Preparation

• At least 30 minutes before baking, position a rack in the bottom third of the oven and if using a pizza stone, set it on the rack. (If you don’t have a stone, use a heavy-duty 13×18-inch baking sheet lightly oiled with olive oil.) Heat the oven to 500°F. If using a pizza stone, dust a peel with unbleached all-purpose flour.
• While the oven heats, generously flour the dough and then stretch and tuck it under itself, giving it quarter turns as you form a ball of dough with a smooth top. Let rest on the work surface, covered with plastic wrap, for at least 30 minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the ingredient list before you begin shaping your dough.
• 一旦面团休息，就非常轻轻地将您的工作表面面粉，然后将面团球放在面粉区域的中心。用手掌和指尖将您的手面粉，然后按直径约12英寸的粗糙圆圈，然后将面团拉伸到一个粗糙的圆圈中。或使用面粉滚动销将面团滚成一个圆圈；如果出现粘稠的斑点，则指尖（或滚动销），然后继续拉伸面团。偶尔将面团翻转，使其不会粘在工作表面上，并使用面团刮板将面团从工作表面脱落。如果面团不断收缩，请在室温下在室温下休息10至15分钟，然后再恢复拉伸过程。可以，如果您的面团不是一个完美的圆圈。将拉伸的面团转移到准备好的披萨果或烤盘上（如果使用烤盘，请尝试将面团一直按至角落）。
• 用大汤匙的背面将番茄酱撒在拉伸的面团上，留下约1/2英寸的边框。在酱汁上均匀地分发普罗酮，培根和红薯。
• 如果使用烤盘，请将其放在架子上。If using a pizza stone, shake the peel a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel and onto the heated stone (Aim for the back of the stone and place the end of the peel there). Bake, turning the pizza with a peel or tongs if one side browns faster than the other, until the crust is nicely browned and crisp and the cheese is bubbly, about 20 to 25 minutes on a pizza stone, or 25 to 30 minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the chives over the pizza, and let stand for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a chef’s knife.