Bacon-Bacon Pizza

To prepare the dough, add the flour, water, bacon fat, sea salt, olive oil and yeast to a stand mixer. Mix for 8 minutes until a smooth dough forms. For extra flavour, mix in poolish before bulk fermentation if using.

To bulk ferment, cover and leave the dough at room temperature overnight. To cold ferment, divide into 280 g / 10 oz dough balls and refrigerate for 48 hours.

Heat the Gozney to 430°C / 800°F. Let the fire burn down fully and push the embers to the side. You’re aiming for radiant heat, not flame. Close the air vent and door to help stabilise temp. If using gas switch to low flame and use your built-in thermometer to maintain a steady 110–150°C / 230–300°F.

To make the sauce, add the crushed tomatoes, pecorino, butter cream, black pepper, sea salt, fried garlic, dried oregano, caramelised onions, chilli and olive oil to a large pot. Cover and cook low and slow for 2 hours, stirring to ensuring it is not catching.

To finish the sauce, stir in the bacon fat, basil and chopped bacon once the sauce has cooked and cooled slightly.

To make the bacon grease ranch, combine olive oil, egg yolks, buttermilk fat, ghee, dried dill, white vinegar, salt, pepper, garlic powder, onion powder and rendered bacon fat. Blend until smooth and creamy.

Next, stretch one dough ball on a surface dusted with flour and breadcrumbs. To top, spread some sauce across the base, then add scamorza, smoked mozzarella and smoked scamorza evenly over the surface.

To bake, lay a full bacon blanket over the top, making sure there are no gaps. Place into the Gozney and cook for 1-2 minutes, turning as needed until the crust is puffed and charred, and the bacon is crisped to perfection.

To finish, let the pizza rest on a wire rack. Drizzle with bacon grease ranch and scatter over crispy bacon bits. Serve hot, with plenty of napkins. Beef bacon works just as well if preferred.