Family Cookout Inspired Meat Lovers Pizza

Biga

Ingredients:
7/8 cup flour
¼ cup water
Pinch instant dry yeast

Directions:

Combine ingredients to dough like consistency and allow to rest at room temperature for 12-16 hours. Roast 1 large potato. Allow to cool and dice into cubes. Set aside and incorporate the potatoes in the dough.

Dough

Ingredients:
33/8 cups flour
1¼ cups water
½ tablespoon salt
1¼ teaspoons instant dry yeast
2 tablespoons olive oil
“Biga" from previous day (see above)
Optional: Roasted and cubed potatoes

Directions:

Combine biga and water. Loosen the biga by hand or with a whisk. Add all ingredients to the mixing bowl except the olive oil. Incorporate the water into the other ingredients. Turn out onto table and knead using stretch and fold methodfor five minutes and then let rest for five minutes in a covered bowl. Repeat process. Repeat process with the addition of olive oil and finely chopped roasted potatoes. Let rest for one hour. Gently deflate and stretch and fold one time.Let rest for one hour. Divide dough into preferred sized for a single pizza crust. Allow to rest for twenty minutes or refrigerate for up to sixteen hours. When the dough is sufficiently relaxed rotate and stretch the dough to form pizzacrust.Place dough onto pizza peel sprinkled with semolina flour or corn meal. Place toppings of your choice. Preheat a pizza stone and set your home oven to maximum temperature. Slide the pizza onto the hot pizza stone and remove when ready

Family Cookout Inspired Meat Lovers Pizza

Ingredients:
2-3 tablespoons olive oil (in stages)
3-4 thin slices of your favorite meat (rib eye)
2-3 slices thick cut bacon, cubed
1 cup shredded cheddar cheese
1 teaspoon rosemary, finely minced
1 teaspoon thyme finely minced
Salt and pepper to taste

Directions:

Preheat oven to 500oF. Heat olive oil in an oven safe nonstick pan. When the dough is spread or rolled out, place in the skillet over the hot oil. Spread the cheddar cheese over the dough. Spread the thin slices of meat and cubed baconon top of the cheese. Season with a dusting of the rosemary, thyme and a few pinches of salt and pepper. After cooking on the stove for about 1-2 minutes, put the whole pan into the oven for about 10-12 minutes. Use hot pads to remove thepan, and using an offset or fish spatula, carefully remove the pie onto a surface to cool before cutting and serving.