Here are two choices: classic cheesy pizza Neapolitan style or pizza with bacon bits. Either way it will be delicious. We decided to make two kinds with different ingredients to keep everybody happy. Either you love bacon or you won’t touch it, so here’s an alternative. The leek and bacon pizza was inspired by a recipe in Bon Appetit for pappardelle with leeks and bacon. We thought the combination was blissful. We'd make pizza every day if we could. it's a top 5. It’s really your call on the ingredients, but try these. You won’t be disappointed.

Makes 2 pies, ready in 1 and 1/2 hours

Bake at 475 degrees

Dough
1 cup of warm water
1 tbsp sugar
1 packet of active yeast
2 tbsp of olive oil
1 tsp salt
3 cups of all purpose flour

Neopolitan Pizza
½ pound of fresh lightly salted mozzarella
½ cup of San Marzano tomato puree (enough to cover the surface of one pie)
8-9 basil leaves

Leek and Bacon Pizza
3 medium leeks
3 strips of bacon
2 cloves of garlic
1 tsp fresh thyme
1 oz goat cheese
salt and pepper to taste

Put the water, sugar and yeast in the bowl of a standing mixer and let it sit for 5 minutes until yeast is activated. Add olive oil, salt and flour to the bowl and mix on low using the dough hook just to incorporate. Increase speed to medium, for 4 to 5 minutes, until dough is smooth. Cover the bowl and let rise for at least an hour. It should double in size.

While the dough is rising, cut leeks lengthwise in ½ and then into inch size pieces. Clean well to get the grit out. Cut the bacon into ½ to 1 inch pieces. Then cook the bacon in a large pan until it's partially done. Add the leek and cook until it begins to soften. Then add the garlic, thyme, and salt and pepper to taste. Keep cooking until the leeks are caramelized.

After the dough has risen, divide into 2 balls. Flour a clean surface and roll it out to the thin-ness of your preference. The thinner you make it the larger the pizza will be. Put the toppings on for your rolled out pizza dough and bake for 15-20 minutes. Keep an eye on the pies to make sure the crust doesn’t get too dark around the edges.