People asked me what I did with the scant lb of mozzarella I pulled. I was perfectly capable of eating in its native form, with some salt and pepper, but I decided to combine it with no-knead pizza dough and some bacon from that my friend cured for me, and make some pizza for brunch.
Just three ingredients. I will say this was one of the longest pizza making processes that I have ever done... probably because I allowed the dough to rest for 24 hours, had the bacon cured for 7+ days, and pulled the mozzarella from fresh milk. Puts a new perspective on SLOOOOW FOOOD... fuck.
Apparently I have gobs of time on my hands to cook (I also have a full time job). I either a) don't sleep or b) have no friends (waa!)
To add insult to injury I have also been known to grind my own whole wheat flour with a mill. I am one step away from planting and harvesting my own wheat come Autumn, and donning a lab coat and cultivating my own yeast on a agar gel plate in the chem lab. Suite Jesus.
I cooked this pizza at 500 degrees. I didn't have a pizza stone but wish did. I cooked the dough on the back of a thick backing sheet. I heated the sheet first for an hours and threw on the cornmeal and dough once the pan was heated through. Then I threw on the ingredients (just cheese and bacon) and cooked it for 12 minutes.
Although I used the no-knead method, I also found a great posting on the pizza method at Brooklyn Farmhouse.
Nevertheless, this is what I ended up with:
My roommate Andrew made his version with a sherry cream sauce and a thicker crust. I usually love thin crust, but this thicker crust was nice given the crispy bread-like nature of the no-knead.
See how he did it!