PIZZA W/ POTATOES, BACON AND PESTO

1. Preheat the oven at the highest level for approximately 20 minutes until the stone reaches 400+ degrees.

2. Prep toppings
Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

3. Flatten dough ball, and stretch out into a round:
Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Put on the pesto and toppings.

4. When the oven is ready, then you add some durum flour onto the pizza spatula to avoid the dough to stick to it. Get your dough onto the spatula and place it in the middle of the oven. Bake it for approximately 2 minutes, while rotating the dough a quarter every 30′ seconds.

Slide the pizza off of the peel and onto the baking stone in the oven.