Webisode, Part Two: The Bacon and Egg Pizza
I’m back with Part Two of the dough making demo as well as the Bacon and Egg Pizza that we made with the dough during the Forno Bravo Wood-Fired Oven Expo in Salinas, CA. If you haven’t watched Part One, scroll down to the previous posting. Note, this is a very basic Neapolitan-style dough, with no sugar or oil added. However, in the recipe posted here, you will see more details. Also, you do have the option of adding 1 tablespoon of sugar or honey and 2 tablespoons of olive oil to the dough. I recommend this option if baking in a home oven that doesn’t reach the higher temperature range of a wood-fired oven, as it will promote browning and tenderness during the longer oven time in a home oven. So, depending on your situation, feel free to use either variation. Most important, though: you will have a great pizza either way!
Keep checking back here for more postings. Till then, may your pizzas all be perfect!
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