Bacon Sausage Pizza

Taste: Savory; Method: Baked; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Bacon Sausage Pizza

Dissolve dry yeast in warm water, pour into high-gluten flour, add granulated sugar and water to knead the dough. Knead and beat the dough until it becomes elastic, then add olive oil and butter (soften the butter at room temperature with the warmth of your hands), continue kneading until the dough can be stretched into a thin film without breaking.

Prepare for fermentation. Shape the dough into a round ball and place it in a container, cover with plastic wrap. In winter, create a warm and humid environment for fermentation. Pour warm water in a pot (should feel slightly hot to the touch), place the steamer and the bowl of dough in the pot, cover with a lid and let it ferment. You can add hot water to the pot to maintain the temperature, ferment until it doubles in size (about 45 minutes).

While waiting for fermentation, prepare other ingredients. Slice the mushrooms, shred the onions, mix with a drop of olive oil, a little salt, and black pepper. Tear the bacon into small pieces.

Grease your hands, deflate the fermented dough, and roll it out with a rolling pin into a circle slightly larger than the baking pan. Grease the baking pan, place the dough in it, and pinch the edges to form a thick crust. Preheat the oven to 150 degrees Celsius for 1 minute, place the baking pan inside without heating for 10 minutes, then remove the slightly inflated crust and poke some holes with a fork.

Start layering the toppings in the following order: spread a layer of tomato sauce on the crust, add a layer of cheese, a layer of mushrooms and onions, a layer of bacon, a layer of sausage, and finally another layer of cheese.

Preheat the oven to 200 degrees Celsius, bake on the middle-lower rack for 15-20 minutes.

Slice and enjoy your delicious pizza!