Wes Carbonara Pizza
One of the world's most classic pasta sauces, translated into pizza form. This is inspired by the carbonara sauce and pasta combination.
This recipe was made in appreciation of each ingredient and its own flavor, assimilating the original sauce recipe and creating a perfect combination with the lightness of the pizza dough.
When it came to pizza, it was always difficult to find something that really resembled the flavor of the dish, and with quality. So, I tried to search for the carbonara flavor references I had and translate them to a pizza.
It's called Wes as a tribute to film director Wes Anderson, due to the pastel tones present in the color palette of his films, especially pink and yellow, creating a total connection with the colors of the carbonara pizza.
The biggest inspiration behind this recipe was film director Wes Anderson. I have always had carbonara as one of my favorite sauces. Every new place I go, I try the carbonara.
Taking advantage of the color palette of the pizza, which is the same as the ones in Wes' movies, I paid homage to him with this reinvention within my project Pizza al Cinema.
Add 300 ml of room temperature water and 12 g of salt to a bowl. Mix until dissolved
Add 450 g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2 g of dry yeast and 50 g 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 250 g . 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 a pizza oven to 400 °C. If using a regular oven, preheat to the highest temperature
Cut 120 g of mozzarella cheese block into cubes
Place 6 bacon slices in a pan or baking tray
Cook the bacon at 200 °C for 10m until it releases its fat
Dust a work surface with fine semolina flour and place the dough on it. Open the dough by pushing it down and out with your fingers
Flip the bacon and cook for 10m until crispy. Let it drain and dry in a bowl lined with paper towels
Break the bacon into pieces
Make a circle with the dough by rotating it in the air. Be careful to preserve the air bubbles at the edge
Flour a pizza peel or a pizza baking tray. Place the opened pizza dough on it and grate 20 g parmesan cheese on top
Add 2 handfuls of the mozzarella cheese block
Distribute the baked bacon over the dough
Season with black pepper to taste and drizzle with olive oil
Bake the pizza for 6m, turning it every 2m until the cheese is completely melted and the dough is blistered. If using a regular oven, bake for 15m
Break 2 eggs and separate the yolks. Pass them through a fine sieve
Season with black pepper and salt to taste
Drizzle the egg yolks over the hot pizza
Season with black pepper and salt to taste. The Wes carbonara pizza is ready
Yield 2 people
Parmesan Cheese20 g
Fine Semolinato dust
Mozzarella Cheese120 g
Olive Oilto drizzle
Black Pepperto taste
All-Purpose Flour500 g
Dry Yeast2 g
Olive Oilto grease
All-Purpose FlourTo dust