Equipment
* optional
Ingredients
Quick Dough
- 150 ml warm water
- 7 g instant yeast
- 5 g granulated sugar
- 250 g all-purpose flour
- 4 g salt
- 15 ml olive oil
Tomato Sauce
- 120 ml crushed tomatoes
- 2 g garlic powder
- 1 g dried oregano
- 2 g salt
Toppings
- 100 g bacon, chopped
- 100 g button mushrooms, sliced
- 150 g low-moisture mozzarella, shredded
Nutrition (per serving)
Method
Combine the warm water, instant yeast, and granulated sugar in a large mixing bowl. Stir briefly to dissolve the sugar.
Add the all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough begins to form.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and mildly elastic.
Shape the dough into a ball, return it to the bowl, cover it loosely with a damp towel, and let it rest in a warm place to rise.
Preheat your oven to 250 degrees Celsius or 480 degrees Fahrenheit. If you are using a pizza stone, place it in the oven now.
Place the chopped bacon in a skillet over medium heat. Fry until it turns crispy, then drain the excess fat and set the bacon aside.
In a small mixing bowl, combine the crushed tomatoes, garlic powder, dried oregano, and salt. Mix thoroughly to create your sauce.
Gently stretch or roll the rested dough into a large, even circle. Transfer it to a lightly oiled baking sheet.
Spread the tomato sauce evenly over the surface of the dough, leaving a small, clean border for the crust.
Sprinkle the shredded low-moisture mozzarella uniformly over the tomato sauce.
Distribute the cooked bacon and sliced button mushrooms evenly across the cheese layer.
Bake the pizza in the preheated oven at 250 degrees Celsius or 480 degrees Fahrenheit until the crust is deeply golden and the cheese is melted and bubbling.
Remove the pizza from the oven and transfer it to a wire rack to rest briefly before slicing.
Chef's Notes
- Using low-moisture mozzarella is critical to avoid creating pools of water on top of your pizza.
- Pre-cooking the bacon ensures it reaches maximum crispiness without burning during the short, high-heat bake.
- Always preheat your baking surface along with the oven to give the crust a powerful burst of bottom heat, simulating a professional pizza oven.
- If you prefer a deeply flavored crust, you can mix the dough with cold water and let it rise in the refrigerator for up to 48 hours instead of doing a quick room-temperature proof.
Storage
Refrigerator: 3 days — Store slices in an airtight container.
Freezer: 1 month — Wrap individual slices tightly in plastic wrap and foil.
Reheating: Reheat in an oven at 175 degrees Celsius for 5 to 7 minutes to restore crust crispness.
