Wood Fired Flatbread with Grilled Beef Rib-eye, Crispy Bacon Lardons, Caramelized Onions, Crumbled Blue Cheese and Arugula Leaves


4 ounces sugar
1⁄4 cup dry active yeast
3.25 – 3.5 quarts warm water 11 pounds bread flour
1 pound semolina flour
8 ounces olive oil
4 ounces Kosher salt

In mixing bowl combine sugar, water, yeast and let sit for 5 – 10 minutes. Add bread flour and semolina and mix on speed #1 until a dough forms. Add olive oil and mix at same speed for 2 minutes. Add salt and mix at speed #2 for 10 minutes.
Remove the dough and place on a sheet tray and cover with plastic. Place sheet tray on top of the oven and proof for 15 minutes. Form into 7 oz balls and refrigerate for 3 days.


1 each 7-ounce ball of pizza dough
2 ounces bacon, cut into lardons and rendered in 350F oven 2 ounces beef rib-eye, grilled medium rare and sliced thin
1⁄2 yellow onion, sliced thin and caramelized
1 ounce blue cheese, crumbled
2 ounces crème fraiche
1⁄2 ounce arugula leaves

Preheat pizza oven to 600F.

Roll out your pizza dough with a rolling pin as desired. Onto the rolled dough, spread crème fraiche and caramelized onions. Over the top arrange evenly all of the beef and bacon. Crumble the blue cheese evenly and season with salt and pepper.
Fire the pizza in the oven until desired doneness is reached, about 4-6 minutes.
Remove the flatbread from the oven and brush the crust with olive oil. Top the flatbread with the arugula leaves and a drizzle of aged balsamico if desired. Serve immediately.