Amatriciana Pizza Grandma Style Recipe

Recipe courtesy of Audrey Jane's Pizza Garage

Level: Intermediate
Yield: 2 pizzas
Nutritional Analysis Per Serving (1 of 22 servings):
Calories: 439
Total Fat: 25 g
Saturated Fat: 8 g
Carbohydrates: 40 g
Dietary Fiber: 2 g
Sugar: 2 g
Protein: 14 g
Cholesterol: 37 mg
Sodium: 404 mg

Total: 13 hr 55 min (includes rising time)
Active: 1 hr 40 min

Dough:

1000 grams bread flour, preferably King Arthur
8 grams malt powder
660 grams ice water
150 grams levain from a sourdough starter
30 grams sea salt
30 grams extra-virgin olive oil

Sauce:

2 tablespoons extra-virgin olive oil
1 cup yellow onion, small dice (1/2 medium onion)
1/4 cup guanciale or prosciutto ends, small dice
1 tablespoon garlic sliced paper-thin (2 cloves)
2 teaspoons salt
1 1/2 teaspoons ground black pepper
1/2 teaspoon red pepper flakes
3 cups 7/11 tomatoes (or another crushed tomato)
2 tablespoons tomato paste, such as Super Dolce
1/2 cup heavy cream

Roasted Sweet Onions:

2 yellow onions, thinly sliced
2 tablespoons olive oil

Pizza:

6 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
16 slices bacon
14 slices whole milk mozzarella
2 tablespoons grated Pecorino-Romano
1 tablespoon chile oil
12 basil leaves

Special equipment: a pizza stone

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For the dough: Combine flour, malt and 600 grams ice water in a stand mixer fitted with the hook attachment and mix for 3 minutes. Add levain and blend until incorporated, about 8 minutes. Allow to rest for 20 minutes. Mix in salt and the remaining 60 grams ice water for 8 minutes. Add olive oil and mix for another 3 minutes.
Let rise at room temperature for 1 hour. Divide into two equal portions and shape into balls.
Refrigerate the dough balls overnight.
For the sauce: Warm olive oil in a medium saucepot over medium heat, then add onions and cook until translucent, about 5 minutes.
Stir in the prosciutto and garlic and saute for 4 minutes. Add salt, black pepper and red pepper flakes and cook for 1 minute. Add crushed tomatoes and tomato paste and cook for 2 minutes. Whisk in heavy cream and cook for 2 more minutes. Remove from heat and let cool.
For the roasted sweet onions: Preheat oven to 400 degrees F.
Place onions on a sheet pan and toss with oil. Roast, stirring every 5 minutes, until caramelized, about 20 minutes. Let cool.
For the pizza: Preheat oven to 600 degrees F, or as hot as your oven will go.
Rub 2 tablespoons olive oil into a grandma pizza pan or half-sheet pan. Sprinkle with sesame seeds.
Stretch a dough ball into a square on a clean surface by pulling at the corners until it fits the size of the pan. Gently transfer to pan. Sprinkle 1 tablespoon oil on top of dough and rub in, gently moving the dough into the corners of the pan. Repeat with remaining dough ball. Let rise in pans for 2 hours in a warm area.
Cook bacon in a skillet for 6 minutes, then set aside.
Parbake crust until lightly golden, about 8 minutes.
Remove from oven and evenly top with half the mozzarella, making sure it reaches the edges of the pan. Stripe half the sauce on top of the cheese. Evenly distribute half the onions on top of sauce. Lay half the bacon on top of onions. Bake pizza until the cheese around the edges and bacon on top are crispy, about 15 minutes.
Take pizza out of the pan and put back in the oven on a stone to crisp the bottom of the pie for 3 minutes. Sprinkle half of Pecorino on top, splash with half of chile oil and evenly distribute half of basil leaves. Repeat process with remaining dough and ingredients.