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Neapolitan Pizza with Smoked Bacon

Name: Neapolitan Pizza with Smoked Bacon
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 1/2 cups warm water; 1 tsp salt; 3 1/2 cups bread flour; 1 tsp active dry yeast; 2 tbsp olive oil; 12 oz fresh mozzarella, sliced; 8 oz smoked bacon, cooked and crumbled; 1/4 cup grated Pecorino Romano; Fresh oregano for garnish

A Neapolitan-style pizza with a soft, chewy crust and smoked bacon topping for added depth of flavor.

50 minutes4 servings

Method

Dissolve yeast in warm water. Add salt, flour, and olive oil to form a soft dough. Knead 10 minutes.
Let dough rise in a greased bowl 1 1/2 hours until puffed.
Preheat oven to 500°F (260°C) with a pizza peel or baking sheet.
Punch down dough, divide into 4 portions, and stretch into rounds.
Top with mozzarella, smoked bacon, Pecorino, and oregano before baking 12-15 minutes.

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