📖 Instructions

1. **Get Started with the Dough (if making homemade):** If you're making your own pizza dough, start here. In a large bowl, combine 1 cup of warm water (105-115°F) with 1 teaspoon of sugar and 2 1/4 teaspoons of active dry yeast. Let it sit for 5-10 minutes until foamy. This means the yeast is alive and ready to party! If it doesn't foam, your yeast might be old.
2. Add 2 1/2 cups of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Mix until a shaggy dough forms. I like to use a stand mixer with a dough hook, but you can definitely do this by hand.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. It should bounce back when you poke it. If it's too sticky, add a little flour, a tablespoon at a time. If its too dry, add a little water, a teaspoon at a time.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Pro-tip: I like to put my dough in the oven with the light on.
5. **Caramelize the Onions:** While the dough is rising (or while you're prepping your store-bought crust), let's caramelize those onions! Slice 2 large yellow onions thinly. The thinner they are, the faster they'll caramelize. But don't slice your fingers off!
6. In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 30-45 minutes, or until they are deeply golden brown and sweet. This takes patience! Don't rush it, or they'll burn. The key is low and slow.
7. Season the caramelized onions with salt, pepper, and a pinch of sugar (about 1/4 teaspoon). The sugar helps to enhance their sweetness. I sometimes add a splash of balsamic vinegar for extra flavor.
8. **Cook the Bacon:** While the onions are caramelizing, cook 6-8 slices of bacon until crispy. I prefer to cook my bacon in the oven at 400°F for about 15-20 minutes. It's less messy and cooks more evenly. But pan-frying works too!
9. Once the bacon is cooked, remove it from the pan and let it drain on paper towels. Once its cool enough to handle, crumble it into bite-sized pieces. Don't eat it all! You need some for the pizza.
10. **Assemble the Pizza:** Preheat your oven to 450°F (232°C). If you're using a pizza stone, place it in the oven while it preheats. This will give you a super crispy crust.
11. If you made your own dough, punch it down to release the air. On a lightly floured surface, roll out the dough into a 12-inch circle or rectangle. You can also stretch it by hand if you're feeling adventurous.
12. Transfer the dough to a pizza peel or baking sheet dusted with cornmeal. This will help prevent sticking.
13. Spread a thin layer of crème fraîche or ricotta cheese over the pizza dough. This adds a creamy, tangy base that complements the other flavors. You can also use a garlic-infused olive oil if you prefer.
14. Top with the caramelized onions, crumbled bacon, and shredded mozzarella cheese. Don't be shy with the cheese!
15. **Bake the Pizza:** Slide the pizza onto the preheated pizza stone (if using) or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it! Ovens vary, and you don't want to burn your masterpiece.
16. **Garnish and Serve:** Remove the pizza from the oven and let it cool for a few minutes before slicing. Garnish with fresh thyme or parsley for a pop of color and flavor. Serve immediately and enjoy!