OVEN-BAKED PIZZA

Oven-Baked Pizza image

Yield makes 2 (14-inch) pizzas; serves 4 as an appetizer or 2 as a main course

Number Of Ingredients 20

Ingredients

Pizza Dough
3/4 cup warm (110°F) water, or more if needed
1 1/4 teaspoons active dry yeast
2 tablespoons extra virgin olive oil, plus more for the bowl and brushing the pizza
2 cups bread flour, plus more for kneading
2 teaspoons kosher salt
Toppings
1/3 pound double-smoked bacon, sliced crosswise into 1/4-inch pieces
Caramelized Onions (page 154)
1/4 pound Gruyère cheese, grated (about 1 cup)
1/4 cup crème fraîche
Parsley-Garlic Oil (recipe follows)
Fresh flat-leaf parsley leaves, for garnish
Finely grated lemon zest, for garnish
Parsley-Garlic Oil
1/2 cup canola oil
2 cloves garlic, thinly sliced
1 cup packed fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
(Makes about 1 cup oil and toasted garlic chips)

Steps:

To make the pizza dough, measure 1/4 cup of the warm water into a 2-cup measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and foams, about 5 minutes. Add the remaining 1/2 cup warm water and the olive oil.
Pulse the flour and salt in a food processor to combine. Add the yeast mixture and pulse to combine. If the dough does not readily form into a ball, add another tablespoon or two of warm water and pulse until a ball forms. Process until the dough is smooth and satiny, about 30 seconds longer.
Turn the dough onto a lightly floured work surface. Knead by hand with a few strokes to form a smooth, round ball. Put the dough into a large oiled bowl and cover the bowl with a clean dish towel. Let rise until doubled in size, about 1 1/2 hours.
In a medium sauté pan over medium heat, cook the bacon, stirring occasionally, until golden brown and crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
Preheat the oven to 450°F at least 30 minutes before baking the pizza. Line 2 rimmed baking sheets with parchment paper.
Turn out the dough onto a lightly floured work surface and divide the dough in half. Form each piece into a ball and cover with a damp cloth. Working with one piece of dough at a time, shape the dough on top of the parchment-lined baking sheets into rectangles about 14 x 7 x 1/4 inch thick. Lightly prick the surface with a fork and brush each with 1 tablespoon olive oil.
Bake the pizzas one at a time on the bottom rack of the oven until light golden brown, about 6 minutes. Divide the onions and cheese over the top of each pizza. Return the pizzas to the oven and bake until the cheese has melted, about 3 minutes.
To serve, drizzle with the crème fraîche and some parsley-garlic oil. Top with the bacon, garlic chips, parsley leaves, and lemon zest.
Parsley-Garlic Oil
Heat the oil over medium-low heat. Add the garlic and cook until light golden brown, 3 to 4 minutes. Transfer the garlic with a slotted spoon to a plate lined with paper towels. Let the oil cool.
Process the garlic oil and parsley in a blender until smooth. Season with salt and pepper.