Makes 2 (10-inch) pizzas
1/4 pound applewood smoked bacon, chopped
2 (10-ounces) balls of pizza dough (recipe follows)
Salt and freshly ground pepper
1 cup basil pesto
1/4 cup sundried tomato pesto
8 ounces fontina cheese, grated
In a large skillet over medium heat, cook bacon until crispy and fat has rendered. Remove to a paper towel with a slotted spoon.
If using a pizza stone, place it on the middle rack in the oven. Preheat oven to 450 degrees.
Press out the dough balls with oiled fingertips to 10-inch diameter on oiled parchment paper.
Brush dough lightly with olive oil and sprinkle with salt and pepper. Top with basil pesto, dot with sundried tomato pesto, bacon and fontina cheese.
Place on a parchment-lined baking sheet or place dough on parchment directly onto a pizza stone. Bake pizza until crust is brown and cheese is melted and slightly browned, about 15 minutes.
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon instant or bread machine yeast
1 1/2 teaspoons sugar
1 cup water, start with a little less and add as needed
1 tablespoon olive oil, plus a little extra for the bowl and crust
Stir all ingredients together in a large bowl or stand mixer until flour is incorporated. Using hands or dough hook, knead dough for 3 to 4 minutes. Let the dough rest for 10 minutes. Knead again for 5 minutes. Dough should be tacky but not sticking to your fingers.
Form dough into a ball and place in an oiled bowl. Turn dough over so oil coats dough and cover with plastic wrap. Place dough in refrigerator overnight, for up to 2 days. Remove from refrigerator 3 hours before cooking pizza. Divide dough into 2 balls and allow to rise on oiled parchment paper until size has doubled. Proceed with recipe above to press out dough, add toppings and bake.
Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003, Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.