3½ to 4 cups King Arthur bread flour, plus more for dusting
1 teaspoon sugar
2¼ teaspoons (1 envelope) Red Star Quick-Rise Instant Yeast*
2 teaspoons kosher salt
1½ cups water, 110°F
2 tablespoons olive oil
Cornmeal, for dusting
Real Bacon Bits
*I have used Red Star Platinum Yeast with excellent results.
**I use about ½-¾ cup Alfredo sauce per pizza. The amount of the other toppings is really up to you. You can omit the garlic and onion if desired.
Pop your pizza stone into your cold oven on the middle rack. Preheat the oven to 450°F.
Make the dough
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and olive oil and beat until the dough forms into a ball. If the dough is too sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Lightly grease a large bowl with cooking spray, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, at least 1 hour. Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Prepare the dough
Gently punch down risen dough. On a lightly floured surface, roll each section of dough into approximately 12-by-12 inch circle. Place the round on a pizza peel covered with a bit of cornmeal.
Top the Pizza
Spread the Alfredo sauce onto the 12-by-12 inch dough round, sprinkle with shredded chicken, bacon bits, roasted garlic, caramelized onion. Top generously with mozzarella cheese.
Bake the Pizza
Slide the topped pizza off the peel into your hot open. Bake for 12-18 minutes, depending on your taste. Slide your cooked pizza onto your peel, pop onto a flat surface, slice and enjoy! Repeat for the other 3 dough sections.