If your oven doesn't go as high as 550°F, the pizzas will still come out great, it just may take a little more time and the crust might not get the char that we personally love so much. You can also use a liberal dusting of flour instead of the cornmeal to keep the dough from sticking to the pizza peel.
- 1 1/4 cups (300ml) warm water
- 1 teaspoon active dry yeast
- 1 teaspoon honey
- 1 1/2 teaspoons kosher or sea salt
- 3 1/3 cups (415g) flour
- 4-5 slices bacon, cut into 1-inch pieces
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced or crushed
- 1 pound (455g) Brussels sprouts, sliced thin
- 1 cup tomato sauce, or amount to preference
- 1 cup grated Parmigiana Reggiano Cheese (or other preferred cheese)
- kosher or sea salt, to taste
- fresh cracked black pepper, to taste
- cornmeal for dusting peel
- extra-virgin olive oil, for brushing the crust
- Make ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no streaks of dry flour remains.
- Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week
(see Note 1).
- When you are ready to make pizzas, preheat the oven to 550°F, with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough.
- Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy.
- While the dough comes up to room temperature, make the brussels sprouts-bacon filling. Heat a large skillet over medium heat. Cook the bacon pieces until lightly browned. Stir in the Worcestershire sauce, garlic and brussels sprouts. Cook for about 1 minute or until brussels sprouts soften. Season with salt and pepper, and set aside to cool while you finish the dough.
- Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough. When the dough is soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to stretch it, leaving the outer rim as untouched as possible. Press out to a circle 6 - 8 inches in diameter.
- Resting the dough on the tops of your hands, continue to rotate and circle the dough over your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.
- Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking.
- Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the brussel sprouts/bacon mixture on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired.
- Bake for 10-12 minutes or until the crust is golden and slightly charred. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza.
- Allow each pizza to cool for a few minutes, then slice and serve.
Over time in the fridge, the dough will gradually begin to change in texture after it bakes, and will also develop a sourdough flavor. We prefer the texture and flavor of the dough after 24 to 36 hours of refrigeration, but it is still quite good when chilled up to 1 week.
Read more at http://whiteonricecouple.com/recipes/brussels-sprouts-bacon-pizza/#bYFoP2t26oFXtl2q.99