Ingredients
Olive oil 100 ml
Flour 500 g
Salt 1/2 tsp
Cheese 220 g
Cherry tomato 300 g
Red bell pepper 1 pc
Bacon 100 g
Fast-acting dry yeast 5 g
Water 300 ml
Pizza sauce
Measure out 300 ml of warm water, add 30-40 ml of olive oil. Sift the flour into a large bowl, add the salt and yeast. Make a well and pour in the water and oil mixture.
Knead the dough until it is soft and elastic, cover with plastic wrap, and let it rise in a warm place for 1 hour.
After rising, when the dough has doubled in size, punch it down and then form the pizza crust.
Divide the dough in half (this makes two round pizzas, 30-35 cm in diameter). Form half the dough into a round, just under a centimeter thick, with slightly thicker edges.
Grease the dough with olive oil (60 ml). The remaining dough can be placed in a freezer bag and frozen, or you can make a second pizza immediately.
Spread the sauce over the dough and sprinkle with grated cheese. Classic Italian pizza uses Parmesan, but for a homemade version, you can use other easily melted and delicious cheeses: Gruyere, Emmental, or Cheddar.
Place the tomato, thin slices of bacon, and bell pepper on top of the cheese. Bake in a preheated oven at 220°C for about 10 minutes.
Slice the finished tomato and bacon pizza into triangles and eat while it's hot.
Enjoy!
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