7 cups All- purpose flour( can substitute 1/2 white and 1/2 whole wheat or Semolina Flour)
2 cups Warm water (89-90 degrees about body temp)
1 tsp. salt
Homemade Alfredo Sauce:
1/4 cup & 2 tbsp Unsalted butter
2 egg yolks
2 cups Fresh Heavy Cream
1 pinch ground nutmeg
1/2 cups Parmesan cheese(grated)
1/2 cups Romano cheese (grated)
salt and pepper to taste
2 crushed cloves of garlic
Toppings:
Homemade Alfredo Sauce or you can get the Jar Alfredo (I prefer Homemade)
1-2 cups Smoked/cooked bacon chopped
1-2 cups Fresh spinach cleaned and chopped
1-2 cups Fresh Georgia Vidalia onion chopped
4-6 cups shredded mozzarella cheese
4-6 cups of Cooked and chopped chicken breast meat
Melted butter to brush the outer pizza sides with or EVOO(Extra Virgin Olive Oil).
Instructions
Pizza Dough:
Stir yeast into 1/2 of the warm water, mix completely
Blend 1 Cup Flour into mixture and then cover bowl& let rise in warm place for 1/2 hour till full of bubbles.
Stir salt into the remaining flour and mix well, once the mixture has risen for the time frame, uncover and add the remainder flour/salt mixture to the bowl & mix well
Next pour in all but 1/4 cup of the water to the mix and start beating by machine low-speed, gradually increasing to medium or you can mix by hand completely( which is what I do since I don’t own a mixer)
Knead the dough for a good 5 minutes adding drops of the remaining water till dough is smooth. When you have a smooth ball formed that includes all the flour from the sides of the bowl; transfer the dough to a lightly floured surface and knead till smooth and elastic and holds it shape when bent back and forth between hands.
Form dough into ball, dust with flour and place into a lightly floured bowl.
Cover and let rise till doubled about 2hrs.
To finish dough turn it out after rising onto a floured surface and knead for 2 minutes( at this time you can add flavorings to your pizza crust if you want like garlic, rosemary, thyme, or even for some Cajun seasoning for a bit of kick). But I like garlic so I add it.
Dough can be formed into balls and frozen but if you are using the next day you can form it into a ball place in a well oiled pan; brush the dough also with the oil and covered with plastic wrap. (To use the next day remove from refrigerator and let warm to room temp then form into pizzas.)
Homemade Alfredo Sauce:
Melt butter in a saucepan over medium heat
Add 1/2 heavy cream, to sauce pan stirring constantly.
Stir in salt and pepper, garlic, nutmeg, grated Parmesan cheese, and grated Romano cheese.
Stir constantly until melted, then mix in egg yolk with the rest of heavy cream and then slowly pour into the sauce pan still stirring.
Simmer over medium low heat for 3 to 5 minutes.
This also can be made the night before and put in the fridge over night in a covered bowl (along with pre-cooking the bacon and chopping it, chopping up raw onions, raw spinach chopped, 4-6 cups of cooked and sliced or chopped chicken breast meat seasoned with Cavenders Seasoning(salt free)OR you can use the already prepared fajita breast meat from your local grocery store in the frozen section( if using the pre-done meat then make sure meat is thawed before you use it; those can be placed in separate containers.)
Pizza:
Roll out your pizza dough that is at room temp and place on a pizza pan(you can spread the dough out on a corn meal or lightly floured surface so it don’t stick.)
Preheat oven to 425 degrees or brick oven (yumm the best way to cook is if you can use a brick oven).
After you have your dough ready on the pizza pan then, spoon out the sauce you made the day before onto the pizza not to thick, then add your toppings chicken, bacon, spinach, onions.
Then drizzle a bit more of the sauce on top of the pizza then lastly add the Mozzarella cheese to the top.
Bake till golden brown about 30 to 40 minutes. Take out of oven when done and brush sides of dough with a bit of butter or if you choose some light EVOO(Extra Virgin Olive Oil) and cut pizza into slices
