Carbonara Pizza is a delightful fusion of rich cream and savory bacon, perfect for a weekend gathering. The soft, warm tones of the cheese cream, combined with the crispy crust, create a mouthwatering experience. Each bite offers a harmonious blend of flavors that will impress your guests and elevate your pizza night.
Cook with confidence
Cook's notes
For the perfect Carbonara Pizza, ensure your dough is kneaded until smooth and elastic, which usually takes about 10 minutes. Preheat your oven to a high temperature (around 475°F or 245°C) to achieve a crispy crust while keeping the inside soft. Bake the pizza for about 10-12 minutes, keeping an eye on the edges to prevent burning.
Substitutions
If you don't have bread flour, all-purpose flour can be used, but the texture may be slightly less chewy. For a lighter option, you can replace the cream cheese with ricotta, though it will change the flavor profile. If you prefer a vegetarian version, you can substitute bacon with sautéed mushrooms or spinach.
Storage & leftovers
Leftover Carbonara Pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 5-7 minutes to regain its crispiness. Avoid microwaving, as it can make the crust soggy.
Common failures
Common failures include a dough that doesn't rise properly, often due to expired yeast or insufficient kneading. If the crust is too tough, it may have been over-kneaded or baked too long. If the cheese cream is too runny, ensure the cream cheese is at room temperature and mixed well with the other ingredients.
Why these ingredients
How each main ingredient earns its place in this recipe
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bread flour
Bread flour has a higher protein content, which contributes to a chewier and more elastic dough, essential for pizza's texture.
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bacon
The bacon adds a savory, smoky flavor that complements the creamy cheese and balances the richness of the dish.
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cream cheese
Cream cheese provides a rich, creamy base for the cheese cream, enhancing the overall mouthfeel and flavor of the pizza.
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mozzarella View ingredient
Mozzarella melts beautifully, creating that gooey texture that is characteristic of pizza, while also adding a mild flavor that allows other ingredients to shine.
Preparation
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Step 1 15 min
In a large bowl, combine the bread flour, active dry yeast, salt, water, and olive oil. Knead the mixture by hand for about 15 minutes until the surface becomes smooth and elastic.
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Step 2 1 hr 5 min
Cover the dough with plastic wrap and let it ferment at room temperature for about 1 hour, or until it has doubled in volume. Once risen, punch it down to release the gas, divide it into two equal portions of 215g each, and roll them into smooth balls.
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Step 3 30 min
Cover the divided dough balls with a cloth to prevent them from drying out. Allow them to rest at room temperature for another 30 minutes to complete the second fermentation.
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Step 4 3 min
While the dough is resting, prepare the cheese cream. In a bowl, mix the softened cream cheese until smooth. Gradually add the heavy cream and mix until you achieve a spreadable consistency. Stir in the minced garlic, a pinch of salt, and black pepper.
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Step 5 5 min
Take one rested dough ball and stretch it by hand into a 10 to 12-inch circle. Spread the prepared cheese cream evenly over the surface, leaving the edges bare for the crust.
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Step 6 3 min
Sprinkle the mozzarella generously over the cheese cream, then evenly distribute the sliced bacon on top, ensuring the pieces do not overlap.
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Step 7 10 min
Preheat your oven to 482°F (250°C). Once hot, place the pizza in the oven and bake for 8 to 10 minutes, or until the edges of the dough are golden and crispy.
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Step 8 2 min
Remove the pizza from the oven and immediately place the fresh egg yolk in the center. Grate Padano cheese generously over the top and finish with a sprinkle of black pepper. Break the yolk and spread it over the pizza just before serving.
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