Ok lovelies, its time for me to share a secret with you.
I have the easiest, fastest, most delicious pizza dough recipe and I’ve been keeping it from you. I know. It’s terrible and mean and horrible that I haven’t already shared this because it’s so darn amazing. And to top it off, I made pizza this weekend with fresh chantrelle mushrooms, bacon, ricotta cheese and arugula. Do you hate me?
But I’ll make it up to you by sharing the recipe and the technique (ha! technique! it’s basically throwing some stuff into a mixer and cook it really really hot!) so you can make your own amazing gourmet creations on pizza night and wow and amaze your friends. Or, if you’re lucky and have a forager buddy (or want to know the name of mine) you can recreate this amazeballs delicious pie yourself.
Bacon, Chantrelle, Arugula Pizza (plus the easiest, best, fastest pizza dough in the world)
Prep time
Cook time
Total time
The easiest pizza dough alive.
Author: Biz Harris
Recipe type: Pizza
Serves: 1 pizza
What You Need
- For the Dough:
- 1 package OR 2½ teaspoons of active yeast
- 1 Cup of Warm Water (NOT boiling, just pretty Warm. run the tap on hot and go with that, or microwave cold water for like 10 seconds)
- 1½ teaspoons Sugar
- 2½ Cups Bread Flour
- 2 Tablespoons Olive Oil
- 1½ teaspoons salt
- For the Chantrelle topping (or go with your gut.)
- 3 large handfuls of chantrelle mushrooms, ends cut off, cleaned thoroughly and dried
- 2 large garlic cloves, minced
- 4 strips of bacon, cooked until crispy
- 2 tablespoons bacon grease
- ¼ Cup of fresh Parsley, chopped
- 3 fresh sage leaves, chopped
- 1 Cup of ricotta cheese
What to Do
- FOR THE DOUGH:
- Preheat your oven to 4500-500 degrees (yep. we're cooking on high heat, y'all.) For best results, use a pizza stone and put it in the oven BEFORE you preheat so it warms with the oven).
- Add the sugar into the warm water with the yeast. When it's creamy and foamy, it's ready to go (somewhere between 5 and 10 minutes)
- While that's happening, add your flour, your salt, and your olive oil into a large mixing bowl.
- Turn on the mixer, and add in the yeast/water/sugar mixture just a little at a time until it's all incorporated. (You may need to stop the mixer and scrape the sides of the bowl a few times until it's all mixed together.)
- The dough will be sticky, sticky. Pour about a teaspoon of olive oil over it to keep it from sticking to the sides and smear it around on all the edges, then cover it for 10 minutes (at least) to 6 hours.. If you go with the longer rising time, your dough will double. You'll need to punch it down at least once halfway through.)
- I've found that pizzas made with dough that rises for 10 minutes are just as good as the ones that I let rise for 4 or 6 hours... but somehow, there seems to be a thinner crust the longer it sits. You can also refrigerate this dough for 48 hours if you make it in advance. 🙂 it's SO versatile and great.
- Once it's risen, flour a pizza peel (the big wooden spatula things) thoroughly and knead your dough into a flat circle. I like mine to be super thin in the middle and thicker around the edges, but you do you.)
- Scoot the dough onto your pizza stone or baking dish and let it cook until the dough is firm and slightly browning on the edges. You'll have some lovely air bubbles, too.)
- Using tongs and the pizza peel, remove the dough from the oven.
- Now, add your toppings, (see below for the chantrelle topping guidance) and pur your pizza back into the oven for 5-10 more minutes or until the cheese and edges of the dough are lovely and brown.
- Cut and eat!
- FOR THE TOPPING:
- Bake your bacon in the oven on a cooling rack on a baking sheet on 350 for abotu 20 minutes, or until golden brown.
- In a skillet, use 1 tablespoon of the bacon grease in the cookie sheet and sautee' the garlic until slightly softer, then add the Chanterelles and sautee' until they've turned a lovely golden brown.
- Toss the Parsley, Sage, and salt in the pan, and add to the Pizza on top of the Ricotta.
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