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1
Mix the water, yeast, and sugar. Proof for 5 minutes.
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2
In a food processor, mix the flour and salt. Add the water mixture and process until the dough forms a ball. Add a bit more water if too dry, flour if too wet.
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3
In a large bowl, place the dough ball and pour the olive oil, coating the ball. Place the dough covered in a warm place and let rise for 2 hours. (Should double in size).
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4
Punch down the dough and split into two balls. Let rise for another hour.
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5
Shape the dough balls into pizza shapes (either 1 very large or 2 medium/small). I always use plenty of cornmeal on my pizza peel to help the pizza slide off onto the stone. It also helps the bottom stay crispy.
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6
Cook the bacon in a large skillet over medium heat - about 10 minutes until your desired amount of crispiness. Remove bacon and reserve.
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7
Pour out all but 1 tablespoon of bacon fat. Add corn and garlic. Cook for 5 - 8 minutes until the corn is tender.
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8
Put 3/4 of the corn/garlic mixture into a food processor. Reserve the remaining whole kernels.
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9
Add the basil, pine nuts, and 1/4 cup of Parmesan to the food processor and process until smooth. Add the olive oil if the mixture is too thick to spread easily onto the pizza dough.
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10
For assembly and cooking - spread the corn mixture onto each pizza (or one really big). Add the corn and bacon. Top with remaining parmesan - extra for the crust if you so desire.
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11
Cooking options - I use a pizza stone in a 475 degree oven. You may alternatively use the Serious Eats Food Lab skillet method (which I love) or any other pizza cooking option you love. The dough is pretty versatile.
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12
Using my method - the pizzas take about 12 - 14 minutes, basically until the crust is brown and the toppings are golden. Remove the pizza and add tons of beautiful sliced avocado. Let rest for a few minutes and then serve.
