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Pizza dough:
In a small saucepan, bring milk, rosemary, salt and oil to a simmer. While it's simmering, measure out your flour into a large mixing bowl and make a hollow in the center of the flour. Once simmered, pour milk into the hollow in the flour, and slowly begin incorporating the flour. The mixture will look curdled - you keep mixing it until the ingredients are completely combined and look like a ready-to-go dough.
Now add the eggs. It will be harder to incorporate the eggs - keep working the dough (usually I combine folding with a spatula and mixing with a wisk). It will look very wet and very curdled after a little while. No worries. Now add the cheese. Mix, mix, mix!
Once the cheese is incorporated, you should have a sticky-looking, stretchy dough. You may want to add up to 1/2 cup more flour throughout the process, to make the dough a little easier to work with.
Now, with wet hands, divide the dough into sections. I usually have enough for 3 pizzas. The leftover dough can be floured, wrapped in parchment, and put in the freezer (or if you wan pizza again tomorrow, the refrigerator).
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Peel, core, and spiral-slice apples in seconds — pie prep
Seal out syn-propanethial-S-oxide — tear-free onion prep
Wooden pizza peel — flour-coated launch into oven or pizza stone
Let the dough sit out while you prep the toppings. For the toppings:
Cook up that bacon, darlin'. You know how to cook bacon, right? DO NOT toss out your bacon fat - leave it right there in the pan. Slice and dice all your ingredients the way they ought to be while it's cooking. Once the bacon is done, set it aside to cool. In the same pan, still full of bacon fat, combine your apples, onions and garlic. Sometimes I add some fresh rosemary, too. Mixing occasionally, cook your apples and onions until they start to look golden brown and the apples are soft - but not so soft that they mush when you mix them. When they're done, turn off the heat but leave them in the pan for now. Don't forget to chop up that bacon - however large or small you like it. This part is about texture. Preheat your oven to 350° now. If you have some parchment, lay out a piece on your c