- 1/4 1/4 1/4 cup crème fraîche
- 1 1 1 cup fromage blanc
- 1/8 1/8 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 1 1 recipe Weir Dough
- 8 8 8 ounces smoked bacon, thinly sliced across the strip
- 1 1 1 medium yellow onion, halved and thinly sliced
- 1/4 1/4 2 cup plus 2 tablespoons lukewarm water (110ºF)
- 2 2 2 teaspoons active dry yeast
- 2 2 2 cups all-purpose flour
- 1/2 1/2 1/2 cup lukewarm water (110ºF)
- 1/2 1/2 1/2 teaspoon salt
To make a sponge, combine 1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining 1 3/4 cup flour, 1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least 70º to 75ºF. Let it rise for 2 hours or until it has doubled in size.
Set a pizza steel in the upper third of the oven. Heat an oven to 500 F.
Mix the crème fraîche, fromage blanc, nutmeg, and salt and pepper in a bowl. Set aside.
Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll the dough into a large oval shape about 10 X 5-inches and place on a floured wooden pizza peel. Spread 1⁄2cup of the cheese mixture over circle, leaving a 1⁄2-inch border around edge. Sprinkle with one-third of the bacon and onions. Transfer dough to the baking steel and bake until golden brown and crispy, 6 to 8 minutes. Serve immediately.
Repeat with the remaining 2 pieces of dough and toppings.