Add <quantity>300<unit>ml</unit></quantity> of room temperature water and <quantity>12<unit>g</unit></quantity> of salt to a bowl. Mix until dissolved

Add <quantity>450<unit>g</unit></quantity> of all-purpose flour and mix with a spoon until the flour is almost absorbed

Add <quantity>2<unit>g</unit></quantity> of dry yeast and <quantity>50<unit>g</unit></quantity> of all-purpose flour. Mix to incorporate the yeast

Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough

Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

Divide the dough in three pieces of approximately <quantity>250<unit>g</unit></quantity>. Form a ball with each piece

Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise

Preheat your oven to the highest temperature

Add <quantity>40<unit>g</unit></quantity> of sliced bacon to a baking pan or cast iron skillet

Bake the bacon in the oven for 10m until light brown

Peel and dice <quantity>½</quantity> of a onion

Flip the bacon slices

Place in the oven again and bake for 10m until golden brown

Transfer the bacon slices to a dish lined with paper towels and use them to dry the excess fat. The baked bacon is ready

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a cast-iron skillet and place it in the oven to preheat

Add the onions and <quantity>2¼<unit>cup</unit></quantity> of frozen green peas to the skillet

Add extra virgin olive oil, black pepper, and salt to taste

Place it in the oven until the peas are soft and golden

Add <quantity>1<unit>tbsp</unit></quantity> of butter

Add <quantity>¾<unit>cup</unit></quantity> of milk and stir until the butter is melted and incorpored

Transfer to a container and blend with a hand blender until smooth. The pea cream is ready

Tear the bacon slices

Dust the Pizza Dough and a clean surface with semolina flour. Place the dough on it

Open the dough into a round shape, avoiding pressing the edges to keep it airy. Stretch the dough in the air by rotating it around your fists, being careful not to tear it. Repeat the opening process with the other doughs

Dust a pizza peel or a baking tray with semolina flour and place the stretched dough on it

Spread a portion of the Pea Cream over each dough

Top with the Baked Bacon to taste

Add black pepper and extra virgin olive oil to taste

Bake the pizza until the edge is blistered

Top each pizza with <quantity>4<unit>tsp</unit></quantity> of sour cream

Finish with salt, black pepper, and olive oil to taste. The pea cream & bacon pizza is ready

Indulge yourself!