The breakfast pizza carries with it a great traditional significance for me. It's the only pizza I've had on a timely basis without fail for almost a decade now. In fact, I had my 19th semi-annual breakfast pizza last Tuesday. The exact pizza I have has changed a little over the years, but it's always with a thick crust, scrambled egg, and bacon. I have had them in 6" and currently make them in 9" sizes. The following is the current dough formula and instructions:
Dough (2 x 9" + 8 cinnamon twists)
492g bread flour
14g soy butter (or 11g soybean oil)
11g granulated cane sugar
8g kosher salt
1g active dry yeast (ADY)
Start with semolina in the mixing bowl. Heat 200g of water to 140 F, melt soy butter (or oil) in water, and add to the semolina. Allow it to soak while preparing the rest of the ingredients. Heat the remaining water (156g) to 104 F and add the sugar, salt, and yeast. Sift the bread flour into the bowl with the semolina mixture. Add the sugar-salt-yeast solution to the mixture. Mix until fully incorporated, then knead for seven minutes. I divide the dough into two 300g balls and one 366g ball (for twists). Store one 300g ball (along with half the 366g ball if desired) for another breakfast. Lightly oil the balls and keep at room temperature (68 F) for six hours. Do not punch down the dough at anytime, regardless of what it looks like after a few hours. After six hours, without reshaping the dough, place the dough directly in an oiled 9" pan that has at least 1.5" walls. Spread out the dough while in the pan so that there's a 0.5" gap between the dough and the walls of the pan. Cover and allow to proof for two hours. After two hours, add toppings (outlined below) and bake for about seven minutes at 525 F. If someone wants instructions for the cinnamon twists, I can provide them in a separate post.
Toppings (1 x 9", in order of addition to pizza)
35g mozzarella, low moisture, part skim
3 eggs, scrambled (with 25g water + 25g skim milk, adobo seasoning)
3 bacon strips, slightly microwaved, cut into one inch pieces
Note: The soy butter is used to achieve a buttery flavor without using actual butter. If actual butter is used, the flavor will likely change from buttery to slightly sour during fermentation. This is a good thing if you like sourdough.