Preparation

1. Step 1 schedule 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.

   timer 15 min
2. Step 2 schedule 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.

   timer 1 hr 5 min
3. Step 3 schedule 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.

   timer 30 min
4. Step 4 schedule 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.

   timer 3 min
5. Step 5 schedule 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.

   timer 5 min
6. Step 6 schedule 3 min

   Sprinkle the mozzarella generously over the cheese cream, then evenly distribute the sliced bacon on top, ensuring the pieces do not overlap.

   timer 3 min
7. Step 7 schedule 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.

   timer 10 min
8. Step 8 schedule 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.

   timer 2 min