For brunch at the house yesterday, I made Big Sur Breakfast Pizza, topped with bacon & egg, from the Big Sur Bakery, via the NYT Mag from a few weeks back; it was kick ass. I made a few modifications to the recipe to make it easier for me; I do not have a pizza peel or a stone, so I just shaped the dough on parchment on a sheet pan, instead of shaping on my floured peel and following tricky-sounding instruction "#6 Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion." I do have a convection oven, albeit a home model, so I never heat it up to 500°, as instructed - I only went to 450°. I didn't cook the bacon in a pan on the stove - why? you're preheating the oven anyways, so I just cooked it in there. And only heating the oven to 450° is probably why my pizza did not have the delicious dark crusty black spots shown in the Times' pic; we ate mine so fast that I never shot it, but believe me the crust was delicious, even without the dark spots.
It was so good, I made another batch of the dough, that's right now rising in the fridge, with the intention of becoming Margherita pizza tonight, so maybe I'll get some pictures of that.
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