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1
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
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2
In a medium size saute pan, add olive oil and heat over medium heat.
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3
When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered.
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4
Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
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5
Remove all but 2 tablespoons of the bacon fat from the pan and discard.
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6
Place the pan over high heat.
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7
Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often.
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8
Remove to a paper towel lined plate.
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9
In a small bowl, combine the mascarpone and farmer's cheeses.
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10
Season with nutmeg and black pepper.
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11
Reserve.
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12
On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle.
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13
Evenly spread the mascarpone mixture over the dough.
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14
Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion.
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15
Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
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16
Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
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17
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
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18
In a food processor, combine the flour and the salt.
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19
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.
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20
(The pizza dough can also be made in a mixer fitted with a dough hook.
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21
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
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22
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
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23
The dough should be smooth and firm.
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24
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
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25
(When ready, the dough will stretch as it is lightly pulled).
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26
Divide the dough into 4 balls, about 6 ounces each.
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27
Work each ball by pulling down the sides and tucking under the bottom of the ball.
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28
Repeat 4 or 5 times.
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29
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
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30
Cover the dough with a damp towel and let rest 1 hour.
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31
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
