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Rotio/Food

BLT Pizza

rotio

Story

Growing up in an Italian-American family in New Jersey, Friday meant two things: the start of the weekend and pizza. Generally, we'd pick up two pies for the five of us. Usually we'd go with two plain because we just loved the pizza so much that it didn't need anything added but, occasionally, we'd have a temporary favorite to add to the mix. I remember one such stretch where we discovered and fell in love with a BLT pie from Dominick's . Dominick's is my favorite at home, nice thin crust with a crispy edge but chewy center, simple but tasty sweet tomato sauce and high quality mozzarella. One Friday, we branched out and tried the BLT pie. Crust, mozz, bacon, lettuce, tomato, mayo. I don't know what it was about that pizza but it was a winner for everyone around the table. The pliable but crusty pizza crust was the perfect toasted yet pillowy vehicle for the smoky, salty goodness of the bacon. The lettuce, tomato, and mayo cut through the tang of the bacon and balanced it nicely. Here, I tried to replicate that with some things I had around the house, including left over sprouts from some spaghetti squash pad thai.

Recipe

BLT Pizza


January 18, 2015

Prep time:
Cook time:
Total time:
Yield: 4
Ingredients
Budweiser Sourdough Starter: 3/4c
Bread Flour: 2 c
Water: .5 c
Sugar: 1 tbl
Olive Oil: 1 tbl
Salt: 1 tbl
Mayo: 1/2 c
Oregano: 1 tsp
Granulated Garlic: 1 tsp
Sriracha: 1 tsp
Green Onion: 1, minced
Bacon: 4 slices, cooked and chopped
Sprouts: 1 c
Roma Tomatoes: 1, chopped
Whole Milk Mozzarella: 6 oz, grated

Directions
1. Combine starter, water, sugar and salt in mixing bowl or stand mixer
2. Add flour a cup at a time until well incorporated and hydrated (flour be slightly sticky to the touch)
3. Add olive oil and knead for 10 minutes minimum
4. Allow dough to perform a "retarded rise" in the refrigerator for at least 24 hours
5. Remove dough from fridge an hour before cooking
6. Preheat oven with stone on top rack to 550 F
7. Combine mayo, green onion, sriracha, garlic, oregano
8. Stretch dough to 14-15" on lightly floured parchment paper, spread mayo mixture over crust, spread mozz and 1/4 of bacon over crust
9. Transfer dough on parchment to pizza stone. Bake pizza for 8-10 minutes or until cheese begins to brown and crust has browned on bottom
10. Remove pizza from oven, spread tomatoes, remaining bacon, and sprouts over pizza. Cut and serve immediately