Preparation Time: 1 hour 30 minutes
1 1/4 cup warm water (not above 110 degrees)
1/2 ounces dry active yeast
2 tablespoons olive oil
1/2 pound bread flour
1/2 pound whole wheat pastry flour
1 tablespoon salt
1 teaspoon olive oil
1/3 pounds bacon, fully cooked and chopped
1/2 pound ham, diced
1/3 pounds Italian sausage, bulk
1 tablespoon cornmeal
1 cup marinara or pizza sauce of your choice
sea salt or Parmesan cheese to flavor the crust (optional)
3 cups Gouda cheese, Shredded
1 teaspoon dried oregano
1/2 cup fresh basil, sliced in thin strips
1. Preheat your oven to 425 degrees.
2. In a large bowl place the warm water and yeast and stir for 30 seconds. Let sit for 5 minutes. (This whole process can be done in a large mixer with a dough hook, which works great.)
3. Add 2 tablespoons of olive oil, flour and salt to mixing bowl and bring together by hand into a ball. Turn the ball out onto a floured surface (have extra bench flour nearby). Knead the dough for 10 minutes until nice and smooth. (If using a mixer, mix on the 2nd speed for 10 minutes.)
4. Place dough back in a clean bowl and coat with a little olive oil and cover with plastic wrap. Let rise for 1 hour.
5. Place bacon in a frying pan and cook (not too crispy though; it will cook a little more in the oven). Remove with a slotted spoon to some paper towels to drain. Place ham and sausage in same pan and cook until sausage is rendered and ham has a little brown on it. Remove with a slotted spoon to some paper towels and set aside.
6. After an hour you can place the dough in the refrigerator and hold for up to 2 days or you can freeze it in balls.
7. Punch the dough down to knock out extra air and cut into 3 pieces. (If you don’t want to make three pizzas then freeze some of the dough.)
8. Using the same floured surface (you will need a good amount of bench flour when rolling really thin crusts) roll dough out into the shape you prefer. Roll it until it is only about 1/16 of an inch thick.
9. Sprinkle some corn meal on a pizza peel and place the rolled-out dough on top of the peel. Gently shake the peel to make sure dough isn’t sticking. (Don’t be stingy with the corn meal; it acts like ball bearing to get the dough off the peel.)
10. Using a pastry brush paint dough lightly with pizza sauce (not too much or your dough won’t be crispy). Brush edges of dough with olive oil and season with your choice of sea salt or Parmesan cheese, or both!
11. Sprinkle on cheese and then meats, distributing evenly. Sprinkle with dried oregano.
12. Using the peel, shake the pizza off the peel onto a pizza stone in your oven. (You can use an oiled baking pan if you don’t have a stone. In that case, top the pizza right in the pan.)
13. Place pizza in oven until crust is crisp on the bottom, about 8-10 minutes. Top with fresh basil and serve.