Now that you know how to make fresh pizza dough, it is time to bring the most flavor out of your toppings.
This week we will start with bacon. Thick sliced hickory smoked bacon is already a topping of choice. But once sautéed in a wood fired brick oven, it will be a pure explosion of flavors.
The process is simple:
- Slice the bacon into 1/2″ pieces and place in a cast iron pan.
- Place the pan directly on the hot oven floor with a good flame rolling across the dome (this will allow the bacon to caramelize).
- Stir every couple of minutes to ensure all the pieces are evenly cooked. Note: You may need to drain off some of the fat about halfway through cooking to make sure it “fries” in its own fat.
That’s it! Just a few pieces of that bacon will make your pizza, pasta, or casserole something your friends and family will never forget.
Bon apéttit!
Antoine Cantarel
