Ingredients: -7 cups bread flour
-6 teaspoons kosher salt
-3 cups lukewarm water (95-100 degrees Fahrenheit)
-6 teaspoons sugar
-6 teaspoons dry yeast
-6 tablespoons extra virgin olive oil
Procedure
Whisk flour and salt in medium bowl to blend. Combine lukewarm water and sugar in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over warm water and let stand until mixture is foamy, about 15 minutes. Add olive oil to yeast mixture; beat until blended. Add flour mixture and beat until soft, very sticky dough forms.
Using rubber spatula, scrape dough out onto generously floured work surface and knead until dough is smooth, adding more flour by tablespoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Gather dough together and place in oiled bowl; brush dough lightly with olive oil. Cover bowl with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Line a baking pan with parchment paper. Turn dough out onto surface without any flour. Divide dough into 5 ounce pieces. Roll each piece into ball. Cover with plastic wrap and let rest on floured work surface 15 minutes. Using fingers, press dimples into each ball, then with a lightly floured rolling pin, roll out into 10-12 inch round or oval shaped pizza.
For the Béchamel Sauce
Ingredients:
-.50 pound unsalted butter
-.50 pound all-purpose flour
-.50 each onion1 each bay leaf2 each cloves
-.50 gallon milk
Procedure
Melt butter in a heavy-bottomed saucepot. Slowly add flour while stirring with a whisk. Let roux cook for about 2 minutes while stirring constantly. Add the milk slowly while whisking to avoid clumping of the roux.
Bring sauce to a simmer over very low heat and add onion, bay leaf, and clove. Let cook very slowly over very low heat for 1 hour while stirring once every 5 minutes. (If heat is too high, the sauce will burn. If you notice it starting to scorch, switch pans.) Pass sauce through a fine strainer and season with salt.
Assembly for one pizza
Ingredients:
-as needed flour-corneal mixture,
-equal parts2 ounces Béchamel cream sauce
-4 ounces mushrooms (fresh chanterelles, morels and porcinis suggested but any will do)
-2 ounces thinly sliced bacon, cut into 1-inch piecesas needed
shaved Parmesan Reggiano cheese
-6 leaves fresh basil
-1 egg
-to taste salt
-1 ounce extra virgin olive oil
Procedure
Sprinkle table with a mixture of flour and cornmeal. Lay pizza dough over floured surface. Spoon béchamel sauce over pizza dough leaving a .25- inch rim un-sauced for the crust. Top with mushrooms and bacon spread out evenly, but leave an empty area in the middle for the egg.
Crack 1 egg into middle of the pizza. Sprinkle pizza lightly with kosher salt and drizzle entire pizza with extra virgin olive oil. Using pizza paddle, place into 450 degree Fahrenheit pizza oven and cook until crust is golden brown. By then the bacon should be crispy and the egg should be cooked over easy. While pizza is still hot, top with fresh basil and shaved Parmesan Reggiano cheese.
Serving tip: Ceramic Portuguese individual Pizza dish for a cool modern way to eat pizza.
photo Courtesy Finest Linens and Things
