Wes Carbonara Pizza
by
Bruno Barella
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.
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.
- Level
Advanced
- Cooking
1d+
- Overral
1d+
- Ready
Bacon
6 slicesParmesan Cheese
20gFine Semolina
to dustMozzarella Cheese
120gEgg
2Extra Virgin Olive Oil
to drizzleBlack Pepper
to tasteSalt
to taste
Pizza Dough
All-Purpose Flour
500gDry Yeast
2gExtra Virgin Olive Oil
to greaseAll-Purpose Flour
to dustSalt
12gWater
300ml
Equipment
Kitchen Scale
Bacon
6 slicesParmesan Cheese
20gFine Semolina
to dustMozzarella Cheese
120gEgg
2Extra Virgin Olive Oil
to drizzleBlack Pepper
to tasteSalt
to taste
Pizza Dough
All-Purpose Flour
500gDry Yeast
2gExtra Virgin Olive Oil
to greaseAll-Purpose Flour
to dustSalt
12gWater
300ml
Equipment
Kitchen Scale
Wes Carbonara Pizza
Bruno Barella
Add 300ml of room temperature water and 12g of salt to a bowl. Mix until dissolved
Add 450g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2g of dry yeast and 50g 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 250g. 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 120g 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 with semolina. Place the opened pizza dough on it and grate 20g 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
Enjoy!