Thin Pizza Crust with Bacon, Gruyere and Parmesan on it!
OK, I’m trying to stuff 2 recipes into one post. I have been meaning to post this super yummy thin crust pizza crust recipe I got from my sister for almost 6 month!
Honestly it’s the only pizza crust I use these days. I’m a sucker for a thin crust, although I have been known to steel the odd thick crust off Mr.PBandO.
I thought posting a pizza crust was a little boring, but it is the foundation of any great pizza. Crappy pizza crust, crappy pizza.
And I was asked recently “Where’s the bacon?” not to be confused with “Where’s the beef?”…. did I just date myself… ummm moving on.
So technically I’m killing 3 birds with one stone. Amazing thin crust; Check!, Pizza; Check!, Bacon on Pizza; Check!
My Sisters Awesome Thin Crust Pizza Dough
5 1/3 Cup of Bread Flour
2 Teaspoons of Salt
1 Teaspoon of Instant Yeast
1 ½ Tablespoons of Honey
2 Cups, Plus 2 Tablespoon of Room Temperature Water
2 Tablespoons of Olive Oil
1 Cup of Grated Gruyere Cheese
½ Cup of Parmesan Cheese
6-8 Slices of Cooked, Chopped Bacon
1 Tablespoon of Hummus
2 Tablespoons of Pizza Sauce
Put all ingredients into a stand mixer (or a big bowl) and mix with paddle attachment for 1 minute, or a large wooden spoon. Let rest for 5 minutes.
Switch to your dough hook and mix on medium-high speed for 2 – 3 minutes. Or kneed by hand on a lightly floured surface, for 5 minutes, or until the dough is smooth, and somewhere between tacky and sticky.
Form into a ball, and then flatten and shape into a log. Divide dough into 4-5 pieces. You can freeze in individual bags or put in the fridge overnight, or for at least 4 hours.
When you’re ready to bake, remove dough from fridge and let come to room temperature, about 1.5 hours.
Pre heat the oven to 500 degrees, and place your pizza stone in the oven to warm up.
Roll out your dough on a piece of lightly floured parchment paper
Spread the hummus, and pizza sauce all over the rolled out dough.
Sprinkle both cheese, and top with bacon.
Slide your pizza onto your pizza stone (I use the back of a baking sheet), or place on a baking sheet. Bake for 10 – 12 minutes, or until the cheese is bubbly, and the crust is browned.