Carbonara (Breakfast) Pizza
To make this pizza dough, Olsson used only 4 ingredients: Italian 00 pizza flour, yeast, water and salt – anything more only brings the quality down.
Ingredients
- 2-2 ⅓ cups Italian 00 pizza flour
- 1 packet yeast
- ¾ cup water, warm
- ¾ teaspoon salt
- 2 Tablespoons olive oil
- 1/8 cup pancetta cooked
- 1/4 cup Parmesan cheese grated
- 1/4 cup asparagus, zuchhini, spring onion, squash thinly sliced
- 1 egg
Instructions
- Combine all ingredients in mixer with mixer paddle on low for about 4-5 minutes (or stir in large bowl with large wooden spoon).
- Change to dough hook, and knead on low speed for 4-5 minutes, until elastic ball forms and beings to pull away from the sides of the bowl.
- Cover with saran wrap and let it rise in the fridge for 24 hours.
- When ready to make the pizza, place dough on counter for 30 minutes.
- Turn the oven on the highest heat setting, and place a cast-iron skillet upside down in your oven.
- Then stretch it by hand, until it reaches about 8-10 inches (or the size of your skillet). Spread olive oil across the top, then add salt and pepper, Parmesan cheese, pancetta and vegetables.
- Crack an egg in the middle and slide it into an 800-degree pizza oven for 4-7 minutes. If using a conventional oven, place it on top of the cast iron skillet for 10-12 minutes. Turn the pizza halfway through and take it out when dough looks done.