position an oven rack in the middle of the oven and place a baking stone or an inverted heavy baking sheet on it. Turn the oven heat up to a scorching 550°F (290°C). This high temperature is key to achieving a perfectly crispy pizza crust. Generously dust a pizza peel or a rimless baking sheet with coarse cornmeal; this will ensure your pizza slides off effortlessly.

Step 2: Preparing Your Irresistible Potato Bacon Toppings

• While the pizza dough is undergoing its first rise, prepare the potatoes. Pour about 1 inch of water into a medium pot and insert a steamer basket. Arrange the potato slices in a single layer within the steamer. Cover the pot and bring the water to a rolling boil. Steam the potato slices until they are just tender when pierced with a fork, approximately 10 minutes. Avoid overcooking, as they will bake further on the pizza.
• Carefully remove the tender potato slices from the steamer using a fork and transfer them to a plate lined with paper towels to cool and dry thoroughly. This step helps prevent a soggy pizza crust.
• In a medium skillet, heat the olive oil over medium-low heat until it shimmers gently. Add the cut slab bacon and cook, stirring occasionally, for about 10 minutes. Your aim is crispy bacon bits that still retain a satisfying chewiness. Once cooked, use a slotted spoon to transfer the bacon to paper towels to drain any excess fat. Crucially, reserve the flavorful bacon fat remaining in the pan – it’s a secret weapon for drizzling onto your pizza for an extra layer of richness! (And let’s be honest, who could resist that?)

Step 3: Assembling and Baking Your Golden Pizza Masterpiece

• Once the dough has risen, gently punch it down and divide it into 4 equal pieces. Place three pieces in the fridge for later use (or to make more pizzas!), and work with one piece at a time. On a lightly floured surface, use a floured rolling pin to roll the dough into a 12-to-14-inch oval. Carefully transfer the stretched dough onto your prepared pizza peel. Evenly cover the dough with one-quarter of the thinly sliced fresh mozzarella. Arrange one-quarter of the steamed potato slices in neat rows across the pizza, then scatter a generous portion of the crispy bacon bits over the potatoes. Finish by sprinkling with one-quarter of the freshly grated Parmigiano-Reggiano cheese. Spritz the top lightly with some fresh rosemary leaves and season generously with kosher salt and freshly ground black pepper. Finally, drizzle the exposed edges of the pizza crust with some of that reserved bacon fat, being careful not to let it drip down the sides onto the peel, as this could cause the pizza to stick.
• With a smooth, swift motion, position the pizza peel at the far edge of the preheated baking stone (or inverted baking sheet) and slide the pizza onto the hot surface. Bake in the scorching oven for 9 to 10 minutes, or until the edges of the crust are a deep, golden brown and the cheese is beautifully melted and bubbling. Carefully transfer the baked potato bacon pizza to a cooling rack. Allow it to rest for several minutes before slicing crosswise; this helps the cheese set and prevents the toppings from sliding off. Repeat this process with the remaining dough portions and toppings to create more delicious pizzas for your enjoyment.

An LC Original

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