Photo by Sara Remington
Yield:
One 13-inch pizza (6 slices)

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.

Guanciale and Quail Egg Pizza

Photo by Sara RemingtoN

Multigrain Dough

PHOTO BY danieldiaconu VIA GETTY IMAGES

Rye Poolish

PHOTO BY mashuk VIA GETTY IMAGES

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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