Pistachio, Red Onion and Bacon Pizza

The secret to this pizza is the dough.  Use a high-quality bread flour and make sure the oven is really hot! 

Pizza Dough (makes 4 pizzas)

3 C high gluten flour (like King Arthur's Bread Flour)

1 t yeast 

1 3/4 C Luke-warm water 

1 1/2 t salt

Olive oil

Toppings (makes 1 pizza)

1/4 C pistachios, shelled and coarsely chopped

1/3 C red onion, halved and thinly sliced

2 slices lean bacon, cooked and coarsely chopped

2 oz. fresh buffalo mozzarella, cut in thin slices 

Note:  If you can't find buffalo mozzarella, use regular mozzarella.  You may need to mash it with some of the liquid so its very soft.  

Combine all ingredients except olive oil in food processor.  You can also use an electric mixer if you have the dough hook attachment.  Knead dough until it has formed a ball and pulled away from the sides.  Test for elasticity by pulling off a spoonful and stretch it thin.  It should stretch thin enough to see light through it without tearing.  If it tears, knead it a little longer.  After its ready, knead it 2-3 minutes longer.

Oil a large bowl with the olive oil.  Turn dough into bowl and flip once.  Cover with plastic wrap and place in a warm location until tripled in size, 3 to 4 hours.  Or place in refrigerator overnight.

Preheat your oven to the highest temperature it has (500 or more is ideal).  Punch the dough down and cut the dough into 4 equal pieces.  Let rest for 10 minutes.  Stretch each piece as thin as possible and place on baking stone.  If your stone is newer, you can add a thin layer of olive oil before the dough to prevent it from sticking.  

Add toppings and bake 7-8 minutes until golden.