Grandma-Style Pizza with Amatriciana Flavors

Info

• Preparation and cooking: 1 hour 40 minutes
• Total time: 13 hours 55 minutes (including rising)
• Makes 2 pizzas

Ingredients

For the Dough

• 1000 g bread flour (King Arthur recommended)
• 8 g malt powder
• 660 g ice water
• 150 g levain (from sourdough starter)
• 30 g sea salt
• 30 g extra-virgin olive oil

For the Sauce

• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion (about 1/2 medium onion)
• 1/4 cup finely diced guanciale or prosciutto ends
• 1 tbsp garlic, sliced paper-thin (about 2 cloves)
• 2 tsp salt
• 1 1/2 tsp ground black pepper
• 1/2 tsp red pepper flakes
• 3 cups 7/11 tomatoes (or other crushed tomatoes)
• 2 tbsp tomato paste (such as Super Dolce)
• 1/2 cup heavy cream

For the Roasted Sweet Onions

• 2 yellow onions, thinly sliced
• 2 tbsp olive oil

For Assembling the Pizza

• 6 tbsp extra-virgin olive oil
• 2 tbsp sesame seeds
• 16 slices bacon
• 14 slices whole milk mozzarella
• 2 tbsp grated Pecorino-Romano
• 1 tbsp chile oil
• 12 basil leaves

Instructions

Make the Dough

1. In a stand mixer fitted with the hook, combine the flour, malt, and 600 g of the ice water. Mix for 3 minutes. Add the levain and mix until fully incorporated, about 8 minutes more. Let the dough rest for 20 minutes.
2. Add the salt and the remaining 60 g ice water; mix for 8 minutes. Then add the olive oil and mix for another 3 minutes.
3. Allow the dough to rise at room temperature for 1 hour. Divide it into two equal portions and shape each into a ball.
4. Refrigerate the dough balls overnight to rise slowly.

Prepare the Sauce

1. In a medium saucepan, warm the olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
2. Stir in the prosciutto and garlic; cook for 4 minutes. Add the salt, black pepper, and red pepper flakes and cook for 1 minute. Add the crushed tomatoes and tomato paste and cook for 2 minutes. Whisk in the heavy cream and cook for 2 more minutes. Remove from the heat and let cool.

Roast the Sweet Onions

1. Preheat the oven to 400°F (200°C).
2. On a sheet pan, toss the sliced onions with the oil. Roast, stirring every 5 minutes, until caramelized, about 20 minutes. Let cool.

Assemble and Bake the Pizza

1. Preheat the oven to 600°F (315°C), or as high as it will go.
2. Coat a grandma pizza pan or half-sheet pan with 2 tablespoons of the olive oil. Sprinkle with the sesame seeds.
3. On a clean surface, stretch one dough ball into a square by pulling at the corners until it is roughly the size of the pan. Transfer gently to the pan. Drizzle 1 tablespoon of oil over the dough and rub it in, gently coaxing the dough into the corners. Repeat with the second dough ball. Let the dough rise in the pans in a warm spot for 2 hours.
4. While the dough rises, cook the bacon in a skillet for 6 minutes; set aside.
5. Parbake the crust until lightly golden, about 8 minutes.
6. Remove from the oven and spread half the mozzarella evenly over the crust, reaching the edges. Spoon half the sauce in stripes over the cheese. Scatter half the roasted onions over the sauce, then layer half the bacon on top. Bake until the cheese around the edges and the bacon are crispy, about 15 minutes.
7. Slide the pizza out of the pan and return it to the oven directly on a stone to crisp the bottom, about 3 minutes. Sprinkle with half the Pecorino, drizzle with half the chile oil, and distribute half the basil leaves. Repeat the process with the remaining dough and toppings.