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1
Preheat the oven to 475 degrees F. If available, place a baking stone on the lower rack of the oven and preheat to 475 degrees F.
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2
Remove the dough from the bowl and punch down.
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3
Place on a lightly floured work surface and let rest for 10 minutes.
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4
Shape into a 14-inch round.
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5
Lightly dust a baker's peel with the cornmeal.
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6
Transfer the dough to the peel.
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7
(Alternately, the dough can rest and then be cooked on a lightly oiled baking sheet.)
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8
Transfer to the baking stone and cook until the crust is golden brown and the cheese is melted, 8 to 10 minutes.
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9
Remove from oven and let cool slightly.
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10
Meanwhile, to make the dressing, in a small bowl, combine the anchovies, salt, pepper, and garlic, and mash to a paste with the back of a fork.
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11
Add the egg and whisk well to blend.
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12
Add the cheese, lemon juice, and mustard, and whisk well.
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13
Add the olive oil in a steady stream, whisking constantly to form a thick emulsion.
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14
Add the Worcestershire and pepper sauce, and whisk well to combine.
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15
Cover tightly and refrigerate until ready to use.
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16
(The dressing will keep refrigerated for up to 12 hours.)
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17
In a large bowl, combine the romaine and mesclun lettuces and the chicken, and toss with dressing to lightly coat.
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18
Arrange the mixture over the top of the warm pizza crust and sprinkle the top with the blue cheese and bacon.
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19
Lightly drizzle with dressing to taste.
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20
Top with freshly ground black pepper and serve immediately.
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21
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine.
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22
Let sit until the mixture is foamy, about 5 minutes.
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23
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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24
Add the Parmesan cheese and continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
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25
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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26
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil.
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27
Place the dough in the bowl and turn to oil all sides.
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28
Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
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29
Use as directed.
