IngredientsMakes 2, 8-inch Pizzas
- 1 cup bread flour
- 1 cup cake flour
- 1 tablespoon olive oil
- ½ tablespoon sugar
- ½ tablespoon salt
- ½ tablespoon instant yeast
- ½ cup sour cream
- ¼ cup crème fraîche
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg
- 4 pieces bacon, cut into ½” slices
- 1/2 onion, peeled and sliced very thin
- Salt and pepper
- Optional: 1 cup Gruyere cheese, grated
Dissolve the yeast in 2/3 cup warm water, and stir until dissolved.
Place both flours, ½ tablespoon salt, sugar, and olive oil in the bowl of a stand mixer. Using the dough hook attachment mix for 30 seconds. Let the mixer continue to run and gradually add yeast mixture.
Continue mixing the dough until it comes together, dough will be sticky. Remove from mixer to a well floured surface and knead by hand to form into a disc. Wrap with plastic wrap and refrigerate anywhere from 1 hour up to 12 hours.
Preheat oven to 450° F.
In a skillet, cook the bacon until most of the fat has been rendered, but not yet crispy. Leaving the fat in the pan, remove the bacon and drain on paper towels.
To same pan, add sliced onions and ½ cup water. Cover, and let cook until tender, 5-7 minutes. Turn off heat, leave covered, and set aside until needed.
In small mixing bowl, combine sour cream, crème fraîche, ½ teaspoon salt, ¼ teaspoon black pepper and 1 egg. Season with salt and pepper and whisk until smooth and well combined. Cover and refrigerate until needed.
Remove dough from fridge, and place on well floured surface. Divide dough in half, and work with 1 piece at a time. Roll into a 9″ to 10″ circle, starting from the middle and rolling outward in each direction until very thin.
Repeat with both halves, and place rolled out dough on greased baking sheet or pizza stone.
Spread sour cream mixture evenly over both pizza crusts and sprinkle bacon and onions on top. Season with salt and pepper.
Optional: Sprinkle shredded Gruyere cheese over pizza.
Bake 15-18 minutes or until crust is lightly browned.