1tablespoonolive oilplus additional for coating bowl
5cupswater
⅓cupbaking soda
For the toppings:
1potatopeeled and very thinly sliced
1teaspoonsalt
1 ½tablespoonolive oilapprox.
3teaspoonminced garlic
3slicesbaconcooked and crumbled
10-12fresh basil leaveschopped
¼cupParmesan cheeseor to taste
Olive oilfor drizzling
Instructions
Add flour, sugar, yeast, and salt to a mixing bowl and stir to combine. You may also use a stand mixer. Pour in ¾ cup warm water and 1 tablespoon olive oil while stirring (or while the stand mixer is running), until dough becomes cohesive. If dough is too crumbly and dry, add additional warm water about 1 tablespoon at a time until dough reaches the desired consistency. If dough is too wet, add extra flour a small amount at a time.
Work dough into a ball and turn out onto a work surface that has been dusted with flour. Lightly knead the dough, then add to a clean bowl that has been coated with olive oil. Cover, and let dough rise in a warm area for about one hour.
Once dough has doubled in size, turn out dough and divide into two equally-sized, round portions.
In a large saucepan, add 5 cups of water and ⅓ cup baking soda and stir to combine. Bring mixture to a boil. Dunk one dough section in boiling water mixture , flipping after 15-20 seconds and allowing the other side to boil for another 15-20 seconds. Remove dough from water and allow to drain and cool on a wire rack for a minute or two.
Grease a 9" round baking pan with olive oil or cooking spray and add the dough portion to it, pressing dough evenly along bottom of baking pan.
Peel and thinly slice potato, sprinkle 1 teaspoon of salt over slices, and let slices sit while you prepare the rest of the toppings.
Preheat oven to 475°F. Over top of the pizza dough, brush about 1 ½ tablespoon of olive oil. Add minced garlic and spread evenly over dough surface. Sprinkle bacon crumbles and basil, then arrange potato slices in as close to a single layer as you can over the pizza surface, then drizzle some olive oil over potato slices. Sprinkle Parmesan cheese over top of potatoes.
Bake pizza for approx. 15-20 minutes, until the Parmesan and potato edges brown, and the crust has firmed.
Notes
Crust recipe yields enough dough for two pizzas cooked in a 9" round baking pan. If only cooking one, you can wrap one in plastic wrap and freeze.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.