Ingredients
3 c. flour
1 pkg. dry yeast
1/2 c. milk
1/2 c. water
1 tsp. salt
4 eggs
1/3 c. butter
2 lb. onions
4 1/2 oz. (2/3 c.) bacon
1 2/3 c. sour cream
1 tsp. ground caraway seed
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Make dough from first four ingredients and 1/2 teaspoon salt, 1/4 cup butter and 2 eggs. Mix all ingredients together at one time. Let set 30 minutes. Cut bacon into small pieces and saute in 1/8 cup butter. Cut onions into thin slices. Add to bacon, simmering until golden. Let cool. Roll out crust (dough will be sticky, use flour as needed). Place on a large greased cookie sheet. Flute edges. Spoon 1/2 cup sour cream over entire crust. Mix remaining sour cream, 1/2 teaspoon salt, caraway seed and 2 eggs. Spoon onion mixture over the sour cream and top with the sour cream and egg mixture. Bake in a preheated oven at 450° for 35 minutes or until golden brown. Cut and serve warm. Very traditional in our area in the Fall.
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Seal out syn-propanethial-S-oxide — tear-free onion prep
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings