1 package active yeast
1/2 cup warm water
4 cups bread flour
1/2 cup flour for dusting
1 1/2 cup cold water
1 tablespoon kosher salt
1/4 pound bacon cubed
1 tablespoon olive oil
1 1/2 cup fine sliced yellow onion
3 tablespoons yellow cornmeal for dusting pan
1 large egg
1 tablespoon all purpose flour 1/4 cup grated Gruyere cheese
2 tablespoons water
3 tablespoons plain yogurt
3/4 cup whole milk ricotta cheese
In a large mixing bowl combine yeast and the warm water. Let stand for 5 minutes stir with a fork until blended. Add 1/2 cup of the bread flour and continue to blended cover and let stand for 45 minutes.
Add cold water and salt begin adding the bread flour to your mixure one cup at a time. Mix well after each cup had been poured into.
When the dough is impossible to stir transfer it to a lightly floured surface and knewad until smooth and shiny. Place in a lightly oiled bowl and turn to coat dough with oil. Cover and let rise until doubled in size. This takes about 2 hours.
In a medium skillet over medium heat render bacon in olive oil until bacon fat is melted and bacon is browned. remove bacon and place onto a plate with towel to absorb any bacon grease.
Add onion to skillet and saute until soft (about 5 min). Cool for unti lreached room temperature.
Preheat your oven to 430 degrees F
Dust a pizza stone or heavy backing sheet with corn meal. punch down dough and roll into a large circle and trasfer to baking sheet
In mixing bowl whisk Fromage Blanc, 1 tablespoon flour, and egg
On dough spread with Fromage Blanc mix on top leaving 3/4 in of dough uncovered. Top with onions and rendered bacon. Evenly sprinkle cheese and brus the uncovered edge of the dough with the 2 tbsp water
Bake pizza for 20 minutes or until golden brown.