Published by William Morrow
This pizza was born on a Saturday morning, right before our brunch service. As the last loaves of bread were coming out of the wood-fired oven, Phil walked into the Bakery hungry for eggs and bacon and decided to fix himself a little pizza with the leftover dough from the night before. He sprinkled it with Parmesan, mozzarella, and bacon pieces, cracked three raw eggs from our chickens right on top, seasoned it with minced herbs, salt, and pepper, and baked it until the egg yolks were set but still soft. It’s been a part of our brunch menu ever since.
Makes2 pizzas (serves 2 to 4)
Total Timea day or more
OccasionBuffet, Family Get-together
Dietary ConsiderationPeanut Free, Soy Free, Tree Nut Free
MealBreakfast, Brunch, Lunch
Taste and TextureCrunchy, Rich, Savory
Type of DishPizza
- Bread flour, for dusting
- 6 bacon strips
- 1 recipe pizza dough (see below), shaped into 2 balls and refrigerated at least overnight
- ½ cup grated Parmesan
- 2 cups grated mozzarella
- 6 eggs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons minced chives
- 2 whole scallions, trimmed and thinly sliced
- 1 shallot, minced
- 1/2 teaspoon active dry yeast
- 1 1/2 cups plus 2 tablespoons bread flour, plus extra for dusting
- 1 teaspoon kosher salt
To make the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer. Rain in the yeast, stir, and set aside to activate for 5 minutes.
Add the flour to the yeast mixture and sprinkle the salt on top. Fit the mixer witht he dough hook attachment, and combine on slow speed for 1 minutes, until all teh ingredients start to come together. Increase speed to medium and mix for 2 minutes. Then increase the speed to high and mix for 2 more minutes.
Immediately turn the dough out onto lightly floured surface and divide it in half. Roll each half into a tight round. Place the balls on a floured baking sheet. Place the baking sheet in a large plastic bag and tie the bag loosely. refrigerate overnight (or for 2 nights).
The next day, about 1 hour before baking the pizzas, pull the baking sheet out of the refrigerator and leave it in a warm area till you're ready to use the dough.
To make the pizza: At least 1 hour before you start baking, adjust the oven rack to the lowest position, put a baking stone on it, and preheat the oven to 450°F.
Generously dust the surface of a pizza peel (a flat wooden or metal shovel with a long handle) with bread flour.
Heat a large sauté pan over medium-high heat, add the bacon strips, and pan-fry until crisp. Put the bacon on a plate lined with paper towels, let it cool, and then chop it into bite-size pieces.
Lightly dust a work surface with bread flour. Working with one ball of pizza dough, dip your hands and the dough in the bread flour to make them less sticky, and pat the dough down into a disk shape with the tips of your fingers. Once the disk is large enough, drape the dough over your fists and carefully start stretching and expanding the dough from underneath to form a round that is 10 to 12 inches in diameter. (If you’re feeling lucky, try tossing the dough over your head in a circular motion to stretch it.)
Place the dough on the prepared peel. Sprinkle it with half of the Parmesan, mozzarella, and bacon, and crack 3 eggs over the top. Season with salt and pepper to taste.
Before you put the pizza in the oven, do the “stick test”: shake the peel slightly to make sure the pizza is not sticking (if it is, carefully lift the section that is sticking and sprinkle a bit more flour underneath). Then slide the pizza directly onto the baking stone and bake it for 8 to 12 minutes, checking on it after 5 minutes and rotating it if necessary to ensure that it’s baking evenly. When the crust is golden, the cheese is melted, and the egg yolks are cooked to medium, use the peel to remove the pizza from the oven and transfer it to a cutting board. Let it cool for 2 minutes and sprinkle with half of the parsley, chives, scallions, and shallots. Slice and serve immediately.
Prepare your second pizza the same way.
2009 The Big Sur Bakery, LLC