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1
If you bought fresh pizza dough from the store let it sit out on the counter for about an hour.
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2
Preheat your oven at 400 F.
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3
Heat a saute pan over medium heat and add the pancetta.
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4
You want to cook this until its crispy but not burnt, 7-10 minutes.
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5
At the last minute drain off any excess fat from the pan and stir in the minced garlic.
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6
Cook only for about 30 seconds until the garlic is fragrant then remove from the heat.
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7
While the pancetta is rendering use a food mill to grind the canned tomatoes and their juice into a bowl.
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8
You can discard the seeds and pulp.
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9
You could do this in a blender if you dont have a food mill.
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10
Add the 1/2 teaspoon of sugar and stir to combine.
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11
Slice your mozzarella into thin slices, about 1/4 inch thin.
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12
Roll out your dough.
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13
Make it as thin as you can without tearing it.
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14
Put your dough on a pre-greased pizza pan or pizza stone.
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15
Poke the top surface of the dough with a fork so it doesnt bubble up and add the tablespoon of olive oil, spreading it around the dough with your hands.
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16
Pop that bad boy in the oven and cook for about 8-10 minutes.
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17
You want the dough to cook about half way so your crust is nice and crispy.
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18
Once its half way cooked take it out of the oven.
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19
Pour your tomato puree on the crust and spread around with a spoon.
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20
Sprinkle on the diced pancetta and garlic.
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21
Top with your sliced ball of mozzarella.
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22
You arent trying to cover the whole top with cheese but have large dots of cheese all over the pizza.
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23
Put it back in the oven and bake for about 12-15 minutes.
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24
You want the cheese to melt and start to bubble up, but you dont want the crust to burn.
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25
Remove from the oven, let it sit for a couple of minutes and top with your juilienned basil.
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26
Cut and enjoy!
