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1
Combine all ingredients in the bowl of your stand mixer. Mix with the paddle attachment at low speed for about a minute. Let the dough rest for 5 minutes.
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2
Switch to the dough hook on your stand mixer. Mix at medium speed for about 5 minutes. The dough should be wet but not too tacky.
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3
Transfer the dough to an oiled board, and knead by hand for a few minutes. Divide into 5 equal portions, form each portion into a ball, and store each portion in a lightly oiled ziplock bag. (At this point, you should be able to freeze the bags you don't plan to use immediately).
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4
Let the dough sit in the refrigerator at least overnight, or up to 4 days.
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5
About 90 minutes before you plan to bake the pizzas, take the dough out of the refrigerator, form into a neat ball, and let rest at room temperature on a floured or parchment lined baking sheet.
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6
Preheat oven to 500 degrees (or higher). Form the pizza dough into a flat dish on a floured sheet. It is now ready for toppings.
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7
Clean the leeks by slicing them lengthwise and running them under water until all the layers are clean. Roughly chop into 1 inch pieces.
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8
In a large skillet, melt the butter. Add the leeks, and cook over medium heat until they start to soften.
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9
Add the wine, and cook until absorbed. Add the cream, and cook until absorbed. Salt to taste and remove from heat.
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10
Meanwhile, chop the bacon into bite sized pieces and fry until cooked but not too crisp (it cooks further in the oven).
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11
Brush each pizza crust with olive oil. Arrange the leeks, the cooked bacon, and crumbled goat cheese over the top of each pizza.
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12
Bake at 500 degrees 15 minutes.
