'Piggy Got Smoked' Bacon Pizza – Gozney

Ingredients

• 1.36 kg unbleached, unbromated flour
• 925 ml water, warm
• 900 g rendered bacon fat, warm
• 450 g sea salt
• 450 ml extra virgin olive oil
• 85 g fresh baker’s yeast
• Optional, 900 g poolish, made from equal parts old dough and water
• 2.55 kg Jersey crushed tomatoes
• 450 g pecorino cheese, including rind
• 450 g Italian butter cream (panna)
• A generous pinch of cracked black pepper
• A generous pinch of sea salt
• 8 whole garlic cloves, fried until golden
• A generous pinch of Sicilian dried oregano
• 16 caramelised cipollini onions
• 28 g Sicilian smoked dried chilli
• 60 ml warm bacon fat
• 8 fresh basil leaves
• 1 cup chopped smoked bacon
• 120 ml olive oil
• 2 egg yolks
• 60 ml buttermilk fat
• 2 tbsp ghee, melted
• 1 tbsp dried dill
• 2 tbsp white vinegar
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 60 ml rendered bacon fat, warm
• 1 dough ball, 280 g
• A mix of flour and breadcrumbs, for dusting
• 85 g sauce
• 55 g scamorza cheese
• 55 g fresh smoked mozzarella
• 55 g smoked scamorza cheese
• ½ kg high-quality smoked bacon, cooked until crisp
• Bacon grease ranch, for drizzling
• Crispy bacon bits, to finish