pizza dough
bacon, preferably double-smoked, cut crosswise into 1/2-inch lengths
tomato sauce of your choice
low-moisture, whole-milk mozzarella, shredded
Parmigiano-Reggiano, grated
pickled jalapeño slices
Place a pizza stone on the bottom rack of the oven and preheat the oven to 500 degrees. Let the oven preheat for at least 30 minutes and preferably 1 hour. While the oven is preheating, cook the bacon in a skillet until crisp. Drain and set aside. Place a sheet of parchment paper on a rimless cookie sheet or pizza peel. Place the dough on the parchment and roll it out, flouring the top as needed, until very thin (1/8 inch) and about 12 inches in diameter. It’s fine for the dough to stick to the parchment. Top with tomato sauce, cheese, bacon, and jalapeños. Trim the parchment so only a small amount protrudes beyond the edge of the pizza. Slide the pizza, parchment and all, onto the pizza stone. Bake 6 to 7 minutes, or until the cheese is bubbly and well browned.
courtesy of: Matthew Amster-Burton / Culinate, 1524 NW 23rd Avenue, Suite A, Portland, Oregon 97210, 503-916-1777
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