Breakfast Pizza
For the Pizza Dough (credit to NYT Cooking)
1 Cup + 1 Tbsp 00 flour (superfine baking flour, can be ordered on Amazon or subbed for regular flour without too much diaster)
1 Cup + 1 Tbsp all-purpose flour
1 tsp fine sea salt
¾ tsp active dry yeast
1 tsp extra virgin olive oil
For the Ricotta (credit to NYT Cooking)
1 quart whole milk
½ cup heavy cream
¼ cup plain whole yogurt
1 ½ tsp lemon juice
½ tsp kosher salt
For the Toppings
4-6 slices thick-cut bacon, cooked to your preference and sliced into bite-sized pieces
1 clove garlic, minced
½ tsp sea salt
1 ½ cups shredded fresh mozzarella
1/8 tsp red pepper flakes
3 Tbsp grated parmesan
2-3 large eggs, cold
Flaky sea salt, for serving
Extra virgin olive oil, for serving
For the Pizza Dough
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
For the Ricotta
Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
For the Pizza
Heat the oven to 5000 degrees, and arrange racks in top and bottom thirds. Place a pizza stone on the top rack. In a small bowl, stir together ricotta, garlic and salt.
On a rimmed baking sheet, stretch dough into an 11-inch circle, about 1/8-inch thick. Spread Ricotta around, leaving chunks and dollops all over. Sprinkle with half of the mozzarella, then top with bacon and red pepper flakes. Sprinkle with the rest of the mozzarella and the parmesan.
Place baking sheet on top of pizza stone, and bake for 4 minutes. (Edges of dough should be cooked but not browned.) Remove from oven; use the back of a large spoon to make 2 divots on either side of pizza, and crack eggs into the divots. Return to oven and bake until egg whites are almost but not quite set, about 4 minutes. Set oven to broil, and broil until crust is charred and eggs are cooked but yolks are runny, 30 seconds to 1 minute. (If your broiler is in a separate drawer, transfer baking sheet to your broiler drawer and broil to finish cooking the eggs and brown the crust.)
Slide pizza onto a cutting board. Top with more basil, flaky sea salt and more red pepper flakes. Drizzle with oil and serve immediately.
