'Piggy Got Smoked' Bacon Pizza

By: Gozney

5 pounds of bacon on one pizza? Try Tony Boloney's gluttonous ‘Little Piggy got smoked’ bacon pizza, complete with ranch dressing.

Recommended Oven: Dome, Arc XL, Arc, Tread, Roccbox
Prep Time: 72 hours (includes fermentation)
Cook Time: 2 hours

Ingredients

Serves: 4

For the dough

1.36 kg unbleached, unbromated flour
925 ml water, warm
900 g rendered bacon fat, warm
450 g sea salt
450 ml extra virgin olive oil
85 g fresh baker’s yeast
Optional, 900 g poolish, made from equal parts old dough and water

For the sauce

2.55 kg Jersey crushed tomatoes
450 g pecorino cheese, including rind
450 g Italian butter cream (panna)
A generous pinch of cracked black pepper
A generous pinch of sea salt
8 whole garlic cloves, fried until golden
A generous pinch of Sicilian dried oregano
16 caramelised cipollini onions
28 g Sicilian smoked dried chilli
450 ml extra virgin olive oil
60 ml warm bacon fat
8 fresh basil leaves
1 cup chopped smoked bacon

For the bacon grease ranch

120 ml olive oil
2 egg yolks
60 ml buttermilk fat
2 tbsp ghee, melted
1 tbsp dried dill
2 tbsp white vinegar
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
60 ml rendered bacon fat, warm

For assembly

1 dough ball, 280 g
A mix of flour and breadcrumbs, for dusting
85 g sauce
55 g scamorza cheese
55 g fresh smoked mozzarella
55 g smoked scamorza cheese
½ kg high-quality smoked bacon, cooked until crisp
Bacon grease ranch, for drizzling
Crispy bacon bits, to finish

For the dough

3lbs unbleached, unbromated flour
31.2 fl oz water, warm
32 oz rendered bacon fat, warm
16 oz sea salt
16 oz extra virgin olive oil
3 oz fresh baker’s yeast
Optional, 32 oz poolish, made from equal parts old dough and water

For the sauce

90 oz Jersey crushed tomatoes
1 lb pecorino cheese, including rind
16 oz Italian butter cream (panna)
A generous pinch of cracked black pepper
A generous pinch of sea salt
8 whole garlic cloves, fried until golden
A generous pinch of Sicilian dried oregano
16 caramelised cipollini onions
1 oz Sicilian smoked dried chilli
16 oz extra virgin olive oil
¼ cup warm bacon fat
8 fresh basil leaves
1 cup chopped smoked bacon

For the bacon grease ranch

½ cup olive oil
2 egg yolks
¼ cup buttermilk fat
2 tbsp ghee, melted
1 tbsp dried dill
2 tbsp white vinegar
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
¼ cup rendered bacon fat, warm

For assembly

1 dough ball, 10 oz
A mix of flour and breadcrumbs, for dusting
3 oz sauce
2 oz scamorza cheese
2 oz fresh smoked mozzarella
2 oz smoked scamorza cheese
1 lb high-quality smoked bacon, cooked until crisp
Bacon grease ranch, for drizzling
Crispy bacon bits, to finish

Equipment Needed

Dome
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Instructions

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Step 1

To prepare the dough, add the flour, water, bacon fat, sea salt, olive oil and yeast to a stand mixer. Mix for 8 minutes until a smooth dough forms. For extra flavour, mix in poolish before bulk fermentation if using.

Step 2

To bulk ferment, cover and leave the dough at room temperature overnight. To cold ferment, divide into 280 g / 10 oz dough balls and refrigerate for 48 hours.

Step 3

Heat the Gozney to 430°C / 800°F. Let the fire burn down fully and push the embers to the side. You’re aiming for radiant heat, not flame. Close the air vent and door to help stabilise temp. If using gas switch to low flame and use your built-in thermometer to maintain a steady 110–150°C / 230–300°F. To make the sauce, add the crushed tomatoes, pecorino, butter cream, black pepper, sea salt, fried garlic, dried oregano, caramelised onions, chilli and olive oil to a large pot. Cover and cook low and slow for 2 hours, stirring to ensuring it is not catching.

Step 4

To finish the sauce, stir in the bacon fat, basil and chopped bacon once the sauce has cooked and cooled slightly.

Step 5

To make the bacon grease ranch, combine olive oil, egg yolks, buttermilk fat, ghee, dried dill, white vinegar, salt, pepper, garlic powder, onion powder and rendered bacon fat. Blend until smooth and creamy.

Step 6

Next, stretch one dough ball on a surface dusted with flour and breadcrumbs.

Step 7

To top, spread some sauce across the base, then add scamorza, smoked mozzarella and smoked scamorza evenly over the surface.

Step 8

To bake, lay a full bacon blanket over the top, making sure there are no gaps. Place into the Gozney and cook for 1-2 minutes, turning as needed until the crust is puffed and charred, and the bacon is crisped to perfection.

Step 9

To finish, let the pizza rest on a wire rack. Drizzle with bacon grease ranch and scatter over crispy bacon bits. Serve hot, with plenty of napkins. Beef bacon works just as well if preferred.