Bacon and eggs get a fancy-pants upgrade

Recipe by Extra Crispy


Credit: Photo by Sara Remington

Recipe Summary test

One 13-inch pizza (6 slices); 28 ounces dough; 90 grams of Rye Poolish

Tony Gemignani, owner of San Francisco's Tony's Pizza Napoletana, twelve-time World Pizza Champion, and author of The Pizza Bible, fires up a pie that takes bacon and eggs to a whole new level. His guanciale and quail egg pizza recipe is inspired by the flavors of America's West Coast and California, where the bacon becomes rich, flavorful guanciale (bacon made from hog cheeks or jowls) and the eggs come from the state's official bird. The multigrain pizza dough is made with white flour, whole wheat flour, and a hint of rye in the poolish starter. The combination of grains gives the pizza a slightly nutty flavor that pairs particularly well with these sweet and savory toppings. Throw in some potatoes, and you've got a whole brunch on a pizza.

Excerpted with permission from The Pizza Bible by Tony Gemignani, copyright © 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.


Guanciale and Quail Egg Pizza
Multigrain Dough
Rye Poolish


Guanciale and Quail Egg Pizza
  • Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to between 60°F and 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.

  • To make the lavender salt, stir together the lavender and salt. If you have a mortar and pestle, crush them together for a finer grind. Set aside.

  • Using a mandoline, cut the potatoes into paper-thin slices and drop them into a bowl of very cold salted water. Let soak for 30 minutes, drain,and repeat with a new batch of salted water. Drain again and dry on paper towels.

  • Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.

  • Sprinkle a wooden peel with the dusting mixture. Open the dough on the work surface to a 13-inch round with a slightly raised edge.

  • Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn’t sticking.

  • Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a ¾-inch border. Arrange the potato slices over the cheese.

  • Slide the pizza onto the top stone. Bake for 7 minutes.

  • Remove the pizza from the oven and place on a cutting board (or work directly on the peel if there is room to set it on the work surface). Arrange the guanciale and chorizo slices evenly over the top. Crack the quail eggs onto the pizza, spacing them evenly. Lift the pizza with the peel (if on a cutting board), rotate it 180 degrees, and transfer it to the bottom stone.

  • Bake for 3 minutes, until the bottom is browned and crisp and the top is golden brown. If the eggs need a little more time, keep the pizza in the oven until they are just set.Transfer the pizza to a cutting board and cut into 6 wedges, leaving the eggs uncut. Garnish with small spoonfuls of fromage blanc and bits of Calabrese peppers. Finish with a sprinkle of rosemary and a light dusting of the lavender salt.

Multigrain Dough
  • Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn’t and the yeast granules float, the yeast is “dead” and should be discarded. Begin again with a fresh amount of yeast and water.

  • Combine both flours and the malt in the bowl of a stand mixer fitted with the dough hook. With the mixer running on the lowest speed, pour in most of the ice water, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add it to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish.

  • Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer.

  • Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula.

  • Add the salt and mix on the lowest speed for 1 minute to combine. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces.

  • If there is still unincorporated flour, add a small amount of water (about ½ teaspoon to start) and mix until the dough is no longer dry and holds together.

  • Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all the oil is absorbed. The dough won’t look completely smooth.

Rye Poolish
  • Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn’t and the yeast granules float, the yeast is “dead” and should be discarded.

  • Begin again with a fresh amount of yeast and water.

  • Add the flour and stir well with a rubber spatula to combine. The consistency should resemble a thick pancake batter.

  • Scrape down the sides of the bowl, cover the bowl with plastic wrap,and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly.

  • If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for not more than 8 hours.

  • Bring to cool room temperature before using.