Homemade Pizzas

This one was my favorite. Mozzarella, smoked provolone, and fontina cheese, topped with applewood smoked bacon and caramelized shallots. The crust was brushed with homemade garlic oil prior to baking.

Some zoom before moving on

White with garlic oil, fontina, smoked provolone, mozzarella, parmigiano reggiano, and slices of prosciutto di parma added on the last two minutes of baking

Plain white with fontina, smoked provolone, mozzarella, parmigiano reggiano, sprinkled with dried oregano

Mozzarella and fontina cheese, soppresatta picante. I swear these were all carefully in place and slowly migrated to the edges during baking.

White pizza sauce which is basically a garlic oil

1/3 cup (78ml) extra virgin olive oil
4 cloves fresh crushed or grated garlic cloves (I used a microplace)
1/2 tsp dried oregano
1/8 tsp fresh ground black pepper

Combine all ingredients in a small saucepan and whisk occasionally (every 5 minutes) for 30 minutes at the lowest heat then remove and set aside.

Garlic oil
Fresh pizza sauce I bought from a local Italian deli in Washington DC
4 strips uncured applewood smoked bacon baked at 375F (190C) until almost crisp
1 shallot sliced, tossed with 1/2 tsp extra virgin olive oil, and caramelized in a skillet on medium-low heat until lightly browned
2 oz soppresatta picante or pepperoni

Cheeses fresh grated:
3oz (85g) parmigiano reggiano
5oz (140g) smoked provolone
8oz (226g) fontina
10oz (283g) whole milk mozzarella

I used my pizza stone and pre-heated it for 20 minutes before loading on the pizzas one by one. Pre-heat your oven and bake at 550F (288C) for 7-9 minutes depending on how thin you roll out your crust. Dust a pizza peel with fine cornmeal so the pizza slides easily onto the stone. Not an endorsement, but if anyone is curious I use an Emile Henry pizza stone.

Organize your sauces and toppings and throw some all-purpose flour down on a clean work surface.

I didn't have time to make the dough myself so I bought it fresh from the same deli where I bought the pizza sauce. I prefer to use a french rolling pin at first, then stretch it out with my knuckles, tossing occasionally. (Yea yea phrasing I know)

Always sauce and top your pizza on the vehicle or pan in which you plan to place the pizza into the oven. This was the plain white. Future reference, use about half the amount of oil I put on there in the picture.

Cheesed up and ready for baking

I like mine thin and crisp

Would love to get some feedback from homemade pizza makers or just pizza lovers in general about favorite cheese and topping combos for next time