Oven-Baked Pizza

• 3/4 cup warm (110F) water, or more if needed
• 1 1/4 teaspoons active dry yeast
• 2 tablespoons extra virgin olive oil, plus more for the bowl and brushing the pizza
• 2 cups bread flour, plus more for kneading
• 2 teaspoons kosher salt
• 1/3 pound double-smoked bacon, sliced crosswise into 1/4-inch pieces
• Caramelized Onions (page 154)
• 1/4 pound Gruyere cheese, grated (about 1 cup)
• 1/4 cup creme fraiche
• Parsley-Garlic Oil (recipe follows)
• Fresh flat-leaf parsley leaves, for garnish
• Finely grated lemon zest, for garnish
• 1/2 cup canola oil
• 2 cloves garlic, thinly sliced
• 1 cup packed fresh flat-leaf parsley leaves
• Kosher salt and freshly ground black pepper
• (Makes about 1 cup oil and toasted garlic chips)

1. To make the pizza dough, measure 1/4 cup of the warm water into a 2-cup measuring cup.
2. Sprinkle in the yeast and let stand until the yeast dissolves and foams, about 5 minutes.
3. Add the remaining 1/2 cup warm water and the olive oil.
4. Pulse the flour and salt in a food processor to combine.
5. Add the yeast mixture and pulse to combine.
6. If the dough does not readily form into a ball, add another tablespoon or two of warm water and pulse until a ball forms.
7. Process until the dough is smooth and satiny, about 30 seconds longer.
8. Turn the dough onto a lightly floured work surface.
9. Knead by hand with a few strokes to form a smooth, round ball.
10. Put the dough into a large oiled bowl and cover the bowl with a clean dish towel.
11. Let rise until doubled in size, about 1 1/2 hours.
12. In a medium saute pan over medium heat, cook the bacon, stirring occasionally, until golden brown and crisp, about 8 minutes.
13. Transfer with a slotted spoon to a plate lined with paper towels.
14. Preheat the oven to 450F at least 30 minutes before baking the pizza.
15. Line 2 rimmed baking sheets with parchment paper.
16. Turn out the dough onto a lightly floured work surface and divide the dough in half.
17. Form each piece into a ball and cover with a damp cloth.
18. Working with one piece of dough at a time, shape the dough on top of the parchment-lined baking sheets into rectangles about 14 x 7 x 1/4 inch thick.
19. Lightly prick the surface with a fork and brush each with 1 tablespoon olive oil.
20. Bake the pizzas one at a time on the bottom rack of the oven until light golden brown, about 6 minutes.
21. Divide the onions and cheese over the top of each pizza.
22. Return the pizzas to the oven and bake until the cheese has melted, about 3 minutes.
23. To serve, drizzle with the creme fraiche and some parsley-garlic oil.
24. Top with the bacon, garlic chips, parsley leaves, and lemon zest.
25. Heat the oil over medium-low heat.
26. Add the garlic and cook until light golden brown, 3 to 4 minutes.
27. Transfer the garlic with a slotted spoon to a plate lined with paper towels.
28. Let the oil cool.
29. Process the garlic oil and parsley in a blender until smooth.
30. Season with salt and pepper.

water, active dry yeast, extra virgin olive oil, bread flour, kosher salt, bacon, onions, gruyere cheese, creme fraiche, parsleygarlic oil, parsley, lemon zest, canola oil, garlic, parsley, kosher salt, oil

Taken from www.epicurious.com/recipes/food/views/oven-baked-pizza-382785 (may not work)