INGREDIENTS

• For the Pizza Dough: (you can always use frozen white bread dough to save time)
• 1 1/2 c. warm water
• 1 package of active dry yeast
• 3 3/4 c. bread flour
• 2 Tbsp. olive oil
• 2 tsp. salt
• 1 tsp. sugar

Pizza:

• 2 tsp olive oil
• 2/3 c. pizza sauce
• 1/4 cup firm mozzarella cheese, grated
• 2 oz soft mozzarella cheese, separated into small clumps
• 1/8 cup parmesan cheese, grated
• Kentucky Legend Canadian Bacon

DIRECTIONS

For the pizza dough:

1. Place the warm water in a large bowl or a stand mixer. Sprinkle the yeast over the warm water and let it sit for about 5 minutes. If the yeast hasn’t dissolved after 5 minutes, give the bowl a quick stir.
2. Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed. Replace the mixing paddle with the dough hook after about a minute.
3. Knead the dough on low for 7-10 minutes, or until tacky to the touch.
4. To let the dough rise, spread a thin layer of olive oil over the inside of a large bowl. Place the dough in the bowl, and roll around so the dough gets coated with the olive oil. Cover in plastic wrap.
5. For a slow fermentation, place the dough in the fridge for 24 hours. For a quick fermentation, place the dough in a warm location for 1 1/2 hours.

For the Pizza:

1. Preheat the oven to 475 degrees F.
2. Split the dough into 2 balls. Cover with plastic again and let it sit for 15 minutes or up to 2 hours.
3. Take one ball of dough and flatten it with your hands on a lightly floured surface. Starting in the center and working outwards, turn and stretch the dough to your desired size & thinness. Watch out for holes! Tip: if you need to let the dough rest every 5 minutes or so to get it to stretch, do so.
4. Brush the dough with a little olive oil before you pour 1/3 c. pizza sauce over the crust. Sprinkle with cheese and top with Canadian bacon!
5. Bake pizza for 10-15 minutes or until the crust has browned, and the cheese is melted.
6. Enjoy!